Truffle Jam Pancakes

With our sweet and tasty strawberry, apricot and raspberry truffle jams, you'll add a whole new yummy twist to traditional morning pancakes! Try our fluffy pancake and truffle jam recipe today!

Makes 8 pancakes


  • 1 1/2 cups (195 grams) all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder, or baking soda
  • 3/4 teaspoon Truffle salt or 1/2 teaspoon of fine sea or table salt
  • 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, plus more for skillet
  • 1 teaspoon vanilla extract
  • Truffle Jam (Strawberry, Apricot, Raspberry) for topping
  • Frozen berries for topping (optional)


  1. Whisk together the flour, sugar, baking powder and salt in a medium bowl.
  2. Heat the milk in a microwave or on top of the stove until lukewarm, not hot.
  3. Whisk together the milk, egg, melted butter, and the vanilla extract until combined. (By heating up the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
  4. Heat a large skillet on medium heat. You'll know the pan is ready when you splash a little water onto the pan surface, the water jumps around the pan and then evaporates.
  5. Make a well in the middle of the flour mixture, pour milk mixture into the well and use a fork to mix together until you no longer see any clumps of flour. It is okay if the batter has still small lumps – it is important not to over-mix the batter. 
  6. Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
  7. When the edges look dry, and bubbles begin to appear and pop on the top surfaces of the pancake, it is time to turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with our truffle jams, warm syrup, butter, and berries.