How to make stuffed pancakes

Fluffy, puffed-up American-style pancakes are ideal for stuffing creativity, as they'll give you the depth to completely envelop your filling. The most important thing is to make sure you have everything prepared and to hand so you're not scrabbling for ingredients.

Simply spoon the batter into the pan, add a teaspoon of your chosen filling onto the middle of the pancake, cover with another layer of batter, making sure to cover completely to avoid any leakages. There's no need to cook the pancakes for longer, just continue as you would normally. To make it easier and quicker, try freezing discs of filling on greaseproof paper, ready to drop onto the batter.

Flavour inspiration

There are a whole host of possible additions beyond chocolate. We highly recommend a batch of peanut butter-filled pancakes, mixed in with a stack of strawberry jam-filled pancakes for a classic PB & J breakfast combo.

Fruity compote fillings are always a winner, make your own for a taste of summer on your plate. Or, try blueberry pancakes, filled with a teaspoon of luscious lemon curd. The balance of sweet and tart makes them our new brunch favourite. Whip up one of our simple spreads, such as almond, cashew & honey butter or addictive hazelnut & chocolate spread, to add an extra homemade touch to your pancakes.

Try your favourite storecupboard spreads such as Biscoff, ready-made caramel or dulce de leche to take a standard stack to something really special.

For the original and the best, our chocolate-filled pancakes with carmelised banana can't be beaten. Our simple video shows you how to get the stuffed pancakes of your dreams.

Or, if you're looking for something spiced and sweet, these apple & cranberry stuffed pancakes with cinnamon butter will give you a warm glow.

Which filling is your favourite? Let us know in the comments below...