Bush-Spiced Wattleseed Pancakes with Quandong Jam

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Fluffy pancakes infused with ground wattleseed, served with sweet and tart homemade quandong jam for an Australian native twist on breakfast. This Australian-inspired breakfast recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, ground wattleseed into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground wattleseed
• 3 tbsp brown sugar
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 2 cups quandong fruit, pitted and chopped
• 1 cup white sugar
• 2 tbsp lemon juice
• 1/4 cup water

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: To make the quandong jam, combine 2 cups chopped quandong fruit, 1 cup white sugar, 2 tbsp lemon juice, and 1/4 cup water in a medium saucepan over medium heat.
2. Step 2: Simmer the jam mixture for 25-30 minutes, stirring occasionally, until thickened and the fruit breaks down, then set aside to cool.
3. Step 3: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tsp ground wattleseed, 3 tbsp brown sugar, and 1/2 tsp salt.
4. Step 4: In a separate bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter.
5. Step 5: Pour the wet ingredients into the dry and stir gently until just combined; the batter will be slightly lumpy.
6. Step 6: Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
7. Step 7: Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Step 8: Flip and cook for another 1-2 minutes until golden and cooked through.
9. Step 9: Serve the wattleseed pancakes warm topped generously with the homemade quandong jam.