Wild Wattleseed Pancakes with Davidson’s Plum Syrup

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes infused with roasted wattleseed and served with a tangy Davidson’s plum syrup for a distinctive Australian breakfast treat. This Australian-inspired breakfast recipe, ready in about 25 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.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups all-purpose flour
1 tbsp baking powder
2 tbsp ground wattleseed
2 tbsp sugar
1/4 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp melted plus extra for cooking unsalted butter
1/2 cup Davidson’s plum jam
1/4 cup water

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp ground wattleseed, 2 tbsp sugar, and 1/4 tsp salt until evenly combined.
Step 2: In another bowl, beat 1 large egg with 1 1/4 cups milk and 3 tbsp melted unsalted butter until smooth.
Step 3: Pour the wet ingredients into the dry mixture and stir gently until just combined with a few lumps remaining.
Step 4: Heat a non-stick skillet over medium heat and lightly brush with butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
Step 6: Meanwhile, in a small saucepan, combine 1/2 cup Davidson’s plum jam and 1/4 cup water. Heat over low heat, stirring occasionally until syrupy and warm.
Step 7: Serve the wattleseed pancakes drizzled generously with the Davidson’s plum syrup.