1In 1-quart saucepan, heat jam over low heat until melted, stirring constantly. Keep warm while making pancakes.
2In medium bowl, stir all remaining ingredients with wire whisk or fork until blended.
3Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
4For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with warm apricot jam.