Raspberry Pancakes

Raspberry pancakes
Leah Maroney
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Yield: 8 pancakes
Nutrition Facts (per serving)
410 Calories
17g Fat
55g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 410
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 32%
Cholesterol 71mg 24%
Sodium 734mg 32%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 11%
Total Sugars 20g
Protein 9g
Vitamin C 8mg 40%
Calcium 329mg 25%
Iron 3mg 15%
Potassium 232mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raspberries aren't usually the fruit of choice when baking berry pancakes, but this recipe (or lemon-raspberry muffins or fruity raspberry cheesecake) will make you change your mind about this delicate fruit.

Raspberries are filled with fiber, vitamin C, and manganese, and are proven to have anti-inflammatory properties. They're high in water, so many bakers avoid them because it's hard to find the correct ratio of fruit to the rest of the ingredients without ending up with a runny batter. This recipe is foolproof and easy to whip together, using a basic pancake recipe as a base. You can easily double or triple the amounts if you have a large family or brunch guests. Freezing is always an option so you can have them ready when a fruity craving hits.

Pair them with raspberry sauce and you're in for a treat!


For the Pancakes:

  • 1 large egg

  • 1 1/2 cups whole milk

  • 2 tablespoons unsalted butter, melted

  • 1/4 teaspoon pure vanilla extract

  • 1 1/3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 tablespoon confectioners' sugar

  • 2 tablespoons vegetable oil

For the Berry Sauce:

  • 1 cup raspberries, fresh or frozen

  • 1/4 cup sugar

Steps to Make It

  1. Gather the ingredients.

  2. Heat a cast-iron griddle or pan on medium heat before you begin. Make sure it's nice and hot, then lower the temperature before you begin cooking the pancakes. 

  3. In a medium-size bowl, beat together the egg, milk, melted butter, and vanilla extract.

  4. In a separate bowl, whisk together the flour, baking powder, and salt.

  5. Slowly whisk the dry ingredients into the egg and milk mixture. It's OK for the batter to be a little lumpy. Let it sit for about 5 minutes. The batter will puff up. If it's too thick, add a little more milk 1 teaspoon at the time, but be careful not to overmix.

  6. While the batter is sitting, heat up in a small saucepan 1 cup of raspberries with 1/4 cup of sugar. Cook on medium-low heat for about 5 minutes, until it is slightly thickened but still saucy. Pour in a bowl and set aside.

  7. Grease the preheated griddle with vegetable oil. Spoon on the batter in roughly 1/4 cup portions and add a few raspberries on top. Let it cook for a few minutes until bubbles start to appear on the top side of the pancake. Flip and cook for a few more minutes on the other side. 

  8. When each pancake is golden brown on both sides, put it on a plate. When you're done using all the batter, drizzle the pancakes with the raspberry sauce and sprinkle confectioners' sugar on top with a fine strainer.

  9. Serve warm and enjoy right away!

Other Fruity Flavors

  • If you don't have raspberries on hand, use sliced strawberries or blueberries and make a similar sauce following the same amounts. Remember that blueberries pop when heated up, so put a lid on top of the saucepan to avoid spillage, or precut the blueberries before heating.
  • Cherries add a delicious sweet tartness to pancakes, and pair well with Manuka honey and butter.
  • Apricots, fresh or dried, are very sweet and when added to this basic pancake mix, they go beautifully with warm applesauce and a pinch of cinnamon.