Raspberry Pancakes

Raspberry pancakes
Leah Maroney
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 8 Pancakes (4 Servings)
Nutritional Guidelines (per serving)
329 Calories
14g Fat
46g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Pancakes (4 Servings)
Amount per serving
Calories 329
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 33%
Cholesterol 76mg 25%
Sodium 779mg 34%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 23%
Protein 8g
Calcium 381mg 29%
*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.)

You're either a berry pancake person or a chocolate chip pancake person. Although we respect the chocolate chip game, we love berry pancakes. The hubby prefers the chocolate type, so we have to alternate! 

If you're on team berry, you will love these raspberry pancakes! Berry pancakes are even more delicious when you drizzle them in berry sauce. We love raspberries best, and it's nice to try a different berry other than blueberries in pancakes!

These pancakes are super easy to whip together. We always use my basic pancake recipe as a base! The raspberry sauce is really easy to make. It's just raspberries and sugar! You can also replace the raspberries with strawberries or blueberries, whatever you have on hand. You can use fresh or frozen raspberries. We like to keep frozen berries in the freezer for Saturday morning pancakes! 

This makes a smaller batch of pancakes (about 8, depending on the size), so it's great if you have a small family. But you can easily double or triple it when you have a larger family or more guests. You can also make a larger batch and freeze the extras after they have cooled. They reheat well in a toaster or toaster oven! 


  • 1 egg
  • 1 1/2 cups milk
  • 2 tablespoons butter (melted)
  • 1/4 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups raspberries (fresh or frozen )
  • 1/4 cup sugar
  • 1 tablespoon powdered sugar

Steps to Make It

  1. Heat a cast iron griddle or pan on medium heat before you begin. Make sure it is nice and hot and then lower the temperature before you begin cooking the pancakes.  

  2.  Beat together the egg, milk, and melted butter. Whisk in the vanilla at this time too.

  3. Whisk the flour, baking powder, and salt in a separate bowl. Slowly whisk in the egg and milk mixture. It's ok for the batter to be a little lumpy, be careful not to over mix. Let it sit for about five minutes. The batter will puff up, if it is too thick, add a little more milk.

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

  5.  Grease the griddle. Spoon the batter in about a 1/4 cup portions on the griddle add a few raspberries, let it cook for a few minutes and then flip—Cook for a few more minutes on the other side. 

  6. Drizzle the pancakes with the raspberry sauce and sprinkle with powdered sugar.