Raspberry Pancakes

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Make Your Mornings Special with the Best Raspberry Pancakes Recipe!

Kickstart your day with a delightful twist on an American classic breakfast, a homemade Raspberry Pancakes.

These pancakes are not only a fantastic choice for a decadent breakfast but also an easy recipe to prepare, ready in under 20 minutes.

This Pancakes with Raspberries recipe combines the classic elements of homemade pancakes with the delightful twist of fresh raspberries.

It’s a kid-friendly recipe that’s great for meal prep, ensuring fluffy pancakes from scratch every time.

Enjoy these best hotcakes, perfect for an easy, classic breakfast recipe.

A stack of fluffy raspberry pancakes on a plate, topped with extra raspberries, a dusting of confectioners' sugar, and a generous drizzle of maple syrup.

Why Raspberry Pancakes are a Must-Try

These classic pancakes are a culinary delight, offering a perfect blend of light and fluffy textures with the sweet taste of raspberries.

Here are some reasons why this recipe is a must-try:

  • Best Pancake Recipe: Crafted with traditional ingredients for an authentic, homemade experience.
  • Quick and Easy: Prepare a delicious breakfast in under 20 minutes, ideal for hectic mornings.
  • Perfect for Any Occasion: From a regular day’s breakfast to special gatherings like Easter brunch or Mother’s Day.
Fluffy homemade pancakes stacked on a white plate, garnished with fresh raspberries on top and a light dusting of powdered sugar, served with a side of maple syrup.

Raspberry Pancakes Ingredients

  • All-Purpose Flour: The base for the pancake batter, giving it structure and a soft texture.
  • Sugar: Enhances the sweetness, balancing the flavors.
  • Baking Powder & Salt: Essential for achieving light and fluffy pancakes.
  • Raspberries: The star ingredient, adding a fresh, juicy burst of flavor.
  • Eggs, Milk, and Vanilla Extract: For richness, moisture, and a hint of vanilla.
  • Butter: Used in the batter and for cooking, for a golden-brown finish.
  • Maple Syrup and Confectioners’ Sugar (optional): For topping, adding sweetness and elegance.
Top view A plate of freshly made raspberry pancakes, showcasing a stack of three golden-brown pancakes with vibrant red raspberries scattered on top, accompanied by a small jug of maple syrup on the side.

How to Make Raspberry Pancakes Instructions

  • Mix Dry Ingredients: Sift flour, then add sugar, baking powder, and salt. Whisk together.
  • Whisk Wet Ingredients: Beat eggs, add milk and vanilla extract. Mix in melted butter.
  • Combine Wet and Dry Ingredients: Fold the wet mixture into the dry ingredients.
  • Preheat the Griddle or Pan: Medium heat, brushed with butter.
  • Cook the Pancakes: Use 1/4 cup batter per pancake, cook until bubbles form, then flip. Add raspberries on top.
  • Serve Warm: With additional raspberries and maple syrup. Confectioners’ sugar optional.
Golden pancakes arranged in a neat stack on a white plate, topped with a handful of fresh raspberries and a generous drizzle of maple syrup, with a fork on the side.

Simplified Storage and Reheating

Storage

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze with wax paper layers for up to a month.

Reheating Options

  • Oven: Warm at 350°F (175°C) for a few minutes.
  • Microwave: Heat for 30 seconds or until warm.
A single serving of raspberry pancakes on a pristine white plate, garnished with a few ripe raspberries and a delicate swirl of maple syrup, ready for breakfast.

Pancakes with Raspberries Variations

  • Gluten-Free Raspberry Pancakes: Replace all-purpose flour with a gluten-free flour blend. Make sure to check the blend is suitable for pancakes, as some may require additional binding agents like xanthan gum.
  • Vegan Raspberry Pancakes: Substitute the eggs with flax eggs (one flax egg equals one tablespoon of ground flaxseed mixed with three tablespoons of water, left to sit for 15 minutes). Use plant-based milk and a vegan butter alternative.
  • Dairy-Free Option: Use your favorite non-dairy milk, such as almond, soy, or oat milk, in place of regular milk. Also, replace regular butter with a dairy-free butter alternative.
  • Low-Sugar Pancakes: Reduce the sugar in the batter or use a sugar substitute. For the topping, opt for fresh fruit or a light drizzle of honey instead of maple syrup.
Close-up of raspberry pancakes on a white plate, highlighting the fluffy texture and the embedded raspberries, with a light sprinkle of confectioners' sugar on top.

FAQ Section

Can I Use Frozen Raspberries?

Absolutely! Frozen raspberries work well in this recipe. Just add them directly to the batter, no need to thaw.

How to Keep Pancakes Fluffy?

Avoid over-mixing the batter. Lumps are okay and help maintain the light and fluffy texture of classic pancakes.

Close-up of raspberry pancakes on a white plate, highlighting the fluffy texture and the embedded raspberries, with a light sprinkle of confectioners' sugar on top.

Other Breakfast Ideas to Try!

Peach Pancakes

A stack of fluffy, golden-brown Peach Pancakes topped with vibrant peach slices and drizzled with a glossy, sweet peach syrup.

Lemon Ricotta Crepes

Freshly prepared Lemon Ricotta Crepes with a creamy filling, served on a white plate with a dollop of creamed lemony filling with a side of lemon slices.

Breakfast Casserole

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Mixed Berry ButterMilk Pancakes

Light and fluffy homemade Buttermilk Pancakes topped with a colorful mix of blueberries, raspberries, and blackberries, embodying the best hotcake recipe for a decadent breakfast or Easter brunch, beautifully presented and ready in under 20 minutes.

Scramble Eggs with Tomatoes

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Easy Raspberry Pancakes Recipe

A stack of fluffy raspberry pancakes topped with fresh raspberries and a drizzle of maple syrup on a white plate.
Yield: 2 servings (4-6 pancakes)

Raspberry Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Try our easy Raspberry Pancakes recipe for a tasty twist on your breakfast. Quick to make with everyday ingredients, these fluffy pancakes are loaded with fresh raspberries, making them super flavorful and a hit for any morning.

Ingredients

  • 1 large egg
  • 2/3 cup milk
  • 2 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup raspberries
  • Syrup

Instructions

  1. Mix Dry Ingredients: Sift flour, then add sugar, baking powder, and salt. Whisk together.
  2. Whisk Wet Ingredients: Beat eggs, add milk and vanilla extract. Mix in melted butter.
  3. Combine Wet and Dry Ingredients: Fold the wet mixture into the dry ingredients.
  4. Preheat the Griddle or Pan: Medium heat, brushed with butter.
  5. Cook the Pancakes: Use 1/4 cup batter per pancake, cook until bubbles form, then flip.
  6. Serve Warm: Add raspberries and maple syrup. Confectioners' sugar optional.Golden-brown pancakes topped with a generous amount of fresh raspberries, adding a vibrant red color and juicy flavor to the dish.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 575Total Fat 17gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 130mgSodium 944mgCarbohydrates 96gFiber 6gSugar 31gProtein 13g

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