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Raspberry Pancakes

Looking for a little somethin’ somethin’ to jazz up your traditional pancakes? These raspberry pancakes are exactly that! Your classic American style pancakes with the added tart brightness of delicious raspberries. If you’re a sweet breakfast fan, you need to add this to your list of must trys! 

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raspberry pancakes

What are raspberry pancakes

Raspberry pancakes are an upgraded version of the traditional pancake. They have all the same soft and delicious texture and flavour as regular pancakes but the raspberries really bring them up a notch. They are so sweet and tart that they just light up your tastebuds in the best way. Fruit always goes so well in pancakes and these are no different. I may be a little partial since raspberries are one of my favourite fruits but you definitely have to try these yourself! 

Ingredients

  • all-purpose flour 
  • white sugar
  • baking powder
  • salt 
  • milk 
  • butter 
  • eggs 
  • vanilla extract 
  • frozen raspberries 

How to make raspberry pancakes 

The first step in making your delicious raspberry pancakes is to let a few ingredients come to room temperature. Take out the egg and milk, measure out the 1 cup of milk and let both sit out for between 1-2 hours. Using these ingredients at room temperature creates a more cohesive mixing process. When you’re about ready to start, melt the butter and set it aside as well to cool for a few minutes. Again, we’re looking for the ingredients to be mostly around the same temperature. 

Now we can get to mixing everything together. Start with the dry ingredients, add the flour, sugar, baking powder, and salt to a large mixing bowl. Mix until everything is well combined. Then in a separate mixing bowl, add the wet ingredients. That will be the milk, butter, egg yolk, and vanilla extract. Also mix these until well combined.The egg white does not go in here because we mix it in at the end. You can choose to separate the yolk from the white before starting everything or you can just do it here and set the white aside. 

an overhead view of raspberry pancakes in white plates

Next, add the wet ingredients into the dry. Gently mix everything together with a silicone spatula until just combined. It’s okay to have some dry pockets at this point since we still have to mix in the egg white. Now add the egg white and gently fold in until it is fully incorporated. We’re looking for the egg white to be broken down and integrated with the entire mixture. You want to mix until you no longer see a big blob of egg white while also being aware to not overmix. Finally, add the raspberries to your batter. You can keep them whole as they come or you can roughly chop them. Breaking them up a little bit will make it so that you have more raspberry in each bite. Gently mix those in and you have the batter for your raspberry pancakes. Allow it to rest for 15-30 minutes. 

Now it’s cooking time! Put a skillet on medium heat and let it warm up for a few minutes. Add a small amount of your choice of butter or oil (I recommend butter) to the surface and spread it in a thin layer. Scoop about ¼ cup of batter out for each pancake. Add the batter for as many pancakes as you can fit on your skillet and cook for around 3-5 minutes on each side. You’ll start to see the edges cook a little when it’s about ready to flip. I like to just check the doneness of the bottom side by lifting the pancake up a little bit with my spatula. The second side will likely need less time than the first. After all the batter has been cooked, you’re ready to enjoy your fresh raspberry pancakes!  

How to store 

You can store your raspberry pancakes in the refrigerator for around 3-5 days. Just keep them in an airtight bag or container. When you’re ready to have them again, I highly recommend popping them into the microwave for around 30 seconds just to get them warm. If you’d like to keep them longer than a few days, you can totally freeze them. Store them in a freezer safe bag or container and you can keep them frozen for up to 3 months. 

When you’re ready for some more raspberry pancakes, you can either let them defrost on their own or pop them into the microwave as well. I usually microwave mine for 1-2 minutes and they’re as good as they were the day you made them! 

a view of the final product with raspberries and syrup on top

Raspberry Pancakes

Looking for a little somethin’ somethin’ to jazz up your traditional pancakes? These raspberry pancakes are exactly that! Your classic American style pancakes with the added tart brightness of delicious raspberries. If you’re a sweet breakfast fan, you need to add this to your list of must trys!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: pancakes, raspberry, raspberry pancakes
Servings: 10 pancakes
Author: Gianna

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tbsp white sugar
  • 1 ½ tsp baking powder
  • tsp salt
  • 1 cup milk room temperature
  • 1 tbsp unsalted butter melted and cooled
  • 1 egg room temperature, white and yolk separated
  • ½ tsp vanilla extract
  • 1 cups frozen raspberries roughly chopped
  • butter or oil for cooking

Instructions

  • Take out the egg and measure out the milk. Let them sit out to come to room temperature.
  • Melt butter and set aside to cool.
  • Mix dry ingredients together – flour, sugar, baking powder, salt – in a large mixing bowl.
  • In another bowl mix wet ingredients together – milk, butter, egg yolk, and vanilla extract.
  • Add the wet ingredients to the dry, mix gently with a silicone spatula until just before combined.
  • Add egg white and fold gently until they are fully incorporated.
  • Add the raspberries and gently fold again until evenly distributed.
  • Let batter rest for 15-30 minutes.
  • Bring a skillet to medium heat and add a small amount of butter or oil to the pan, spreading a thin layer to cover the surface.
  • Scoop about ¼ cup of batter out for each pancake and pour onto the skillet. Cook for about 3-5 minutes on each side, ensuring that the edges are starting to cook and no longer wet before flipping.

Try these incredible sweet treats next:

Banana Coffee Cake

Ultimate Childhood Cereal Treats

Peach Cobbler Cookies

Apple and Blueberry Crumble

S’mores Cookie Bars

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