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You will love this recipe for soft and fluffy Raspberry Pancakes . It is super easy using fresh or frozen raspberries and can be made any day of the week.
This pancake recipe is so light and fluffy with the absolute best raspberry flavor. There is lots of fruity taste in every single bite. Since the recipe is so easy, you can make this anytime the craving strikes for pancakes.
We love the flavor of raspberries and also enjoy making Raspberry Thumbprint Cookies and Raspberry cheesecake bars.
You may also love Gingerbread Pancake Recipe.
Table of Contents
Why Make This Recipe
These Raspberry Pancakes make the best breakfast. Adding in the raspberries give the pancakes amazing flavor and even better topped with syrup and butter.
These pancakes cook quick and easy on the skillet for a pancake recipe that the whole family will love.
Ingredients
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Substitutions and Variations
- Try other types of fruit. You can use blueberries and strawberries for another tasty pancake recipe.
- Chocolate Chips. The combination of chocolate and raspberries is so delicious. Fold in handful of white chocolate chips to the batter for a great idea.
- Lemons. Add a splash of lemon juice or lemon zest to the batter for a citrus taste.
How to Make Raspberry Pancakes
Step 1. Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.
Step 2. Melt the butter in a separate bowl. Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk and vanilla extract.
Step 3. Combine the wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients. Mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.
Step 4. Fold in the berries. Then stir in the raspberries with a spatula or wooden spoon. The raspberries with break down and incorporate into the batter. Let the batter rest for 5 minutes.
Step 5. Prepare the skillet. Heat a large skillet or griddle over medium heat. Spread the remaining butter onto the skillet or griddle where you will be cooking the pancakes.
Step 6 – Pour the pancake batter to form the pancakes. Pour approximately ⅓ cup of the batter onto the hot pan. Continue to pour pancakes onto the pan. Space them a few inches apart until all the batter is used.
- Step 8. Allow to cook for 1-2 minutes. Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
- Step 9. Flip the pancakes with a spatula. Use a metal spatula to flip the pancakes and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.
- Step 10. Serve with toppings. Then serve the pancakes warm topped with butter, syrup or any of your other favorite pancake toppings! Enjoy!
Tips for Perfect Pancakes
- Do not overmix the batter. Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.
- Do not keep flipping the pancakes. The pancakes should not be flipped multiple times or pressed down when cooking.
- Allow the butter to cool. Make sure that the melted butter has cooled to room temperature. This is to ensure it does not cook the eggs once they are mixed into the butter.
- Don’t flip the pancakes before bubbles have formed. Wait until bubbles form across the pancakes and then flip.
- Serving – Check out What to Serve with Pancakes for a complete meal idea.
Storage
Refrigerate the leftover pancakes in an airtight container for up to 5 days. You can also freeze the pancakes for up to 3 months. Make sure the pancakes have completely cooled before storing.
Pancake Toppings
- Chocolate Syrup
- Maple Syrup
- Fresh Raspberries
- Bananas
- Fresh raspberry Sauce
- Whipped Cream. Try this easy recipe for homemade whipped cream.
Frequently Asked Questions
Yes, this recipe can easily be made with frozen raspberries. Make sure to allow them to thaw first and drain any excess juice before adding to the pancakes.
Allow to cool and freeze inside an airtight container or bag. Pancakes can be frozen up to 3 months. Allow to thaw overnight in the fridge when ready to use and then reheat.
Reheat leftover pancakes for 1 to 2 minutes in the microwave or until heated through.
More Easy Pancake Recipes
- Chocolate Chip Pancakes
- Oreo Pancake Recipe
- Pineapple Upside Down Pancakes
- Blueberry pancakes recipe
- Crepes with Pancake Mix
- Rainbow Pancakes
We love to hear from you. If you make this Raspberry Pancake Recipe, please leave us a comment or a star review.
Raspberry Pancakes
Ingredients
- 2 cups All Purpose Flour
- 4 Tablespoons Butter divided
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Granulated Sugar
- 2 Large Eggs beaten
- 1 3/4 cup Milk
- 2 teaspoon Vanilla Extract
- 2 cups Raspberries
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.
- Then in a separate bowl, melt 3 Tablespoons of the butter and allow it to cool to room temperature. Then mix in the eggs, milk and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined being careful to not over mix the batter. It’s ok if there are lumps in the batter.
- Then stir in the raspberries with a spatula or wooden spoon. The raspberries with break down and incorporate into the batter. Let the batter rest for 5 minutes.
- Heat a large skillet or griddle over medium heat.
- Spread the remaining butter onto the skillet or griddle where you will be cooking the pancakes.
- Pour approximately ¼ cup of the batter onto the hot pan. Continue to pour pancakes onto the pan spacing them a few inches apart until all the batter is used (you may need to cook in batches depending on the size of your pan).
- Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
- Use a metal spatula to flip the pancakes and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.
- Then serve the pancakes warm topped with butter, syrup or any of your other favorite pancake toppings! Enjoy!
This recipe makes approximately 12 small-medium size pancakes and the nutritional information is for 2 pancakes.
The recipe doesn’t say what the serving size is that the Nutrional values are given for. That’s important for a diabetic. One pancake,? What size?
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