Raspberry Pancakes

Raspberry Pancakes are sweet, delicious and berry fruity! With pops of colour from the bright raspberries they have a delightful appearance and will call for devouring. Using fresh or frozen raspberries and pantry staples, this recipe can be whipped up any time a sweet craving hits.

Recipes like my Banana Chocolate Chip Pancakes, Marshmallow Pancakes and Sprinkles Pancakes give us sweet yum on the plate for breakfast!

The Mini Croissant Sandwiches and Halloween Pancakes are fun and let you be a little creative.

🤍 Recipe Highlights

I have summarised the reasons why you will come to love this recipe in the points below:

• Mouthwatering and aromatic: there is something about the aroma of pancakes cooking that will have even the soundest of sleepers rising and heading to the kitchen. The thought pre consumption of the future deliciousness is a huge highlight of these pancakes!
• Everyday ingredients: the ingredients needed for the recipe are pantry staples. Other than the maple syrup which has a long shelf life and the raspberries which you can purchase frozen and keep in the freezer to whip out as needed. This saves running out on a Saturday or Sunday morning to get the necessary ingredients.
• Quick and super easy: pancakes are not hard to make. There are a few tricks like ensuring that the batter has no lumps, the stove is at the right temperature and you flip at the right time but all of these are easily mastered.
• Bursting with fruity goodness: as we add the raspberries to the pancake batter, they get cooked into the batter. This results in each mouthful literally bursting with a delightfully sweet flavour from the fruit.
• Balance between sweet and tart: sometimes raspberries can have a tart flavour to them or a super sweet flavour. I find that through the combination of using maple syrup and butter, the balance in the recipe of sweet and tart is levelled and the combination is pure and consistent yum!

🥗 Ingredients

The photo below it to show you everything you need to make the recipe. Please refer to the printable recipe card for exact measurements.

As you can see, the recipe calls for:

• Raspberries: you can use fresh or frozen as both will work for the recipe. I use frozen more often than not for a recipe like this as I think the quantity you get is more budget friendly. Plus if you get fresh raspberries, but you don't use them straight away, they can perish (oh nooooo!) before you have a chance to bake with them which can be a bit of a waste!
• Self-raising flour: this is my go to when making pancakes. It also means that you don't need to add baking powder separately in the recipe as self-raising flour incorporates that from the get go, enabling us to get fluffy thick pancakes.
• Milk: you can use the milk you prefer. I am using full cream and these days use long life more often than fresh as I find it lasts longer and it can be kept in the pantry to be used as needed. If you want to use skim, almond milk or coconut milk you can.
• Eggs: you need 2 x large eggs for the pancake batter. I always recommend using fresh, free range eggs.
• Salt: only a tiny bit is needed and table salt is perfect. I don't recommend using larger granulated salt such as sea salt but you can use iodised salt if using the table salt size (not larger pieces of it).
• Maple syrup: this slides delightfully over the pancake stack. Sweet, sticky and seriously good to lick off your finger.
• Butter: 2 lots are shown in the photo above. The firm unsalted butter is used when the pancakes are cooking to create crispy edges (you can read more about this technique in my Crispy Pancakes recipe). The smooth spreadable butter is used for serving as it melts faster and merges perfectly with the maple syrup.

Top Tip: I recommend using spray oil (canola is my preference) on the pan as you cook the pancakes. Then use the small butter cubes if you want crispy edges. Butter can burn easily at high heat, so rinse the pan in between if you see or smell brown not yellow butter.

🍳 Instructions

Here are the step by step instructions to make the recipe. We start by making the pancake batter. If using frozen berries, grab them out of the freezer at this stage also.

• Place pancake ingredients in mixing bowl (Photo 1)
• Stir to combine (Photo 2)
• Add raspberries (Photo 3)
• Stir to combine (Photo 4)

👩‍🍳How to Make Raspberry Pancakes

To make the pancakes, start by adding the ingredients to a mixing bowl. We want to make the batter before adding the raspberries. Whilst sifting the flour is not essential, the batter needs to be smooth with no lumps. Use a whisk or fork to vigorously stir to ensure that the lumps have been remove and the mixture is consistent.

Once the batter is ready, add the raspberries and gentle stir to combine. If you stir with too heavy a hand, the berries will breakdown and you will get a red colour throughout the pancakes like a streak. Whilst you might want this, I prefer the contrast between the yellow golden pancake and bright pink berries and gently stirring is the way to achieve this.

Once the pancake batter with raspberries is ready, spray a crepe pan (or fry pan, short edges, not sauce pan) with cooking spray, then turn the heat onto medium.

Allow the pan to heat for 30 seconds or so, then use a measuring cup to portion the batter onto the pan. Pour it directly in one spot as the batter will naturally flow out and form its own round shape. The 1st side of the pancake will take 2 to 3 minutes to cook.

Once the pancake has bubbles formed in the centre, it is time to flip it. So slide the silicon utensil underneath and keep your hand lower (not too high in the air), once flipped, the pancake will only take 1 to 2 minutes to finish cooking on the other side 🥰❤😍👍.

Once the pancake is cooked, use the silicon turner again, slide it under and transfer the cooked pancakes to a serving plate.

🍽 Serving Suggestions

A pancake stack always looks fantastic, it is hard to go wrong with it! I encourage you to try it as a serving idea if you haven't before.

Simply stack the cooked pancakes as you go, add some more raspberries in between layers if you wish, top with a drizzle of maple syrup, knob of butter and some more raspberries.

If you don't want to stack them, another idea is to serve them 2 per person or 1 for kids on a plate and provide forks and the pancake toppings. This way everyone can decorate their own as they please.

If you want to stack but are wondering if the pancakes will go cold in between, you can have a look at the how to reheat information below as they provides a solution.

👍 How to Guide

How to store

Cooked pancakes can be stored on a plate wrapped with cling film in the fridge for 2 days. (Cooked on day and day later).

Any longer and it is best to freeze them.

How to freeze

Let cooked pancakes cool, then stack and wrap tightly but gently in cling wrap. Place into the freezer somewhere they won't get squashed till they freeze. Then you can move them to a better spot in the freezer as necessary.

How to reheat

Frozen pancakes should be thawed then reheated prior to using.

Allow to thaw in the fridge overnight or on the bench.

Once thawed, unwrap, then place in a baking dish, spread out from from other. Place tin foil on top of the dish and place the pancakes in a moderate oven for around 10 mins.

This is the best method to reheat as they can all be done at once. You can use the microwave for a minute or 2 also as a quick method to reheat.

😉 Substitutions and Variations

Oh the joy of adding even more yum to a plate of pancakes!! Some of my readers will want to add and some may subtract, here are my suggestions:

• Add sliced banana to the pancake stack or for serving as a side additional topping.
• Use honey if one wishes instead of maple syrup.
• Sift some confectioner's sugar (icing sugar) or cocoa powder and dust on top of the pancakes.
• Provide additional fruits such as blueberries or strawberries for serving.
• Use whipped cream if your heart desires this as a topping.

💡 Tasty Tips

Here are my top tips and tricks so that you can master the recipe from the get go:

• If not making the pancakes for a couple of days, purchase frozen raspberries. If making the pancakes the day or 2 after you purchase the raspberries, you can use fresh ones.
• Pancakes cook best at medium heat, you can however, turn the stove down to low and cook them for longer during this process, if you need to get tea, coffee, juice etc on the table and need a little hands off cooking time.
• A flat silicon turner is the best utensil to use to flip the pancakes. It doesn't scratch the surface of the pan and will easily slide under the cooked pancake for flipping. It doesn't matter for this recipe if it has slots or not, so either will be fine.
• A pancake stack is an effortlessly impressive way to serve these. For that reason it is a good idea to use a measuring cup (I use ⅓) when making the pancakes as they will all be around a similar size.
• Spreadable butter is best for serving and unsalted butter is best for cooking.

🤓 Frequently Asked Questions

What do I do with all these raspberries?

Raspberries are a joy to cook and create with.

You can use them to make muffins, pancakes, syrups, sauces, in with yogurt, for cakes, cupcakes and smoothies.

Do you have to wash raspberries?

If using fresh raspberries it is a good idea to rinse them before using. If using frozen, you don't need to rinse them, however, it helps if you take them out of the freezer and let them defrost slightly before using.

Why do raspberries spoil so fast?

Raspberries have a tendency to perish very quickly. If kept in a cool space such as the refrigerator and transported with care they will last longer. However, if you are not intending on using them straight away but in a few days, you might be better off purchasing frozen raspberries instead. Readily available all year round this also means you can get them when fresh raspberries are not in season.

Should berries be refrigerated?

Whilst is is not essential to store berries such as raspberries, strawberries and blueberries in the fridge, it does expand their shelf life. In warm climates, it is always advisable to store them in the fridge as the heat can make them go off (ruin) much quicker than in the fridge as the cooler temperature helps preserve their freshness.

What do raspberries go well with?

Raspberries go well paired with complimentary flavours.

They can be served with other fruits, chocolate sauce, maple syrup, honey, nuts and cheese.

😍 More Easy Breakfast Recipes

Sometimes you want sweet and sometimes savory to get you leaping out of bed. These recipes are for the mornings that both type of delights are on your mind:

• Strawberry Pancakes
• Lemon Pancakes
• Zucchini And Carrot Fritters
• Mini Pancakes
• Bacon And Corn Fritters
• Crispy Pancakes
• Tinned Fruit Crumble
• Air Fryer Croissants
• Blackberry Oatmeal Muffins
• Chocolate Chip Banana Oatmeal Muffins

Adrianne

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