Raspberry Pancakes

5 from 4 votes

Raspberry Pancakes and quick and easy! Sweet and simple to serve with raspberries, maple syrup and butter, they make the perfect breakfast!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch

Cuisine: Western

Keyword: raspberry pancakes

Servings:

Calories: 346kcal

Make the batter: add self-raising flour, milk, eggs and salt to medium sized mixing bowl. Use a wooden spoon to stir and combine ensuring that the texture is smooth with no lumps.
Add the raspberries: pour the raspberries into the batter and stir gently to combine.
Cook the pancakes: spray a crepe pan with cooking spray, turn the stove to a medium heat, place the pan onto the stove and use a ⅓ measuring cup to portion the batter onto the pan. Pour the mix in one steady space so that the pancake will flow to form a round shape. After 2 to 3 minutes bubbles will form on the raw surface of the pancake. When the bubbles reach the centre, slide a silicon turner under the cooked side and flip. Cook the other side for 1 to 2 minutes.
Stack the pancakes: place cooked pancakes on a serving plate and begin to stack. Once all are cooked, top with maple syrup, butter and additional raspberries.
Serve and enjoy: provide plates, forks and any additional pancake toppings on the breakfast table and allow everyone to dig in!

Note 1 - Self-raising flour: if you don't have or can't find, you can use plain flour with baking powder. The general rule of thumb is 1 teaspoon of baking powder per 1 cup of flour, however, there can be variation across brands, so read the side of the container. This ingredient is different to baking soda as well as bicarb soda.
Note 2 - Milk: you can use your preference here to the equivalent amount. I am using full cream long life milk. This is a great solution (pantry) to needing to whip out and purchase fresh milk and for a recipe like this, the milk doesn't have to be cold.
Note 3 - Raspberries: frozen are best if you don't know exactly when you will be cooking these when you are doing your shopping. This will also give you a longer time to cook them as fresh raspberries will perish yet frozen ones are on hand (in the freezer) and can be grabbed as needed.
Note 4 - Butter: spreadable is best for a pancake topping as it spreads and melts easily plus is more palatable than firm salted or unsalted butter which is best for cooking.
Note - Portion and Nutritional information: you will get at least 8 medium to large sized pancakes from the batter. The approximate serving size for the recipe is 2 pancakes per person.