These Raspberry pancakes are perfect for a weekend brunch or a special occasion. With just one bite, these fluffy raspberry pancakes will transport you to breakfast paradise!
Next time Mother's Day rolls around, be sure to make her some Raspberry Pancakes. She'll love them!
Why You Will Love This Recipe
These fluffy buttermilk Raspberry pancakes are topped with fresh raspberries and drizzled with melted butter.
Whether you are planning a special breakfast for Mom on Mother's day, or at home weekend IHOP moment for the kids, this raspberry pancakes batter comes together quickly and easily for a show stopper breakfast.
You'll love this Raspberry Pancakes recipe also because:
- Simple instructions make this recipe easy to follow, even for beginners.
- Fresh raspberries adds a tart and flavorful contrast to the fluffy pancakes.
- The buttermilk in the batter gives the pancakes a light and airy texture.
- Perfect breakfast for a mom on Mother's Day or any other special brunch occasion.
Jump to:
Ingredients
From their sweet and tangy flavor to their fluffy texture, these raspberry pancakes are sure to be a breakfast hit. Best of all, they are easy to make with just a few ingredients.
To make raspberry topped pancakes, you will need the following ingredients:
- Flour - All purpose or gluten-free flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk - Or one tablespoon of lemon juice or vinegar per 1 cup of regular or non dairy milk used.
- Vegetable oil - Any neutral tasting vegetable oil.
- Fresh raspberries - Or any seasonal berries you love.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Raspberry Pancakes
This super easy recipe is ideal for busy weekdays or lazy weekend mornings. Keep reading to find out how you can whip up some delicious raspberry pancakes in no time!
Whisk The Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add Wet Ingredients
- Add the eggs, buttermilk, and vegetable oil.
Mix All Ingredients Together
- Use a whisk or an electric hand mixer to blend the pancake batter or 1-2 minutes, or until smooth.
Ladle Onto Griddle
- Heat a large nonstick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
- Pour ¼ cup of batter onto the hot pan for each pancake.
PRO TIP: If using a cast iron griddle, some non stick cooking spray helps if your cast iron is not well seasoned.
Cook Pancakes
- Cook each pancakes for 2-3 minutes, or until small bubbles form, and then flip and cook on the other side until golden brown.
- Serve these raspberry pancakes simply with just the fresh raspberry compote and fresh berries, or or maple syrup.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
From their heavenly aroma when they hit the griddle, to their sweet and tangy flavor thanks to the addition of raspberries on top – get ready raspberry pancakes to rival IHOP!
You can also sprinkle some powdered sugar, drizzle some cream cheese icing, or even warm up some chocolate ganache and elevate these raspberry pancakes to a whole new level.
Love pancakes and waffles? See our other recipes:
- Croffles (Crescent Roll Waffles)
- German Puff Pancakes
- Banana Sheet Pancakes
- Air Fryer Eggo Waffles
- Dairy Free Chocolate Chip Muffins
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Substitutions & Variations
This raspberry pancakes recipe is very versatile. For example, you can use whole wheat flour instead of all-purpose flour, or you can add ½ cup of chocolate chips to the batter.
You can also use frozen raspberries instead of fresh raspberries. For more variation ideas consider:
- Blueberry Pancakes - use fresh or frozen blueberries instead of raspberries.
- Banana Pancakes - slice some fresh bananas up and use instead of raspberries.
- Tropical Fruit Mix - Our Tropical Fruit Salad is great on top of these pancakes also!
- Applesauce - Top your pancakes with some of our Unsweetened Applesauce.
- Strawberries - fresh or frozen strawberries are a great substitute also.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
- Square Non Stick Griddle Pan
- Rectangular Electric Griddle - Perfect so you can make multiple pancakes all at once.
Storage & Reheating
Raspberry topped pancakes can be stored in the refrigerator for up to 3 days. To reheat, place the pancakes in a toaster oven or microwave and heat until warmed through.
Tips for Success
Here are a few tips for making this raspberry pancakes recipe:
- Use fresh raspberries for the best flavor.
- Don't overmix the batter, or the pancakes will be tough.
- Cook the pancakes over medium heat, or they will burn.
- Serve the pancakes immediately with your favorite toppings.
Frequently Asked Questions
Yes, you can make these pancakes ahead of time and reheat them later. To do this, cook the pancakes according to the instructions and then let them cool completely. Once they are cool, stack them on a baking sheet and freeze them. When you are ready to eat, thaw the pancakes in the refrigerator overnight or in the microwave for a few minutes. Then, reheat them in a toaster oven or microwave until warmed through.
If you don't have buttermilk for this raspberry pancakes recipe, you can make your own by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5 minutes before using it in the batter.
There are a few reasons why your pancakes might turn out flat. One possibility is that you didn't mix the batter enough. Another possibility is that you didn't cook the pancakes over medium heat. Finally, it's also possible that you didn't add enough baking powder or baking soda to the batter, or that your baking powder was old.
There are a few things you can do to make your pancakes fluffy. One way is to use buttermilk in the batter. Baking powder should be active by keeping it stored in an air tight container, and not out of date. Finally, it's also helpful to cook the pancakes over medium heat.
One possibility is that you didn't grease the pan properly. Or that you cooked the pancakes over too high heat. Finally, if your cast iron pan isn't seasoned well, use a non stick pan instead.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Raspberry Pancakes
Ingredients
- 1½ cup Flour
- 2 tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Eggs
- 2 cup Buttermilk
- 1 tablespoon Vegetable oil
- 1½ cup Raspberries fresh or frozen
- Maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1½ cup Flour, 2 tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Add the eggs, buttermilk, and vegetable oil.2 large Eggs, 2 cup Buttermilk, 1 tablespoon Vegetable oil
- Use a whisk or an electric hand mixer to blend the pancake batter or 1-2 minutes, or until smooth.
- Heat a large nonstick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
- Pour ¼ cup of batter onto the hot pan for each pancake. PRO TIP: If using a cast iron griddle, some non stick cooking spray helps if your cast iron is not well seasoned.
- Cook the pancakes for 2-3 minutes, or until small bubbles form, and then flip and cook on the other side until golden brown.
- Serve these raspberry pancakes simply with just the fresh raspberry compote and fresh berries, or or maple syrup.1½ cup Raspberries, Maple syrup
Notes
- Use fresh raspberries for the best flavor.
- Don't overmix the batter, or the pancakes will be tough.
- Cook the pancakes over medium heat, or they will burn.
- Serve the pancakes immediately with your favorite toppings.
- Substitute buttermilk with 1 tablespoon lemon juice or vinegar for each 1 cup of milk or non dairy milk.
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