5 from 8 votes
Raspberry Pancakes
You will love this recipe for Raspberry Pancakes . It is super easy using fresh or frozen raspberries and can be made any day of the week.
Prep Time
15 mins
Cook Time
4 mins
Total Time
19 mins
Servings:
6
Calories:
323 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 4 Tablespoons butter divided
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 Tablespoons granulated sugar
- 2 egg beaten, large
- 1 3/4 cup milk
- 2 teaspoon vanilla extract
- 2 cups raspberry
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 1/4 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!
Cup of Yum
Notes
- Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.
- Refrigerate the leftover pancakes in an airtight container for up to 5 days or you can freeze the pancakes for up to 3 months.
- Make sure that the melted butter has cooled to room temperature so that it does not cook the eggs once they are mixed into the butter.
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
83mg
(28%)
Sodium
709mg
(30%)
Potassium
237mg
(5%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
441IU
(9%)
Vitamin C
10mg
(11%)
Calcium
232mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 709mg | 30% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.