Raspberry Pancakes Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 pancakes
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Calories
156 kcal
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Course
Breakfast
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Cuisine
North American
Raspberry Pancakes Recipe
Description
These Raspberry Pancakes start with a batter combining all-purpose flour, sugar, baking powder, salt, egg, milk, and melted butter. The dry ingredients are whisked separately and folded into the wet ingredients carefully to avoid overmixing, preserving the pancake’s lightness. Fresh raspberries and optional white chocolate chips are folded in last, distributing flavor evenly.
Pancakes are cooked on a medium-heat nonstick pan with a small amount of butter or oil until edges are dry and tops have small air bubbles. Flipping and cooking for an additional minute yields pancakes with a tender interior and a delicate outer texture.
Serving with maple syrup and extra fresh raspberries enhances the bright berry flavor. The recipe suggests using multiple pans to cook pancakes more quickly when preparing for several people.
For deeper raspberry flavor, serving with raspberry simple syrup is recommended. Pancakes can be kept warm in a low oven while finishing the batch.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¾ cup milk
- ½ cup butter melted
- 1 cup raspberry
- ½ cup white chocolate chips optional
- butter for the pan, or oil or ghee
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt.
- In a large bowl, whisk the egg. Then add the milk and melted butter and whisk again.
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the raspberries and chocolate chips and stir them into the batter. Do not overmix the batter!
- Heat a nonstick pan or griddle over medium heat and add about ½ tablespoon of butter, oil, or ghee. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it's dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra raspberries.
Notes
- Use at least two pans to cook multiple pancakes at once and reduce total cooking time.
- Flip pancakes when edges look dry and the top shows small bubbles for best texture.
- Serve with extra raspberries and maple syrup for enhanced flavor.
- For a stronger raspberry taste, consider pairing with raspberry simple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 156kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 284mg | 12% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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