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Raspberry Pancakes

Updated: Jul 19, 2021

Raspberry Pancakes are light and fluffy, with just the right amount of tartness. These pancakes are stunning and would be perfect for breakfast, snacks, or even a school lunch.

To prepare these Raspberry Pancakes, head to your local farmer's market and pick up a few fresh red raspberries to include in the batter. This gives kids a sense of ownership in the kitchen, whether it's choosing the ingredients or mixing the batter, which makes them more eager to try any dish. Even so, getting kids to eat sweet, tasty pancakes isn't tough!

These pancakes are one of my favorites since, despite being pancakes, I attempted to make them as nutritious as possible. Raspberry berries are also high in fiber, vitamin C, and manganese, as well as having anti-inflammatory characteristics, so you can feel good about providing them to your family. You could also use other seasonal berries like strawberries, blueberries, cherries, or a combination of them in this recipe. You could also use other seasonal berries like strawberries, blueberries, cherries, or a combination of them in this recipe.

Pancakes are a breakfast item that you can cook virtually every weekend. There are countless ways to enjoy a pancake, and you can come up with new ones. Chocolate Pancakes, Quick Oatmeal Pancakes, Cottage Cheese Pancakes, and Gluten-Free Banana Pancakes are just a few of my favorites, in addition to these Raspberry Pancakes. 

If you'd rather have waffles than pancakes, use this batter in your waffle iron and enjoy! You may also leave the finished pancakes (or waffles) warm on a baking sheet in a 250° oven while you complete the rest of the batch.

Raspberry Pancakes (makes 4-6 servings) Prep Time: 5 mins Cook Time: 10 mins

nut free


  • 1 1/3 cup all purpose flour

  • 2 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 2 tablespoon unsalted butter, melted (plus more for cooking)

  • 1 1/4 cup buttermilk

  • 2 eggs, whisked

  • 2 tablespoons agave

  • 6 ounces raspberries (almost 1 cup)


1. In a mixing bowl, combine the first three ingredients.

2. In a separate dish, whisk together the butter, buttermilk, eggs, and agave nectar.

3. Whisk together the wet and dry ingredients until just incorporated (a few lumps are ok).

4. Melt the butter in a large pan or griddle over medium heat.

5. Pour 1/4 cup of the batter onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).

6. Cook each side for 2-3 minutes.

7. Serve

**Leave to cool before transferring to a ziploc bag, labeling and freezing for up to 4 months. When ready, re-heat in a toaster oven or in the oven at 300 degrees for 10 minutes, or until well heated.

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