Recipe

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Follow this raspberry pancake recipe for soft, fluffy pancakes filled with sweet, juicy berries in every bite.

Make your weekend breakfast epic with these raspberry pancakes that disappear fast once they hit the plate.

Stack of fluffy raspberry pancakes on a plate topped with fresh raspberries, whipped cream, and a drizzle of syrup.

Pancakes with Raspberries

My blueberry pancakes and strawberry pancakes are already huge weekend hits with the family, so when I pick up a big clamshell of raspberries from Costco, this is the recipe I make. The raspberries get tucked into a pillowy, soft, and fluffy pancake, making them irresistible.

Ingredients

The base of this batter is all-purpose flour, baking powder for a fluffy texture, and a pinch of salt. Your favorite milk is the liquid, egg binds the ingredients, a little sugar sweetens, vanilla adds flavor, and melted butter adds moisture so the batter cooks up beautifully. Raspberries, fresh or frozen, become bright, juicy bites throughout the pancakes.

Using Frozen Raspberries

You can add frozen raspberries straight to the batter without thawing. It's quick, easy, and the pancakes cook up just as well.

4 image collage of the steps for a raspberry pancake recipe. Top left is the batter bowl with the raspberries added on top, top right is the batter with the folded raspberries in the batter, bottom left is cooking the first side of the pancakes, the bottom right is after flipping the raspberry pancakes using a spatula to remove them.

How to Make Raspberry Pancakes

Mix the pancake batter.
Combine the dry ingredients first in a large bowl, then add the wet ingredients and mix. The batter should be thick but mostly smooth (a few lumps are ok, just no visible flour).
Fold in the raspberries.
Fresh or frozen, just a turn of the spatula or two, enough to coat them with batter to protect them from the heat.
Cook the pancakes.
Over medium heat, in a greased non-stick pan, for about 2 minutes on the first side, a little less on the second.
Serve warm.
Top them with pancake syrup, extra raspberries, and a bit of whipped cream to take them over the top.

Stack of fluffy raspberry pancakes on a plate topped with fresh raspberries, whipped cream, and a drizzle of syrup with the pancakes sliced and on a fork to show their fluffy texture.

How to Prevent Burning

The batter coating the raspberries adds a layer of protection, but so does rinsing your pan between batches to avoid burning your pancakes (and berries).

Fluffy Raspberry Pancakes Recipe

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

Follow this raspberry pancake recipe for soft, fluffy pancakes filled with sweet, juicy berries in every bite.

5 from 4 votes

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder, aluminum free
Pinch salt
2 tablespoons sugar
1 ¼ cups milk
1 egg
3 tablespoons melted butter, or neutral oil
2 teaspoons vanilla
1 cup raspberries, fresh or frozen

Instructions

If using frozen raspberries, do not thaw them. Keep them in the freezer until the last minute, since adding them frozen to the batter keeps their shape intact.

Make the pancake batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle by pushing the ingredients to the sides, then pour in the milk, egg, butter, and vanilla. Use a fork to whisk the egg, right in the bowl, then mix it with the other liquid ingredients. Mix from the outside of the bowl in to incorporate everything into a thick batter.
Add the raspberries to the bowl and gently fold them into the batter with a rubber spatula. This light coat of batter keeps them from burning when you flip the pancakes over.

Cook the pancakes:

Heat a large non-stick pan over medium heat. Once hot, grease it with butter, oil, or spray. Immediately, pour ¼ cup of batter onto the greased pan. I usually use the back of the scoop to gently spread the batter and check that there's an even amount of raspberries in each pancake.
Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Remove from the pan onto a plate and cover them with a kitchen towel or keep them warm in the oven on a sheet pan, at 200F while you cook the rest.

Serve & store:

Build your stack, top with butter, syrup, and more berries. A bit of whipped cream will take these pancakes over the top.
Refrigerate leftover pancakes in an airtight container for up to 3 days. Or, freeze them flat, then transfer them into a zip bag and keep them frozen for up to 3 months. Warm them up in the microwave for 30 seconds to 1 minute to enjoy.