Raspberry Pancakes

Raspberry Pancakes

Sweet, juicy and flavorful, these raspberry pancakes are quick and easy to make for breakfast or brunch.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Heat a cast-iron griddle or pan on medium heat before you begin. Make sure it's nice and hot, then lower the temperature before you begin cooking the pancakes. 
  3. Step 3

    In a medium-size bowl, beat together the egg, milk, melted butter, and vanilla extract.
  4. Step 4

    In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Step 5

    Slowly whisk the dry ingredients into the egg and milk mixture. It's OK for the batter to be a little lumpy. Let it sit for about 5 minutes. The batter will puff up. If it's too thick, add a little more milk 1 teaspoon at the time, but be careful not to overmix.
  6. Step 6

    While the batter is sitting, heat up in a small saucepan 1 cup of raspberries with 1/4 cup of sugar. Cook on medium-low heat for about 5 minutes, until it is slightly thickened but still saucy. Pour in a bowl and set aside.
  7. Step 7

    Grease the preheated griddle with vegetable oil. Spoon on the batter in roughly 1/4 cup portions and add a few raspberries on top. Let it cook for a few minutes until bubbles start to appear on the top side of the pancake. Flip and cook for a few more minutes on the other side. 
  8. Step 8

    When each pancake is golden brown on both sides, put it on a plate. When you're done using all the batter, drizzle the pancakes with the raspberry sauce and sprinkle confectioners' sugar on top with a fine strainer.
  9. Step 9

    Serve warm and enjoy right away!