Pink raspberry pancakes are soft, fluffy pancakes infused with fresh raspberries, giving them a beautiful pink hue and a sweet-tart flavor. These pancakes are perfect for a special breakfast or brunch, whether for Valentine’s Day, Mother’s Day, or simply to brighten up your morning.
Why You’ll Love This Recipe
- Naturally Pink – The raspberries add a gorgeous pink color without artificial dyes.
- Fluffy and Light – These pancakes have a soft, airy texture.
- Bursting with Raspberry Flavor – Fresh raspberries add a perfect balance of sweetness and tartness.
- Easy to Make – Simple ingredients and quick preparation make this a great breakfast option.
- Kid-Friendly – A fun and colorful way to enjoy pancakes with a fruity twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pancakes:
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Salt
- Fresh or frozen raspberries (mashed)
- Milk (or buttermilk for extra fluffiness)
- Eggs
- Vanilla extract
- Unsalted butter (melted)
For Toppings (Optional):
- Fresh raspberries
- Maple syrup
- Whipped cream
- Powdered sugar
- White or dark chocolate shavings
Directions
1. Prepare the Raspberry Mixture
- In a small bowl, mash the raspberries with a fork until they release their juices. If using frozen raspberries, thaw them first.
- Strain through a sieve if you prefer a smoother texture.
2. Make the Pancake Batter
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In another bowl, mix milk, eggs, vanilla extract, and melted butter.
- Stir the mashed raspberry mixture into the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
3. Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
4. Serve
- Stack the pancakes on a plate and top with fresh raspberries, maple syrup, or whipped cream.
- Dust with powdered sugar or add chocolate shavings for extra indulgence.
Servings and Timing
- Servings: 8–10 pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Gluten-Free Version – Use a gluten-free flour blend.
- Vegan Option – Replace eggs with flax eggs, use almond milk, and swap butter for coconut oil.
- Chocolate Raspberry Pancakes – Add chocolate chips to the batter for a chocolatey twist.
- Lemon Raspberry Pancakes – Add lemon zest for a bright, citrusy flavor.
- Extra Pink Hue – Blend the raspberries into a smooth puree before adding to the batter.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
- Freezing: Freeze pancakes in a sealed bag for up to 2 months. Reheat in a toaster or oven.
- Reheating: Warm in a skillet over low heat or microwave for 20–30 seconds.
FAQs
Can I use frozen raspberries?
Yes, just thaw and drain excess liquid before mashing.
How can I make the pancakes more pink?
Use more raspberries or add a tiny bit of beet juice for extra color.
Why are my pancakes not fluffy?
Overmixing the batter can make them dense. Stir just until combined.
Can I use whole wheat flour?
Yes, but the pancakes will be slightly denser.
What’s the best syrup for these pancakes?
Maple syrup, raspberry syrup, or honey all pair well.
Can I make mini pancakes with this recipe?
Yes, just use a tablespoon of batter per pancake and adjust the cooking time.
Do I need to strain the raspberry puree?
No, but straining removes the seeds for a smoother batter.
Can I use almond milk instead of regular milk?
Yes, almond, oat, or coconut milk all work as substitutes.
How do I prevent pancakes from sticking to the pan?
Use a non-stick pan and lightly grease it before each batch.
Can I add other fruits?
Yes, blueberries, strawberries, or mashed bananas can be mixed into the batter.
Conclusion
Pink raspberry pancakes are a delicious, fun, and vibrant way to start the day. Their natural pink hue and fruity flavor make them an exciting twist on classic pancakes. Whether you enjoy them with simple syrup or fancy toppings, they are sure to be a hit at any breakfast table!
Print
These Pink Raspberry Pancakes are light, fluffy, and naturally flavored with fresh raspberries. Topped with raspberry syrup and fresh berries, they’re a delightful breakfast treat perfect for special mornings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6–8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1/2 cup raspberry purée (blended and strained raspberries)
- A few drops of pink food coloring (optional)
Toppings:
- 1/2 cup fresh raspberries
- 1/4 cup raspberry syrup
- Whipped cream
Instructions
- Prepare the batter: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix buttermilk, egg, vanilla, melted butter, and raspberry purée. Add pink food coloring if using.
- Combine: Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Cook pancakes: Heat a non-stick pan over medium heat. Pour batter onto the pan, cooking each pancake for 2 minutes per side until golden brown.
- Serve: Stack pancakes, drizzle with raspberry syrup, and top with fresh raspberries and whipped cream.
Notes
- For a tangy twist, add a bit of lemon zest to the batter.
- Substitute buttermilk with regular milk + 1 teaspoon vinegar if needed.
- Make it extra special with white chocolate chips in the batter!