Start your day off bright with naturally sweetened, fluffy raspberry pancakes. Plump juicy raspberries add a pop of color and a tint of pink, and combined with a delicious balance of sweet and tart makes them perfect for family breakfasts or a special brunch for two!

Stack of light pink pancakes with syrup dripping down them.

Pancakes are the ultimate comfort breakfast. You really can’t go wrong with a little flat cake in the morning! Adding a dollop of Greek yogurt on top and some fresh berries bring another layer of spectacular to these already mouthwatering pancakes. Double down on berries by adding a blueberry smoothie!

Prepare a stack topped with lemon glaze for someone’s special birthday breakfast, a dollop of whipped cream, and a drizzle of syrup for Valentine’s Day or load it up with all the indulgence you can think of as a special Galentine’s day dessert for you and your bestie!

About these raspberry pancakes

These raspberry pancakes use ingredients you probably already have in your pantry which means making a batch is super convenient. Make the batter the night before and have it ready for the morning!

If raspberries are in season by all means use fresh, but what’s great about this recipe is it works with frozen berries all year round.

They’re customizable and although it calls for honey you can use maple syrup or of course, regular granulated sugar if that’s what you have.

Raspberry pancakes can be made vegan or gluten-free to suit your family’s dietary needs, so there is something for everyone!

Serve with a glass of OJ or an iced vanilla latte, and an assortment of toppings whether indulgent and sweet or light and healthy, and get ready to enjoy the best raspberry pancakes you’ve ever had, in under half an hour!

Pancakes stacked with no toppings.

What you need

Like we mentioned, you might already have all the ingredients you need! As always, scroll down for the full printable recipe.

  • Dry Ingredients: All-purpose flour (keep reading for tips to make these gluten-free!), baking powder, and salt.
  • Wet Ingredients: Whole milk, egg, honey, and vanilla extract.
  • Raspberries! This recipe uses thawed frozen raspberries, thawed, but you could also use fresh raspberries.
Overhead view of ingredients in separate bowls.

Top it!

Fun topping ideas for these pancakes are Greek yogurt, fresh raspberries, fresh blueberries, maple syrup or honey. Chocolate syrup is never a bad idea and we love the idea of doubling down on the berries with strawberry sauce as a topping.

How to make these pretty pink pancakes

In a large bowl whisk together the flour, baking powder and salt. 

Dry ingredients in a pink bowl.

Add the milk, egg, honey, and vanilla extract and stir until the pancake batter is just incorporated. There might be some lumps left and that’s ok. Don’t overmix it. 

Pancake batter in a mixing bowl.

Add the raspberries and stir them into the batter. They will break down and fully incorporate into the batter tinting it. Let the batter rest for 5 minutes. 

Raspberry pancake batter.

Heat a nonstick pan over medium heat and coat with a thin layer of butter. Pour a bit of batter onto the hot surface and cook until small bubbles form on top and flip to cook the other side. Transfer to a plate and repeat the process with the rest of the batter. 

Single pancake on a griddle.

Stack the pancakes and top with Greek yogurt and berries. Drizzle with honey or maple syrup and serve warm!

Pancake stack with a wedge cut out.

How to make them your own 

  • To make these pancakes gluten-free, you can substitute gluten-free flour mix. Bob’s Red Mill One to One Gluten-Free All-Purpose is a good one. You might also want to check out our gluten-free pancake recipe or almond flour pancakes!
  • Replace the egg with flax “egg” (flax & water mix) and use almond milk in place of the whole milk for a dairy-free and vegan option. You might also love vegan apple pancakes.
  • You can also sub the honey for maple syrup if that’s what you have on hand. I personally like the light floral flavor undertones that honey gives the pancakes. 
  • Add in some lemon zest and a bit of lemon juice to the batter for some raspberry lemon pancakes.
  • For banana raspberry pancakes you can puree the bananas and add it to the batter or add sliced bananas into the batter once it’s on the grill.
  • Add a handful of chocolate chips for some amazing raspberry chocolate chip pancakes. Top them with chocolate syrup!
  • Toss in a handful of oats because raspberry oatmeal pancakes might just be calling your name!

Tip! Swap out raspberries for blueberries, blackberries, or strawberries, using the exact same recipe and you’ve got yourself an awesome recipe for so many different pancake flavors!

Syrup dripping off a pancake stack.

Make-Ahead Ideas

This batter does well overnight in the fridge. If you’re in for a busier morning, make the batter the night before and keep it chilled until you’re ready to whip up a batch in the morning.

Storage Suggestions

If you have leftovers or have purposely made a double batch you can keep them in an airtight container in the fridge for up to 4 days or freeze them for up to 1 month.

Reheating Tips

Thaw frozen pancakes overnight in the fridge and reheat in the toaster, oven, or microwave to warm through. The best way to get them soft again is actually to use the microwave for 20-30 seconds. If reheating directly from frozen, you can use all the same methods, it will just take a little longer.

pancakes on a fork
stack of raspberry pancakes topped with fruit and syrup.

Get the Recipe: Raspberry Pancakes

Start your day off bright with naturally sweetened, fluffy raspberry pancakes. Plump juicy raspberries add a pop of color and a tint of pink, and combined with a delicious balance of sweet and tart makes them perfect for family breakfasts or a special brunch for two!
5 from 4 votes

Ingredients

Pancakes

  • 1 ¼ cup all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 cup whole milk
  • 1 large egg
  • 2 tablespoons honey
  • 1 teaspoons vanilla extract
  • ½ cup frozen raspberries thawed
  • butter for cooking

Toppings:

  • ½ cup Greek yogurt
  • raspberries
  • blueberries
  • maple syrup or honey

Instructions

  • In a large bowl whisk together the flour, baking powder and salt.
  • Add the milk, egg, honey, and vanilla extract and stir until the batter is just incorporated. There might be some lumps left but don’t overmix it.
  • Add the raspberries and with the help of a spatula, stir them into the batter. The raspberries will break down and will fully incorporate into the batter, tinting it pink. Let the batter rest for 5 minutes.
  • Heat a nonstick pan over medium heat and coat with a thin layer of butter. Pour around ⅓ cup batter onto the hot surface and cook until small bubbles form on top, around 2 minutes. Flip and cook for 1 ½ to 2 more minutes. Transfer to a plate and repeat the process with the rest of the batter.
  • Stack the pancakes and top with Greek yogurt and berries. Drizzle with honey and serve.

Notes

  • Nutrition info does not include toppings. Serving size 2-3 pancakes.
  • You can sub the flour for cup4cup gluten free flour mix. The end result is just as good.
  • You can also sub the honey for maple syrup if that’s what you have on hand.
  • This batter chills well. Make it the night before and store, covered with plastic wrap, in the refrigerator. 
Serving: 2pancakes, Calories: 317kcal, Carbohydrates: 58g, Protein: 10g, Fat: 5g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 339mg, Potassium: 220mg, Fiber: 3g, Sugar: 17g, Vitamin A: 214IU, Vitamin C: 5mg, Calcium: 268mg, Iron: 3mg