Discover The Secret To Fluffy Raspberry Pancakes For Breakfast Bliss

Mix flour, sugar, baking powder, salt, milk, egg, melted butter, and vanilla for pancake batter, then gently fold in fresh raspberries. Pour batter onto a preheated skillet and cook until golden, flipping once. Serve with toppings like syrup and fresh raspberries for a delicious breakfast.

To make raspberry pancakes, begin by combining dry ingredients in one bowl and whisking together milk, egg, butter, and vanilla in another. Mix wet and dry ingredients until just combined to keep the batter light, then fold in fresh raspberries gently. Preheat a skillet, add butter, and pour cup batter per pancake, cooking until bubbles form. Flip and cook until golden on both sides. Stack the pancakes and top with fresh raspberries, maple syrup, and whipped cream if desired. Serve warm for a fluffy, fruity breakfast.

Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• tsp salt
• cup milk (more if needed)
• 1 large egg
• 2 tbsp melted butter (plus extra for the skillet)
• 1 tsp vanilla extract
• 1 cup fresh raspberries (washed and dried)
• Optional: cup chocolate chips or white chocolate chips

For Topping

• Fresh raspberries
• Maple syrup or honey
• Whipped cream
• Powdered sugar (for dusting)

Instructions

1. Prepare the Dry Ingredients

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This will help evenly distribute the leavening agent (baking powder) and create a smooth, fluffy pancake batter.

2. Prepare the Wet Ingredients

• In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until the mixture is smooth. Ensure that the butter is melted but not hot, as hot butter could cook the egg prematurely.

3. Combine Wet and Dry Ingredients

• Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a wooden spoon to fold the ingredients together gently. Stir just until combined, being careful not to overmix; overmixing can make the pancakes dense and chewy.
• If the batter seems too thick, add a little more milk, one tablespoon at a time, until you achieve a thick, pourable consistency.

4. Add Raspberries

• Gently fold in the fresh raspberries (and optional chocolate chips, if using) into the batter. Be careful not to break the berries too much, as this could make the batter watery. Lightly folding will ensure you have whole raspberries in every pancake without affecting the texture.

5. Preheat and Grease the Skillet

• Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or a light coating of oil to prevent sticking.
• Once the skillet is hot, reduce the heat slightly to medium-low to avoid burning and achieve an even golden color on the pancakes.

6. Cook the Pancakes

• Pour about cup of batter onto the skillet for each pancake. Use a spoon to spread the batter slightly if it is thick.
• Cook for 2-3 minutes or until bubbles start to form on the surface, and the edges look slightly dry.
• Carefully flip the pancake and cook for another 2-3 minutes on the other side, until golden brown and cooked through.

7. Keep Pancakes Warm (Optional)

• If making a large batch, keep the cooked pancakes warm by placing them on a baking sheet in a 200 F (93 C) oven. This will keep them soft and warm until ready to serve.

Serving Suggestions

Stack the pancakes on a plate and top with:

• Fresh raspberries for extra fruitiness.
• Maple syrup or honey drizzled generously over the stack.
• Whipped cream for added sweetness and fluffiness.
• A dusting of powdered sugar for a classic touch.

Enjoy your fluffy, fruit-filled raspberry pancakes as a delicious breakfast or brunch treat.

Tips for Perfect Raspberry Pancakes

• Do Not Overmix: Stir just until combined to keep the batter light and fluffy.
• Use Fresh Raspberries: Fresh raspberries hold up better in the batter, but frozen raspberries can work if thawed and patted dry.
• Add Chocolate Chips for Sweetness: For a touch of decadence, white or dark chocolate chips pair wonderfully with raspberries.
• Low to Medium Heat: Cooking on lower heat ensures an even golden color without burning.
• Serve Immediately: These pancakes taste best fresh off the griddle.