Pink Raspberry Pancakes are light, fluffy, and naturally tinted pink with fresh raspberries. These beautifully colored pancakes are slightly sweet, with a hint of tartness from the raspberries, making them perfect for breakfast, brunch, or special occasions like Valentine’s Day or Mother’s Day. Serve them with syrup, whipped cream, or fresh berries for a delightful morning treat.
Why You’ll Love This Recipe
- Naturally pink with no artificial coloring
- Light, fluffy, and packed with fresh raspberry flavor
- Perfect for special occasions or a fun breakfast
- Easy to make with simple ingredients
- Customizable with different toppings and mix-ins
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 raspberries, mashed
- Buttermilk
- Egg
- Vanilla extract
- Unsalted butter, melted
For Toppings (Optional):
- Maple syrup
- Whipped cream
- Fresh raspberries
- Powdered sugar
- White chocolate chips
Directions
Prepare the Raspberry Mixture:
- Mash fresh raspberries in a small bowl until smooth.
- Strain the mixture (optional) to remove seeds for a smoother texture.
Make the Pancake Batter:
- Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl.
- In a separate bowl, mix buttermilk, egg, vanilla extract, and melted butter.
- Stir in the mashed raspberries until fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Do not overmix; a few lumps are okay.
Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
- Repeat with the remaining batter.
Serve:
- Stack the pancakes and top with syrup, whipped cream, fresh raspberries, or white chocolate chips.
- Enjoy warm!
Servings and Timing
- Servings: 10-12 pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Chocolate Raspberry Pancakes: Add chocolate chips to the batter for extra indulgence.
- Lemon Raspberry Pancakes: Add 1 teaspoon of lemon zest for a bright citrus flavor.
- Gluten-Free Version: Use a gluten-free flour blend.
- Vegan: Use almond milk with vinegar instead of buttermilk and a flax egg instead of a regular egg.
- Berry Mix: Use a mix of raspberries, strawberries, or blueberries for a fruitier taste.
Storage/Reheating
- Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze stacked pancakes with parchment paper between them for up to 2 months.
- Reheating: Warm in a toaster, microwave, or skillet until heated through.
FAQs
Can I use frozen raspberries?
Yes! Thaw and drain them before mashing to prevent excess liquid.
How do I make these pancakes fluffier?
Do not overmix the batter, and let it rest for a few minutes before cooking.
Can I make this recipe without buttermilk?
Yes! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.
Can I make mini pancakes with this batter?
Yes! Use a tablespoon of batter per pancake for a fun bite-sized version.
What’s the best way to get an even pink color?
Blending the raspberries into a smooth puree before mixing with the batter helps distribute the color evenly.
Can I make these pancakes sugar-free?
Yes! Use a sugar substitute or omit sugar altogether for a less sweet version.
How do I prevent pancakes from sticking to the pan?
Use a good nonstick pan and lightly grease it with butter or oil before each batch.
Can I add protein powder?
Yes! Replace ¼ cup of flour with your favorite vanilla or unflavored protein powder.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.
Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can refrigerate the batter for up to 24 hours.
Conclusion
Pink Raspberry Pancakes are a fun, delicious, and naturally colorful breakfast treat that’s sure to impress. Whether you’re making them for a special occasion or just to brighten your morning, these pancakes are a delightful way to enjoy fresh raspberries in a fluffy, flavorful stack. Try different toppings and variations to make them your own, and enjoy every bite!
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- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Description
Fluffy, vibrant pink pancakes infused with raspberry flavor and topped with raspberry glaze and fresh berries.
Ingredients
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup raspberry puree (strained)
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Pink food coloring (optional)
For the Raspberry Glaze:
- 1/2 cup powdered sugar
- 2 tbsp raspberry puree
- 1 tbsp milk
For Garnish:
- Fresh raspberries
- Whipped cream
Instructions
-
Make the Pancake Batter:
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix milk, raspberry puree, egg, butter, and vanilla.
- Combine wet and dry ingredients, stirring gently.
-
Cook the Pancakes:
- Heat a pan over medium heat and grease lightly.
- Pour batter and cook until bubbles form, then flip.
- Repeat until all pancakes are cooked.
-
Make the Glaze:
- Whisk powdered sugar, raspberry puree, and milk until smooth.
-
Assemble & Serve:
- Stack pancakes, drizzle with glaze, and top with raspberries.
Notes
- Substitute milk with buttermilk for extra fluffiness.
- Adjust glaze consistency by adding more milk or sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American