Raspberry Pancakes
15 2911

Raspberr-Wee Pancakes




This is a really special week for us because it's my hubby's birthday AND Valentine's Day. To celebrate, I wanted to come up with a recipe that Kenya and I could make together to both impress Daddy and be enjoyed by the whole family. Although it would be so much easier to break out a huge box of chocolates or cupcakes to celebrate, these Raspberry Pancakes seemed like a much more healthy and festive choice.

To get our ingredients, we went to our local farmer's market where Kenya was so excited to be tasked with picking out a few baskets of fresh red raspberries especially for Daddy. It let him take ownership over the process right then and there. Then, we went home to test the recipe, pulling out heart shape cookie cutters, placing them in the pan, filling them with batter and berries and then cooking them up. Cooking with your kids is always a priceless experience, but doing it for a holiday or special occasion makes it all the more special. Suffice to say, the pancakes went over big with Daddy (which is a good thing since he's getting them again on the 14th)!. I think you will agree that this is the kind of recipe will say, "I love you" all over your loved one's face.

Raspberr-Wee Pancakes  (makes 4-6 servings)

  • Prep Time: 5 mins,
  • Cook Time: 10 mins,
  • Rating:
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This is a really special week for us because it's my hubby's birthday AND Valentine's Day. To celebrate, I wanted to come up with a recipe that Kenya and I could make together to both impress Daddy and be enjoyed by the whole family. Although it would...


  • 1 1/3 cup all purpose flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • 1 1/4 cup buttermilk
  • 2 eggs, whisked
  • 2 tablespoons agave
  • 6 ounces package raspberries (almost 1 cup)


  1. 1. Whisk the first 3 ingredients in a bowl.
  2. 2. In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
  3. 3. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
  4. 4. Heat a large pan or griddle on medium heat and grease with butter.
  5. 5. Pour about 1/4 cup of the pancake mixture onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).
  6. 6. Cook for 2-3 minutes on each side.
  7. 7. Serve
  8. * You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
  9. * I also tested this batter in a waffle iron and they came out gorgeous, crispy and fluffy!
  10. **Allow to cool and place in a ziploc bag, label and freeze up to 4 months. When ready, place in toaster over or oven at 300 for 10 minutes or until heated through.
Raspberr-Wee Pancakes

Nutrition Information

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  2. Jane

    June 4, 2013 at 9:27 pm

    how many pancakes does this make?

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  5. oc

    October 18, 2012 at 9:11 pm

    when you say “agave” in the recipe, do you mean agave syrup?

    • catherine

      October 19, 2012 at 11:19 am

      Yes! Agave syrup, agave nectar! You can also substitute honey!

  6. mjkj2011

    July 25, 2012 at 11:38 am

    I love your website! I have a toddler and have a hard time thinking of different foods. I’m not creative and our meals get boring. My husband and step daughter have kidney disease and we have to eat very low sodium meals. I am so happy to find your recipes and I just omit the salt! My step daughter LOVED the pancakes especially since she can have as many as she wants! Thanks

    • Lucky

      February 1, 2014 at 7:10 pm

      I didn’t have breakfast! Crap! Now I’m hurgny. My pancakes are somewhere in between those two. A small pat of butter on each one and sugar free butter flavored syrup generously poured on. Are those your pictures? They are great…

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  8. Angela Marie

    December 30, 2011 at 9:27 am

    I love these more and more every time I make them! My kids gobble them up!

  9. Jamie

    March 6, 2011 at 11:49 am

    We just tryed these this morning and they where a huge hit!! Thanks for all the great ideas!

  10. Vanessa

    February 16, 2010 at 6:11 am

    Hi Catherine, I tried to made these yesterday and although delicious I couldn’t get the cookie cutter idea to work. I poured the batter into the cookie cutter in the pan (I even greased the cookie cutter just in case) but could never get the pancake out of it afterwards. The whole things fell apart. How did you do it? Thanks!

    • catherine

      May 4, 2010 at 5:32 pm

      You have to grease the cookie cutter really well and also cook it till it is almost done. Use a knife to cut around the edges to get it out and then flip it over to finish cooking. Are you using steel cookie cutters?

      • Blanca

        September 12, 2010 at 2:40 pm

        I had the same issue when I first tried these in Feb. So I discarded the cookie cutter idea. I was making reg pancakes this morning w/ blackberries and was thinking about the cookie cutters and how they failed me last time, but it finally dawned on me that maybe they should have been spayed first. I bought a bunch of new cutters this weekend. Can’t wait to try them.

  11. Brianne

    February 10, 2010 at 10:37 am

    Wow — these look fabulous! Raspberries are my favorite, and I just bought some (though they’re frozen, since we can’t get good, inexpensive fresh ones this time of year)to test out in different smoothies etc. for my little guys. I’m definitely making these this weekend! It will be my 10 month old’s first introduction to raspberries. Can’t wait to see how he likes this!