Raspberry Pancakes are fluffy and perfectly tart. These pancakes look so beautiful and are great for breakfast, snacks or even in a school lunch.

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To get our ingredients for these Raspberry Pancakes, we went to our local farmer’s market where Gemma was so excited to be tasked with picking out a few baskets of fresh red raspberries to make the pancakes. Giving kids some ownership when cooking, whether it be picking out the ingredients or mixing up the batter, gets them more excited to eat any recipe. Although, it’s not super difficult to get my kids to eat sweet, delicious pancakes!


I love these pancakes because even though they are pancakes, I tried to make them as healthy as possible. Plus, raspberries are filled with fiber, vitamin C, and manganese, and are proven to have anti-inflammatory properties so you can feel good about serving these to your family. You could even try this recipe with other seasonal berries like strawberries, blueberries, cherries or even a mixture of them all!


Pancakes are something we make almost every weekend for breakfast. There are so many different ways to enjoy a pancake and we’re always coming up with ideas. Some of our favorites besides these Raspberry Pancakes are Chocolate PancakesQuick Oatmeal PancakesCottage Cheese Pancakes and Gluten-Free Banana Pancakes to name a few. But there are so many more if you search “pancakes” on weelicious. 


I tested out this recipe in our waffle maker too and it came out absolutely delicious! So if you’re more of a waffle person than a pancake person, put this batter in your waffle iron and enjoy! Also, you can put the finished pancakes (or waffles) on a baking sheet in a 250 degree oven to keep them warm while you make the rest of the batch. 


If you make too many pancakes or just want to make some extra to freeze, let the pancakes cool and store them in the freezer in an airtight container or bag for up to 4 months. When you’re ready to eat them, place them in a toaster oven or oven at 300 degrees and heat until warmed through, which is usually about 10 minutes. 


As always, let me know if you make this recipe and what you think by tagging me on social media! I love to see weelicious recipes in the wild. 


Raspberry Pancakes

Raspberry Pancakes are fluffy and perfectly tart. These pancakes look so beautiful and are great for breakfast, snacks or even in a school lunch.
5 from 3 votes
Course: Breakfast
Cuisine: American
Servings: 6
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


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


  • Whisk the first 3 ingredients in a bowl.
  • In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
  • Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
  • Heat a large pan or griddle on medium heat and grease with butter.
  • 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).
  • Cook for 2-3 minutes on each side.
  • Serve


  • You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
  • I also tested this batter in a waffle iron and they came out gorgeous, crispy and fluffy!
  • Allow to cool and place in a ziploc bag, label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.


Calories: 240kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Cholesterol: 75mg | Sodium: 470mg | Fiber: 2g | Sugar: 15g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. by far my fav pancake recipe. Didn’t use a cookie cutter just poured regular shapes. They taste delicious! Used honey in place of agave, blueberries instead of raspberries and left some plain. Will try them in our waffle maker next time. Thank you!!!

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  4. 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…

  5. 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

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  7. 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?

  8. 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!

  9. 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!

5 from 3 votes (3 ratings without comment)

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