Raspberry Pancakes Recipe

Name: Raspberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None For the Topping; 1/2 cup sugar; 2 tbsp raspberry jam; None None For the Pacakes; 1 3/4 cup all-purpose flour; 1/2 tsp baking soda; 1 tsp cream of tartar; 1 tbsp sugar; 1 None medium egg; 1 1/4 cups milk; 2/3 cup fresh raspberries; None None Lemon sorbet, to serve

Servings: persons

None None For the Topping
1/2 cup sugar
2 tbsp raspberry jam
None None For the Pacakes
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1 tsp cream of tartar
1 tbsp sugar
1 None medium egg
1 1/4 cups milk
2/3 cup fresh raspberries
None None Lemon sorbet, to serve

1
To make the topping: Place the sugar and 1/2 cup cold water in a heavy-based pan; heat slowly. As the sugar dissolves, brush down the inside of the pan using a pastry brush dipped in cold water to prevent the sugar crystallizing.
2
When the sugar has completely dissolved, bring to a boil, without stirring. Boil for 2 mins until the syrup is clear. Remove pan from heat; cool slightly. Warm jam with 1 tbsp water; sieve. Stir into syrup.
3
To make the pancakes: Sift flour, soda, cream of tartar, a pinch of salt, and sugar into a bowl. Make a well; add egg. Beat egg with a whisk or wooden spoon, gradually drawing in flour from sides and adding milk. Beat until smooth. Grease a flat griddle pan or skillet; heat until hot but not smoking. Drop 4 separate tablespoonfuls of batter on to pan, allowing space to spread. Cook for 1 min until bubbles appear and batter is set. Flip; cook for 1 min. Remove; keep warm. Cook remaining batter to make 16 pancakes.
4
Place a stack of 4 pancakes on each serving plate. Top with raspberries and a scoop of lemon sorbet. Pour over the raspberry syrup sauce; serve immediately.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: None None For the Topping, 1/2 cup sugar, 2 tbsp raspberry jam, None None For the Pacakes, and more.

Yes, Raspberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions