Raspberry Pancakes (Whole Wheat)

These raspberry pancakes are made using whole wheat flour for a healthy twist. They are fluffy and packed full of delicious, juicy raspberries. Simple to make, perfect for brunch or breakfast the whole family will love!

These raspberry pancakes are made using frozen chopped raspberries so the fruit is evenly distributed throughout the batter giving each pancake an intensely raspberry flavour. Thanks also to the raspberries, as well as the whole wheat flour, these pancakes are also high in fibre. The eggs and yogurt add protein so these pancakes are both nutritious and satisfying.

These raspberry pancakes are also light and fluffy, despite being made with whole wheat flour, which is more robust than refined all-purpose/plain flour. I use whole wheat flour in most of my pancake recipes and try to add ingredients that ensure the pancakes are always fluffy.

It was ricotta in blueberry pancakes, pumpkin puree in my pumpkin pancakes, and a combination of mashed banana and yogurt in banana pancakes. It is also yogurt that makes these raspberry pancakes light and fluffy.

Raspberry pancakes: ingredients and substitutions

• Raspberries: use frozen, not fresh (see details below).
• Flour: I used regular whole wheat (wholemeal) flour, but you can use white whole wheat flour instead.
• Raising agents: baking powder and bicarbonate of soda.
• Eggs.
• Milk: use any.
• Yogurt: use either natural or Greek yogurt.
• Oil: I recommend using good quality vegetable oil (I used cold-pressed rapeseed/canola oil) or another neutral tasting oil.
• Maple syrup: or honey/agave/rice syrup.
• Vanilla extract.

Can I use fresh raspberries

I do not recommend it. Fresh raspberries have a soft texture and chopping them can be messy. Also, they might disintegrate further once you incorporate them into the pancake batter. For best results I recommend using frozen.

Step-by-step recipe instructions

1.Combine wet ingredients: To a large mixing bowl add the eggs, yogurt, milk, oil, maple syrup and vanilla extract. Whisk until smooth and creamy.

2. Add dry ingredients: Whisk in the flour until thoroughly incorporated and there are no lumps. Add the baking powder and bicarbonate of soda and stir in with a whisk just to combine (do not overstir). The batter should be thick.

3. Prepare raspberries: Roughly chop the raspberries.

4. Add raspberries: Fold the raspberries into the batter just to combine (do not overstir). I recommend using a whisk to do this step.

5. Cook pancakes: Heat a pancake pan, lower the heat then mist with cooking spray (or coat with a little oil). Add generous tablespoons of the raspberry pancake batter making sure the pancakes have room to expand. Cook over a low/medium heat for about 4 minutes. If the pancakes brown too quickly lower the heat, if you do not see bubbles forming on top increase the heat a little. Turn the pancakes over, lower the heat a bit and cook for 2 minutes or so. Remove from the pan.

• TIP: Pancakes are ready to flip over when the edges begin to look done but the top of the pancake is still raw.

6. Serve: Keep ready pancakes covered so they stay warm while you make the next batch. Wipe the pan with a paper towel (soaked in a little oil, as an option) after each batch. This will remove bits of fruit or crumbs that may have remained in the pan. Yields approx. 14 pancakes.

Serving suggestions

These whole wheat raspberry pancakes are delicious with a drizzle of maple syrup and knob of butter. You can also serve them with fresh raspberries, homemade fruit compote, chocolate raspberry sauce or a dollop of flavoured yogurt for added protein.

Top tips

• Do not overstir the batter (once you’ve added the rising ingredients and raspberries).
• Cook the pancakes as soon as you’ve added the raspberries.
• You can make the batter ahead (keep refrigerated, covered, overnight) but add the frozen raspberries when you are ready to cook the pancakes.
• If using a small pan keep the pancake batter refrigerated as you make each batch to prevent too much moisture from the raspberries as they thaw seeping into the batter (especially if it’s a hot day).
• Cook the pancakes over a low heat – to give them enough time to rise and become fluffy and prevent them from browning too much. Do not overcrowd the pan.
• Pancakes are best served freshly made, hot, and these raspberry pancakes are no exception. However, if you keep them covered, they will still be fluffy and delicious the next day (once cooled keep them refrigerated). Reheat in the microwave.
• Freeze for up to 3 months.

More raspberry breakfast recipes to try next

• Raspberry White Chocolate Muffins
• Very Raspberry Oatmeal Cookies
• Raspberry Avocado Smoothie

See also these other healthy, delicious breakfast recipes.

Recipe

Keep in touch!

If you make this raspberry pancake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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