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Top down view of 5 raspberry pancakes with fresh raspberries on top of yellow plate.
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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!
Course Breakfast, Brunch
Cuisine vegetarian
Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 14 pancakes
Calories 72kcal
Author Monika Dabrowski

Equipment

  • Pancake pan
  • Mixing bowl and whisk

Ingredients

  • 1½ cups frozen raspberries
  • 1 cup whole wheat/wholemeal flour
  • 1 teaspoon baking powder
  • ⅓ teaspoon bicarbonate of soda
  • 2 large eggs
  • ⅔ cup yogurt
  • ⅓ cup milk
  • 2 tablespoons oil neutral tasting
  • 1½ tablespoons maple syrup
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Combine wet ingredients: To a large mixing bowl add the eggs, yogurt, milk, oil, maple syrup and vanilla extract. Whisk until smooth and creamy.
  • 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.
  • Prepare raspberries: Roughly chop the frozen raspberries.
  • Add raspberries: Fold the raspberries into the batter just to combine (do not overstir). I recommend using a whisk to do this step.
  • 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.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1pancake | Calories: 72kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 46mg | Potassium: 120mg | Fiber: 2g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg