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Raspberry Pancakes

Raspberries are a delicious addition to any boxed pancake mix!

Ingredients

  • Boxed pancake mix; I prefer the Aunt Jemima mix that requires egg & milk
  • Frozen raspberries
  • Cinnamon
  • Vanilla

Instructions

  1. Prepare your pancake mix per the package directions.
  2. Once mixed, add a handful of the bits of raspberries at the bottom of the bag or else crumble up the whole raspberries. Add as many as you like to the mix!
  3. Add a dash of cinnamon and a small splash of vanilla. Stir pancake batter until ingredients are just mixed in.
  4. Prepare pancakes on griddle or in frying pan per package directions. I use a 1/4 cup measuring cup to pour the batter onto the griddle.
  5. If making a large batch, turn oven on low heat (200°F). Arrange first batch in one layer on a large platter - do not stack pancakes as this will make them soggy. Keep in oven and add batches as necessary.
  6. Serve the warm pancakes with butter, maple syrup and a light sprinkle of icing sugar! Top with fresh raspberries for some extra fruit.

Recipe Notes

There are a few tricks to perfect pancakes:
Do not over-mix the batter. Lumps are perfectly normal. You want the batter to just be blended together.
Your pancakes are ready to flip when the top is all bubbly and the sides are lightly browned. It's best not to check constantly - use this trick to know right away when to flip them.
Do not squish your pancakes on the griddle - this will make for hard pancakes.
Patience is a virtue - one that is really required for perfect pancakes!