Go Back
–+ servings
Pancakes with Raspberry Sauce
Print

Pancakes with Raspberry Sauce

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Small Saucepan
  • Large skillet

Ingredients

Raspberry Sauce Ingredients:

  • 1 cup of frozen or fresh raspberries
  • ¼ cup sugar or more to taste, depending on the sweetness of the berries
  • 1 tsp lemon zest
  • 2 tbsp water

Pancakes:

  • 1 cup of flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp white sugar
  • 1 cup of milk
  • 1 egg
  • 2 tbsp vegetable oil
  • ½ tsp vanilla
  • 1 tbsp butter for cooking

Instructions

  • Make the raspberry sauce by combining the raspberries, sugar, lemon zest, and water in a small saucepan over medium heat.
  • Cook until raspberries have melted down and the sauce thickens.
  • Make the pancakes by combining the flour, baking powder, salt, and sugar, and mixing thoroughly.
  • Whisk the milk, egg, oil, and vanilla together in a separate bowl, then slowly combine with the dry ingredients, mixing thoroughly (there should be some lumps).
  • Cook the pancakes by heating the butter in a skillet or griddle over medium heat.
  • Once hot, add ¼ cup of pancake batter to the pan and cook for a few minutes.
  • Once you see bubbles forming on top of the pancakes, flip them over and cook for 1-2 minutes until done.
  • Serve with fresh raspberry sauce and/or hot maple syrup. Enjoy!