Raspberry Pancakes

Hey folks!

Hope you’ve had a great weekend.

Weekends are almost synonymous with brunch in my mind. Late rises mean we always miss the opportunity to have breakfast at a normal hour of day. Not that I’m complaining, a hot 11am brunch always hits the spot. This week I’m sharing with you all a recipe for American style pancakes… Light, fluffy, bursting with tangy raspberries and drenched in sweet maple syrup. They are seriously easy to do and did I mention they’re, ohh, so good?!!

Quite looking forward to next week, well, I’ve decided to book up the last of my annual leave, meaning I’ve got a one day week!! It’s Monday and then it’s basically over. What a perfect week! And, I’ve got pretty much zero planned so uh, lie ins, netflix and onesie pretty much sum up what I’ll be up to. And I absolutely, CAN NOT wait. It’s been a bit manic lately at work so I could really use the down time. I also went food shopping today and have a fridge full of goodies to play around with so hopefully I’ll have a chance to develop some more exciting recipes to share with you for the upcoming weeks!

Raspberry Pancakes With Butter and Maple Syrup


  • 150g plain flour
  • 150ml whole milk
  • 1 heaped teaspoon baking powder
  • 2.5 tablespoons caster sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted, unsalted butter and extra for cooking and serving
  • 100g raspberries
  • Maple syrup


  1. Sift flour, baking powder, sugar and salt. Mix well in a large bowl.
  2. Mix milk, egg, butter and vanilla extract in a jug.
  3. Pour liquids into the dry mix slowly and whisk thoroughly, ensuring there are no lumps in the batter.
  4. Leave to stand for 5 mins.
  5. Add the raspberries and carefully mix them through the batter until evenly distributed.
  6. Heat a non-stick pan on medium heat and add a little butter, add a ladle full of batter to the frying pan.
  7. When small bubbles start forming on the surface of the pancake, it’s time to flip!
  8. Cook for another minute and a half on the other side.
  9. Repeat with remaining batter. (You’ll want to wipe away any residue butter each time…)
  10. Serve in a nice tall pile topped with a square of butter and plenty of maple syrup!


– Kay

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