Home
Recipes
Fluffy pink raspberry pancakes

Stack of pink pancakes topped with maple syrup, raspberry sauce and marshmallows

Fluffy pink raspberry pancakes

Name: Fluffy pink raspberry pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 160g self-raising flour; 2 tsp baking powder; 2 tbsp caster sugar; 125g raspberries (use frozen when not in season); 2 eggs; 25g butter melted, plus a little extra for frying; 125ml dairy or plant milk; pink or red food colouring (optional); melted white chocolate; fresh raspberries or raspberry sauce; mini marshmallows; maple syrup

Anna Glover

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Treat your loved ones to a stack of our heart-shaped fluffy raspberry pancakes this Valentine's Day. Top them with fresh raspberries and your favourite sauces

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

American blueberry pancakes

A star rating of 4.7 out of 5.530 ratings

American-style pancakes with vanilla berry compote

A star rating of 3.8 out of 5.12 ratings

Apricot pancakes with honey butter

A star rating of 4.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

160g self-raising flour
2 tsp baking powder
2 tbsp caster sugar
125g raspberries

(use frozen when not in season)
2 eggs
25g butter

melted, plus a little extra for frying
125ml dairy or plant milk
pink or red food colouring

(optional)

To serve

melted white chocolate
fresh raspberries or raspberry sauce
mini marshmallows
maple syrup

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal338
fat13g
saturates7g
carbs44g
sugars13g
fibre3g
protein9g
salt1.28g

Method

step 1

Tip the flour, baking powder, sugar, raspberries, eggs, butter and milk into a blender and whizz to a smooth batter. If you want your pancakes to have a vibrant pink colour, you can add a little pink or red food colouring. The batter can be made up to a day ahead and kept chilled until needed.
step 2

Melt a knob of butter in a frying pan over a medium heat. Spoon 2 generous blobs of batter into the pan, so they are touching. Use the spoon to drag the batter into a point at the bottom, creating a heart shape. You can use a heart-shaped metal cookie cutter or a squeezy bottle for a neater shape, if you like. Cook the pancakes for 2-3 mins, until cooked on the underside, then flip them over and cook for another couple of mins. Transfer to a baking tray and keep warm in a low oven. Clean the pan with a little kitchen paper between each new batch of pancakes, melt some more butter and continue cooking until the batter has been used up.
step 3

Serve a stack of pancakes with any toppings you like, we’ve used melted white chocolate, raspberry sauce, mini marshmallows and maple syrup.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now