Pancakes with Raspberries and Syrup
Fluffy homemade pancakes topped with frozen raspberries and a generous drizzle of maple syrup. A classic breakfast treat that's quick and easy to make.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 10g
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Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons butter
- 1 cup frozen raspberries
- ½ cup maple syrup
Instructions
- 1
Whisk flour, baking powder, and salt in a large bowl.
- 2
In another bowl, beat milk, egg, and melted butter until smooth.
- 3
Pour wet ingredients into dry and stir until just combined.
- 4
Heat a lightly oiled griddle over medium heat.
- 5
Pour 1/4 cup batter per pancake; cook until bubbles form, then flip.
- 6
Cook until golden brown; repeat with remaining batter.
- 7
Top pancakes with frozen raspberries and drizzle with maple syrup.
Tools you’ll need
- griddle or large skillet
- mixing bowls
- whisk
- measuring cups and spoons
- spatula
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