Raspberry almond pancakes are a light and delicious made-from-scratch breakfast idea for the whole family! 

Fresh raspberries and a splash (or more!) of almond extract make these homemade pancakes the perfect breakfast! If you are looking for a breakfast recipe idea to shake up boring old pancakes, this easy made-from-scratch pancake batter is easy to make and freezes well for a delicious grab-and-go breakfast anytime! No actual almonds are used in the recipe but they make a great topping for a fruity and nutty breakfast treat! This is a delicious breakfast idea for kids too!

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Fruity and Nutty Breakfast the Whole Family will Love (No almonds needed!)

No almonds were harmed in the making of this recipe 😉 

Almond milk and almond extract add to the flavor of these fresh, homemade pancakes. 

If you want, you can chop up almonds and add them to the batter at the same time you are adding the raspberries. You can also top your pancake with crunchy almonds over rich maple syrup for the most delectable breakfast!

The homemade batter is similar to the one I use for Hot Chocolate Pancakes. It uses simple ingredients you probably already have in your kitchen!

Do I need fresh raspberries for Raspberry Pancakes?

It is always such a treat when I find fresh, organic raspberries because this is the first recipe I think of when I see them in the store! I wash them and use them right in the batter as well as on top of the finished pancake. However, I have also used frozen raspberries when I did not have fresh ones on hand and the recipe was just as tasty!

If you buy fresh raspberries and find that they go bad too fast, freeze them! I wash my fresh berries and lay them out on parchment paper on a baking tray. I throw the tray in the freezer and once the berries are frozen, I toss them in a plastic bag. These fresh-to-frozen berries are perfect in recipes or as a delicious frozen fruit treat! .. It also saves money so you don’t have to throw out fresh produce!

Raspberry Almond Pancakes Ingredients

1 1/2 cup Flour
1 tablespoon Baking Powder
1 cup Sugar (I use coconut sugar but white/cane sugar can be used)
1 Egg
1 1/2 cup Milk ( I use almond milk but any milk would work)
2 teaspoons Almond Extract (more or less to taste, this is what gives the pancakes their yummy almond flavor!)
1 Tablespoon Melted Butter
1 cup fresh or frozen raspberries (will be added last)

How to make Raspberry Almond Pancakes

1. Preheat skillet or griddle to medium heat
2. In a medium mixing bowl, add dry ingredients and mix to combine.
3. In a separate bowl, mix wet ingredients together.
4. Add wet ingredients to the dry ingredient bowl and mix to combine using a whisk or spoon.
5. Next, add raspberries to the batter and stir gently to incorporate.
6. Pour about 1/3 cup batter into preheated pan or griddle. Heat until batter begins to bubble then flip to cook on the other side.
7. Remove from heat when the batter is no longer liquid or until golden brown. Cooking times will vary based on heat and desired toastiness 😉
8. Plate and serve!

Can I Freeze the Leftover Pancakes?

This makes about 8 pancakes depending on how big you make them. I often double the batch and freeze the leftovers for another day. The kids love to grab a pancake and heat it up – or sometimes they even eat them frozen!

I freeze them in a plastic bag with parchment paper between each pancake (for easy separation). I freeze them for up to a month if they are sealed well.

Happy Mom Tip: Cook once, eat twice!

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Raspberry Almond Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 1 1/2 cup Flour
• 1 tablespoon Baking Powder
• 1 cup Sugar (I use coconut sugar but white/cane sugar can be used)
• 1 Egg
• 1 1/2 cup Milk ( I use almond milk but any milk would work)
• 2 teaspoons Almond Extract (more or less to taste, this is what gives the pancakes their yummy almond flavor!)
• 1 Tablespoon Melted Butter
• 1 cup fresh or frozen raspberries (will be added last)

Instructions

1. Preheat skillet or griddle to medium heat
2. In a medium mixing bowl, add dry ingredients and mix to combine.
3. In a separate bowl, mix wet ingredients together.
4. Add wet ingredients to the dry ingredient bowl and mix to combine using a whisk or spoon.
5. Next, add raspberries to the batter and stir gently to incorporate.
6. Pour about 1/3 cup batter into preheated pan or griddle. Heat until batter begins to bubble then flip to cook on the other side.
7. Remove from heat when the batter is no longer liquid or until golden brown. Cooking times will vary based on heat and desired toastiness 😉
8. Plate and serve!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Big Tree Farms Organic Brown Coconut Sugar, Vegan, Gluten Free, Paleo, Certified Kosher, Cane Sugar Alternative, Substitute for Baking, Non GMO, Low Glycemic, Unrefined, Fair Trade,1 Pound

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 226mgCarbohydrates: 49gFiber: 2gSugar: 29gProtein: 5g

Nutrition calculations are a general reference only and will not be exact.

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