Fluffy Raspberry Pancakes

Nothing beats the smell of fresh pancakes cooking on a weekend morning, and these fluffy raspberry pancakes take breakfast to a whole new level! I’ve been perfecting this recipe for years, and I can tell you that the secret to getting incredibly light, airy pancakes lies in the technique just as much as the ingredients. These aren’t your ordinary flat pancakes – they puff up beautifully and have the most amazing tender texture that practically melts in your mouth.

The addition of fresh raspberries and that gorgeous pink frosting makes them look like something from a fancy brunch cafe, but they’re surprisingly easy to make at home.

About These Raspberry Pancakes

These pancakes are all about creating layers of fluffy goodness that stack up into an impressive breakfast tower. What makes them special is the combination of self-raising flour and the right mixing technique that creates those perfect air bubbles for maximum fluffiness. I love how versatile this recipe is – you can serve them simply with butter and syrup, or go all out with the pink frosting and fruit toppings like I do here.

The pancakes themselves aren’t overly sweet, which makes them the ideal canvas for whatever toppings you choose. They’re substantial enough to keep you satisfied but still feel light and indulgent.

Ingredients You Need To Make These Pancakes

For the pancakes:

• 200g self-raising flour
• 25g sugar
• 2 tsp golden syrup
• 1 egg, beaten
• 250ml milk

To stack and serve:

• 400g vanilla frosting
• 1 drop red food coloring
• A handful of fresh raspberries and pomegranate seeds
• A drizzle of raspberry syrup
• A small amount of heart sprinkles or freeze-dried raspberry pieces
• A small amount of icing sugar for dusting

How To Make Fluffy Raspberry Pancakes

1. In a large mixing jug, combine the self-raising flour, sugar, and golden syrup. Make a well in the center of the dry ingredients.
2. Add the beaten egg to the flour mixture, then gradually pour in the milk while whisking constantly. This gradual addition prevents lumps from forming and creates a smooth, lump-free batter.
3. Continue whisking until you have a completely smooth batter with no flour streaks. Don’t overmix though – just until everything is combined.
4. Heat a non-stick frying pan over high heat. Add a tiny amount of butter and let it heat until it starts smoking slightly.
5. Using a large spoon or ladle, pour enough batter into the pan to create pancakes about 9cm across. Leave about 1cm space between each pancake to prevent them from running together.
6. Depending on your pan size, you should be able to cook 3-4 pancakes at once. Let them cook until the entire top surface is covered with bubbles and the edges look set.
7. Carefully flip each pancake using a spatula and cook the other side for about 1 minute until golden brown underneath.
8. Remove the finished pancakes from the pan and place them on a wire rack to cool. Repeat this process until you’ve used all the batter – you should end up with about 18 pancakes total.
9. While the pancakes cool completely, prepare your frosting by adding one drop of red food coloring to the vanilla frosting. Mix thoroughly until you achieve an even light pink color.
10. To assemble your stacks, start with one pancake as the base. Pipe a ring of pink frosting around the edge, then place another pancake on top.
11. Continue layering pancakes and frosting until you have stacks that are six pancakes high. Repeat to make three separate stacks.
12. Top each stack with fresh raspberries and pomegranate seeds, drizzle with raspberry syrup, and finish with a sprinkle of heart decorations and a light dusting of icing sugar.

Make-Ahead Ideas

You can make these pancakes up to 2 days ahead and store them in the refrigerator between sheets of parchment paper. The batter can also be made the night before and kept covered in the fridge – just give it a gentle stir before cooking. For busy mornings, I sometimes make a double batch and freeze half the cooked pancakes for later.

Storage Suggestions

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months by placing parchment paper between each pancake and wrapping the stack tightly in plastic wrap. The assembled stacks with frosting should be eaten the same day for the best texture.

Reheating Tips

To reheat refrigerated pancakes, pop them in the toaster on a low setting or warm them gently in a 300°F oven for 5 minutes. If they’re frozen, let them thaw first or use the defrost setting on your microwave for 30 seconds before reheating. Avoid microwaving for too long as this can make them tough.

Variations

Try adding fresh blueberries or chopped strawberries to the batter for different fruit flavors. You can also swap the golden syrup for honey or maple syrup. For chocolate lovers, add 2 tablespoons of cocoa powder to the flour mixture. The frosting can be flavored with lemon zest, vanilla extract, or even a tablespoon of jam for extra fruit flavor.

Some Tips

• Don’t overmix the batter – lumps are better than tough pancakes
• Make sure your pan is properly heated before adding the batter
• Use a non-stick pan or well-seasoned cast iron for the best results
• Let the pancakes cool completely before stacking to prevent the frosting from melting
• Fresh raspberries work better than frozen ones which can make the pancakes soggy
• Sift your flour if you want extra light and fluffy results
• Keep cooked pancakes warm in a 200°F oven if serving immediately

Frequently Asked Questions

Can I make these pancakes without the frosting and fancy toppings?
Absolutely! These pancakes are delicious on their own with just butter and maple syrup. The recipe creates beautifully fluffy pancakes that don’t need any elaborate decorations to taste amazing. You can keep it simple and still have an incredible breakfast.

Why aren’t my pancakes fluffy enough?
The most common reason is overmixing the batter, which develops the gluten and makes dense pancakes. Also, make sure your self-raising flour is fresh – old flour loses its leavening power. Finally, don’t press down on the pancakes while they’re cooking, as this squashes out all the air bubbles.

Can I substitute regular flour for self-raising flour?
Yes, you can make your own self-raising flour by adding 2 teaspoons of baking powder to 200g of plain flour. Sift them together well before using. This substitution works just as well as store-bought self-raising flour for creating those fluffy results you want.

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