Easy Raspberry Pancakes


For an easy and speedy weekend brunch, these simple raspberry pancakes are just the ticket!

raspberry pancakes
15 pancakes
  • 200g self-raising flour
  • 2 tbsp Tate and Lyle Golden Caster sugar, plus extra for serving
  • 2 large eggs
  • 200ml milk
  • 30g butter, melted
  • 150g raspberries
  • ½ tsp vanilla extract (optional)
  • 1 ½ tsp baking powder
  • 2 tbsp rapeseed oil
  1. Start by combining the dry ingredients, including the flour, sugar, and baking powder into a large mixing bowl.
  2. Whisk the wet ingredients in a separate bowl, combining the egg, milk, vanilla extract, and melted butter. Slowly pour the wet into the dry whilst whisking until a roughly smooth consistency is achieved.
  3. Cut half the raspberries into quarters and add on top of the pancake batter when spooned into the pan. Save half the raspberries for the topping.
  4. Lightly brush a non-stick pan with rapeseed oil. Using a large spoon (approx 2 tbsp), add the pancake batter into the pan, around 3 pancakes at a time, on medium heat. When the bottom starts to turn golden brown, flip the pancakes and cook for a further few minutes.
  5. Serve with the remaining raspberries and a sprinkling of extra sugar.