These fluffy small batch raspberry pancakes are the perfect way to treat yourself to a cozy breakfast without any waste. With just a few pantry staples and a handful of juicy raspberries, you’ll have a short stack of light, golden pancakes that are bursting with flavor. Whether you’re using fresh or frozen berries, this recipe is scaled just for one — easy to mix, quick to cook, and even easier to love.
Looking for more yummy breakfast recipes, then try my classic french toast or these short stack buttermilk pancakes.
Why I Love This Recipe
- Single serving: Makes just the right amount for one — no leftovers!
- Quick and easy: Ready in about 15 minutes, from bowl to plate.
- Fresh berry flavor: Tart raspberries give each bite a pop of juicy brightness.
- Beginner-friendly: No mixer needed, just a whisk, a bowl, and a skillet.
Ingredients
Tips for Success
- Use fresh or frozen raspberries: No need to thaw frozen ones first, just toss them in frozen.
- Add-ins: A few white chocolate chips can take these up a notch.
Raspberry Pancakes FAQs
- Can I use frozen raspberries instead of fresh? You may, but please note that they may take slightly longer to cook, and if the berries defrost before cooking the batter, or adding to the batter, the pancakes may have streaks of pink/red in them.
- Can I use a different berry in place of the raspberries? Of course! Just cut up the other fresh berries if need be, such as large blackberries or strawberries.
Step-by-Step Recipe Photos
Below you’ll find step-by-step photos that match the instructions in the Raspberry Pancakes recipe card. Each photo is numbered to guide you through the process or just want to see how things should look, this section is for you!
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Raspberry Pancakes for One
Ingredients
- 1 cups all-purpose Flour
- 1 tablespoons granulated sugar
- 1 tablespoons baking powder
- 2 tablespoons vegetable oil
- 1 cups whole milk
- ¼ teaspoon vanilla extract
- 3 ounces fresh raspberries plus more for topping
Instructions
- Whisk together the flour, sugar, and baking powder in your large bowl.
- Make a well in the middle of the dry ingredients and add the vegetable oil, milk, and vanilla. Stir until well combined and no dry spots.
- Gently fold in the raspberries.
- Gently mix the batter.
- Heat your pan to medium-low heat and add your cooking spray, or butter and melt the butter then add about ⅓ cup of the batter to your pan and cook for about 1-3 minutes, or until the top starts to bubble and the bottom is golden.
- Flip the pancake and cook for another 1-3 minutes, or until the other side is golden.
- Repeat steps 5 & 6 until you run out of batter.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
How to Store Leftovers
If you somehow don’t eat them all:
- Store in the fridge, or freezer, in an airtight, or freezer safe, container. Store in the fridge for up to 2 days, or freezer for longer.
- Reheat in a toaster or microwave for best results.
- These also freeze well: wrap in parchment and store in a freezer bag for up to 1 month.