Raspberry Banana Pancakes

Raspberry Banana Pancakes


(3 votes) 5 3

I love homemade pancakes, especially with yummy fruit!

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  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 1/2 Tbs. sugar
  • 2 lg. eggs, beaten lightly
  • 3 C. milk
  • 4 Tbs. unsalted butter, melted, plus butter to cook the pancakes with
  • 2 pts. raspberries, halved
  • 4 bananas, sliced

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Whisk all dry ingredients together (flour, sugar, baking soda, baking powder, and salt) until mixed. Melt 4 Tbs. butter and add to dry mixture. Add eggs and milk to mixture and mix well for 10 minutes or until it reaches the right consistency. It might seem liquidy and clumpy at first but it will thicken and smooth out, the more you mix it.

Prepare griddle or frying pan by turning on medium to high heat and melting some butter. Ladle out spoonfuls of batter to desired pancake size. Let cook for 30 seconds and add toppings (bananas and raspberries). Let cook for a few more seconds and then flip the pancake. Remove when pancake is cooked through. Repeat process until all the batter is used up.

Recipe adapted from Smitten Kitchen's recipe for blueberry pancakes: http://smittenkitchen.com/2008/07/blueberry-pancakes-pancake-101/ 

Reviews (2)

  • Mix the dry ingredients and store in tupperware. To make a small batch of pancakes, mix a portion of the dry ingredients with some milk. It will take practice to get the consistency right. For thinner pancakes, use more milk. For thicher ones, use less milk. By the way, I don't put eggs in my pancakes (therefore, no cholesterol)

    Flag as inappropriate gonefishing  |  September 26, 2008

  • Yuuuummm. I live alone and am wondering if I cut recipe in half will it still be too much for just me. I have not turned on my refrigerator/freezer for months to save electricity/money, so I can not freeze or save leftovers.

    Flag as inappropriate Sheryll  |  September 26, 2008

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