Raspberry Almond Pancakes

Light and fluffy raspberry almond pancakes filled with fresh raspberries, topped with a vanilla maple yogurt whipped cream, and candied almonds.

Should I use fresh or frozen raspberries?

I’ve found that fresh raspberries are best for folding into the pancake batter because the frozen raspberries freeze the batter around and make them take longer to cook. On the other hand I love to defrost frozen raspberries for the topping.

How do I keep pancakes warm while making all of the batter?

Unless you have a blackstone, you probably have to cook your pancakes in batches. My favorite way to keep them warm, especially for a large group is to turn the oven super low, like 250 F and put a serving platter in there and as you cook the pancakes, just add them to the platter. If you are just making them for yourself, microwave a plate for 30 seconds to a minute and then keep it in the microwave. As you cook the pancakes, add them to the plate and keep the microwave door closed and it will retain the heat!

How to make fluffy pancakes?

There’s a few ways to make fluffy pancakes including whipping the egg whites separately to give them a fluffy soufflé like texture. BUT the easiest way to make fluffy pancakes is to add baking soda and buttermilk or in this case yogurt and milk. When the baking soda and the yogurt react they cause big bubbles in the batter and lead to light and fluffy pancakes.

What’s the best pan to use for pancakes?

I like to use a cast iron griddle or a nonstick pan. This means you don’t need to cook them in a ton of butter and also keeps a nice and soft pancake. I recently got this griddle pan from All Clad and I’m obsessed with it!

Additional Recipes to try:

• Lemon Blueberry Pancakes
• Buttermilk Waffles
• Banana Walnut Buttermilk Pancakes

Tips for making Raspberry Almond Pancakes

• Prep your toppings before you start the pancakes so that everything is ready while the pancakes are still warm!
• Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won’t have to worry about over mixing the batter.
• Use fresh raspberries and fold them into the batter, this way they won’t all burn on the pan.
• If you want to make more pancakes, simply double or triple the recipe.
• This batter is meant to be thick so don’t be tempted to add more milk.
• I like using a non stick pan, ideally a griddle pan like this one because I like my pancakes soft and not crispy. If you like a crispy pancake put some butter in the pan once it has heated up.
• Keep the heat low if using gas heat or medium low on electric, the pancake needs to essentially bake on the pan and set up before you flip it. If the heat is too high the pancake will burn and the batter will go flying when you flip the pancake.
• Wait until you can feel the heat coming off the pan to add the batter. The batter should sizzle when you add it to the pan.
• If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn’t browning you can turn the heat up a little but be careful because once the pan is hot it’s hard to cool it off. Better to go low and slow.
• Keep a warm plate in the microwave and add each cooked pancake to the plate to keep them warm while cooking the next ones.
• If you want to prep part of the pancakes in advance, you can whisk the dry ingredients together the night before and store in an airtight container and whisk the wet together and store in a container in the fridge!

Ingredients

• All Purpose Flour: I recommend King Arthur Baking All Purpose flour!
• Almond Flour: This recipe uses half almond flour and half all purpose flour. I like to use the almond flour made from whole almonds because I think it adds to the almond flavor and texture.
• Granulated Sugar: A little sugar gives the pancakes their classic flavor without overpowering them.
• Fine Sea Salt: A little fine sea salt enhances the flavors and balances out the sweetness.
• Baking Soda: Baking soda is key in buttermilk pancakes because it’s what reacts with the buttermilk to create the bubbles. Make sure your baking soda hasn’t expired.
• Baking Powder: Baking powder is classic in any pancake recipe to assist with the fluffy rise.
• Olive Oil: I chose to add a little olive oil into the batter instead of melted butter because I didn’t want to melt butter but you can also do melted butter if you prefer!
• Egg: I use standard large eggs. It’s helpful if they’re somewhat at room temperature but if not just run it under warm water in a bowl for a couple minutes and you’ll be good.
• Greek Yogurt: Make sure to use greek yogurt rather than a sweetened other style of yogurt because you need the thick consistency. As you make these more you can play around with the yogurt type but you’ll need to adjust the ratio to milk so the pancakes aren’t too thin.
• Milk: A bit of milk is mixed with the greek yogurt to thin it out.
• Vanilla and Almond Extract: Both of these are needed to give the pancakes their flavor!
• Raspberries: As mentioned in the tips, fresh raspberries are best for folding into the batter and defrosted frozen raspberries are great for the topping.

Toppings

• Maple Syrup: Dark maple syrup will give the best flavor for the pancake sauce.
• Heavy cream: Heavy cream is the base for the pancake sauce, just make sure it’s cold when you go to whip it.
• Vanilla Skyr: I like to use Vanilla skyr from Siggis for the pancake sauce but you can also use your favorite vanilla yogurt or regular yogurt with a bit of vanilla added in.
• Fine sea salt: A pinch of salt balances out the sweetness in the pancake sauce.
• Almonds: whole almonds are used to make the candied almonds for the topping.
• Dark Brown and White granulated sugar: Both of these sugars are used to make the candied almonds for the topping.

How to make Raspberry Almond Pancakes

Raspberry Compote

• The “Raspberry Compote” is actually so simple, all you need to do is let frozen raspberries defrost in a bowl while you prep everything else. Or you can defrost them briefly in the microwave, you just don’t want them to actually start cooking.

Candied Almonds

• Here is my recipe for candied almonds! Just let them cool off and then chop them up finely to sprinkle over the pancakes.

Vanilla Maple Yogurt Sweet Cream Pancake Sauce

• In a medium bowl add in the cold heavy cream, maple syrup, and a pinch of salt, whip until it thickens but it should still be fluid, not stiff peaks.
• Spoon in the vanilla skyr or yogurt and whisk to combine. Store in the fridge until ready to use.

Batter

• In a medium mixing bowl, add in the almond flour, regular flour, baking soda, baking powder, sugar and salt.
• In a separate bowl add in the yogurt, milk, egg, vanilla, almond extract, and olive oil. Use a fork or whisk and whisk to combine.
• Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
• Pour the whisked wet ingredients into the dry and use the fork or whisk to mix until just combined.
• Rinse and add in the fresh raspberries. Use a flat rubber spatula to fold the raspberries into the batter.

Cook the Pancakes

• If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.
• Use a ladle or measuring cup to scoop about a quarter of the pancake batter onto the pan. If it’s too tall, use the back of the ladle to lightly swirl it out on the pan, but keep it thick!
• The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown – almost a deep golden.
• Once it’s ready to flip, quickly and confidently slide the spatula under the pancake, just to the right of center if you’re right handed (opposite if you’re a lefty) and flip.
• If any of the batter flys a little outside the edge of the pancake just nudge it back under.
• Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
• Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.
• If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn’t browning you can turn the heat up a little but be careful because once the pan is hot it’s hard to cool it off. Better to go low and slow.

Serve

• Top the pancakes with a generous pour of the pancake sauce, the defrosted raspberries, a sprinkle of candied chopped almonds, and a dusting of powdered sugar!

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.