Raspberry Swirl Pancakes are just what they sound like – a new twist, on an old dish. Here’s a way to change up your raspberry pancake presentation, and get a little creative at the same time! (But don’t worry, your pancakes will be as delicious as they always are!)
Raspberry pancakes are one of those easy recipes you should just know. I mean, let’s be real – pancakes are basically a human right, and having at least a few variations ready to pull out of your back pocket is the type of necessary preparedness that us brunch lovers must strive for.
And well, this Raspberry Swirl Pancakes recipe is a simple twist on pancakes with raspberry compote (or raspberry jam, yum yum!), where the compote becomes a part of the pancake by way of a beautiful and simple little design.
Do Raspberry Swirl Pancakes taste different to regular raspberry pancakes?
In a word, no. Or rather, not really. While there is the minute difference that the raspberry compote is swirled into the pancakes rather than poured on top, the flavour is more or less the same (depending on how much raspberry compote you use). The purpose of this recipe is just presenting your pancakes in a fun different way.
Of course, you don’t have to go with a simple swirl like I did. You can decorate your pancakes any way you desire. Though I will give you a small word of caution – if you’re not super confident, opt for a much simpler design.
You see…unlike when you’re working on, say, a Blueberry Swirl Cheesecake, the design on your pancake will get smushed when you flip the pancake.
That’s the technical term for it, yes.
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If you’re someone that loves perfectly even pancakes every time, this Silver Dollar Pancake Pan will be tremendously useful!
Okay, bestie…that’s it. I decided to keep this Raspberry Swirl Pancakes post short and sweet (kinda like me!). If you try it, please do let me know what you think with a comment below! Don’t forget to follow me on Facebook, Pinterest, Instagram and Twitter. Or just sign up to be a part of my mailing list.
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Raspberry Swirl Pancakes are a twist on an old school dish. Easy recipe and technique to follow for some delicious results!
For the pancakes:
- 1 cup Cake Flour (All-Purpose Flour works just fine but will result in something ever-so-slightly less fluffy)
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup White Sugar
- Salt, a pinch
- 1 Large Eggs
- 1 Cup Buttermilk
- 2 tbsp Unsalted Butter, melted
- 1 tsp Pure Vanilla Extract
- Butter, for cooking
For the raspberry compote:
- ½ cup raspberries
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
In a small pot, combine 3tbsp water, 1tbsp sugar, and raspberries. Bring the mixture to a slow simmer, occasionally stirring to help breakdown the berries and reduce the mixture. Add 1tbsp balsamic vinegar. Stir, and let the compote cook till desired consistency is achieved.
Raspberry Swirl Pancakes
- Sift together flour, sugar, salt, baking powder, and baking soda in a large bowl.
- Beat eggs with buttermilk and melted butter separately.
- Barely combine wet and dry ingredients to form a lumpy batter.
- Melt butter over medium heat.
- Ladle 1/3 cup of batter on to the pan, and using a toothpick dipped in raspberry compote, swirl a pattern into the batter as it cooks.
- Flip pancakes when bubbles appear on the surface and edges begin to brown – about 2-3 minutes per side. You can pattern both sides if you like.
Optional: I like to let my batter sit for 10-15 minutes.
Note: You can use All-Purpose flour too.
Pro Tip: Don’t go for a swirl design that’s too intricate. The nature of the pancake flip means you may lose some of your design…unless you’re VERY careful.
- Category: Breakfast & Brunch
- Method: Cooking
- Cuisine: American
Keywords: Raspberry Swirl Pancakes, Raspberry Pancakes