Homemade Pancakes with Raspberry Sauce

Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
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Homemade Pancakes with Raspberry Sauce from thenovicechefblog.com

Mother’s Day is coming (in case you missed the memo – it’s Sunday, so plan accordingly kiddos).

And as we have all learned from all the Hallmark commercials, there is no better way to start celebrating your Mama than with breakfast in bed.

And when I say breakfast, I obviously mean pancakes.

Homemade Pancakes with Raspberry Sauce from thenovicechefblog.com

Luckily for me, my Mom is just as big a fan of pancakes as I am.

We both mark off the days until the Pumpkin Pancakes start showing back up at Mimi’s Cafe in October.

Scientists should do some research on the “pancake gene” and find out if it truly is genetic.

I made these pancakes with buttermilk and doubled up on the raspberries.

Throw in a pinch of cinnamon and they are pure heaven on a plate.

To style them up from the traditional short stack, I made them mini and stacked them!

I think they turned out really fun and are great to help keep the kids entertained while “helping” make them for Mom.

Homemade Pancakes with Raspberry Sauce from thenovicechefblog.com

I hope all you Mamas out here have a wonderful Mother’s Day!

I know I expect my 4 legged children to treat me extra special on Sunday. ;-)

Stacks of Homemade Pancakes with Raspberry Sauce on a white platter with forks.
5 from 2 votes
Print Pin Recipe
Yield: 32 mini pancakes

Homemade Pancakes with Raspberry Sauce

Our light and fluffy homemade pancakes are served mini-style and drenched in a warm and sweet fresh raspberry sauce. Makes approximately 30 mini pancakes or 15 regular-sized pancakes.  
Prep Time20 minutes
Cook Time3 minutes
Total Time23 minutes



  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries

Raspberry Sauce


  • Preheat oven to 200°F.
  • In a medium bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk together egg and sugar. Whisk in buttermilk, oil, and vanilla extract. Add dry ingredients to wet ingredients and stir until just mixed. Gently fold in raspberries.
  • Heat a non-stick skillet to medium heat. Using a small scoop, pour batter on skillet in small rounds. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.
  • Place mini pancakes on an oven-safe dish and place in oven to keep warm. Continue until you have used all pancake batter.
  • Raspberry Sauce: Combine all ingredients in a medium saucepan over medium-high heat.
  • Bring to a simmer and cook for 8-10 minutes, occasionally stirring, until liquid reduces and a sauce is formed.
  • Remove from heat and serve immediately over stacks of mini raspberry pancakes.


Serving: 1 pancake, Calories: 55kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Cholesterol: 7mg, Sodium: 54mg, Potassium: 35mg, Fiber: 1g, Sugar: 6g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 0.3mg


Post may contain affiliate links. Read my disclosure policy.

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For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.