Add a fiber-packed healthy twist to a breakfast favorite with a recipe for Raspberry Oatmeal Pancakes starring smashed fresh or frozen raspberries folded into every light and fluffy bite.

A tall stack of Raspberry Oatmeal Pancakes topped with maple syrup and fresh raspberries

When it comes to breakfast carbs, doughnuts and pancakes take the top two spots on my list. While it’s hard to deny the allure of a warm, soft glazed doughnut, if I want to semi-indulge with a side of healthy benefits, it’s Raspberry Oatmeal Pancakes for the morning win!

Tips and Tricks for Fluffy Oatmeal Pancakes

Oats offer up all the good stuff, from fiber to vitamins to antioxidants. For all their goodness on the nutrition front, they’re a dense whole grain, which is not exactly the texture we’re aiming for when it comes to flipping flapjacks.

I’ve perfected a balance of oats, flour, and leaveners that yields light and fluffy pancakes packed with whole grains and fresh fruit. Smashing the raspberries and folding them into the batter sprinkles that juicy fruit flavor into every bite.

A top-down view of three bowls containing wet and dry ingredients and mashed berries

Can You Refrigerate Pancake Batter Overnight?

While it’s technically possible to refrigerate pancake batter overnight (as in, it will not spoil), your results the next morning may be less than stellar on the fluffy front. Why is that? The leavener (in our case, baking powder) goes to work as soon as the batter is mixed, creating air bubbles that lead to a beautiful rise. The longer those bubbles sit, the more deflated they become.

Long story short? If you’re in a pinch, yes you can refrigerate pancake batter overnight, but don’t expect the same airy, sky-high stack the next morning! If you’re looking for a pancake-like batter that stands the test of time, check out my recipe for Strawberry Cream Cheese Crepês, which is a batter that absolutely can be made ahead of time.

Mashed berries being stirred into batter with a spatula

How Do You Add Fruit to Pancake Mix?

There are two options for incorporating fresh or frozen fruit into pancake mix: Stir it into the batter or add the fruit atop the pancakes while they’re cooking (and just prior to flipping).

It’s important to note that if you’re using frozen fruit, it should be defrosted and drained prior to adding it to the batter, as any excess liquid or water can cause the batter to become too runny.

A tall stack of Raspberry Oatmeal Pancakes topped with fresh raspberries and drizzled with maple syrup

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Raspberry Oatmeal Pancakes

Add a fiber-packed healthy twist to a breakfast favorite with a recipe for Raspberry Oatmeal Pancakes starring smashed fresh or frozen raspberries folded into every light and fluffy bite.
4.85 from 13 votes
A tall stack of Raspberry Oatmeal Pancakes topped with maple syrup and fresh raspberries
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings


  • 1 1/2 cups all-purpose flour
  • 3/4 cup old fashioned oats, uncooked
  • 2 1/2 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups whole or non-fat milk
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 cup raspberries, smashed
  • Maple syrup, for serving


  • In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
  • In a separate medium bowl, whisk together the milk, egg and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberries. (Do you overmix the batter.)
  • Place a nonstick pan or griddle over medium-low heat. Grease it with oil (optional). Drop about ¼ cup of the batter onto the hot pan, spacing the pancakes at least 2 inches apart. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Calories: 354kcal, Carbohydrates: 58g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 204mg, Potassium: 561mg, Fiber: 4g, Sugar: 9g, Vitamin A: 420IU, Vitamin C: 7.8mg, Calcium: 249mg, Iron: 3.4mg

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  1. Raspberries are my favorite so I was so happy to find this recipe. I used whole wheat flour I have instead of white flour and added more milk so it wouldn’t be too dry. The pancakes were delicious and hearty!

  2. 5 stars
    This is my all time favourite pancake recipe! I’ve made over 10 times now. Thanks so much.

  3. 5 stars
    I actually used krusteaz pancake mix and a packet of brown sugar maple oatmeal for the base with the raspberries. It was delicious!

    1. 3 stars
      Omg so disappointing after reading the other reviews.
      They were OK but really nothing special and the oats don’t work.
      The only thing that saved them was the fact my raspberries from the garden are so delicious

      1. That works, Hildah! However, if you use frozen berries, it’s better to scatter them atop the pancakes as they are cooking.

  4. 5 stars
    All 3 of my little ladies 6, 4 1/2 and 3yrs old loved making and eating this! They asked me to save it so we can make it again. I don’t eat pancakes but I had a try as I cut there stacks up and damnnnn even I liked it

  5. 5 stars
    Excellent recipe ! I made it for Valentine’s Day breakfast and used Heart templates to shape them, adding icing sugar and berries to complete the dish…so pretty and delicious!

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