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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Breakfast

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

Ingredients 

  • 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

Instructions 

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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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Nutrition

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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Comments

  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!

  6. 5 stars
    I am in love with these pancakes!! I switched out the half a cup of flour for oat flour and it was delicious!! Might try the recipe with all oat flour next time just to see the difference. I was wondering, how many pancakes is considering a serving. I know the recipe says it’s for four but I don’t know how many pancakes the recipe yields.

    1. Hi Val – It depends on how big you make your pancakes, but if they end up around 4 inches in diameter, you should have about 16 pancakes, so 4 per person.

  7. 5 stars
    Kelly, I usually make my pre-diabetic hubby and 2yo granddaughter porridge for their one shared breakfast per week but as it’s Summer here, I wanted something a little less… stodgy? Hearty? You know what I mean. :)
    I halve the recipe and it feeds them both and also my son doing drop off.
    They all love it!
    This recipe is fabulous and to the critical woman regards your recipes not being right for her dietary requirements “if you can’t configure the ingredients for your personal situation, scroll on by honey! No need to downer on a lady putting her heart out there…”
    With love from NZ. X

    1. Hi Daisy! You can adjust the ingredient measurements by hovering your cursor over the SERVINGS above and sliding the bar right or left. :)

  8. 5 stars
    Made this without salt and sugar as my baby was eating them too and they were great! I also added some blueberries as we didn’t have quite enough raspberries. I have made oat pancakes from different recipes before and they didn’t really work but these cooked very well. Thanks!

    1. Hi Lou – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  9. Hi,
    Love your recipes BUT I can’t eat them. I’m on a severely restricted “meal plan”: no gluten, fodmaps or lactose and diabetic restrictions. If I don’t follow it I suffer from multiple physical problems that will put me “curled up in a ball” for several days. Do you have any alternatives/substitutions that would allow me/us to enjoy some of your recipes? I suspect I’m not the only one with such severe restrictions. You would add pure pleasure to our daily food consumption if you/we could find a way to enjoy your recipes without endangering our health.
    Thanks for your consideration.
    Pat

    1. Hi Pat – Thank you so much for your readership! I’m not a nutritionist so unfortunately I don’t provide that info, as I’d have no way of guaranteeing it’s 110% accurate, which is super important to me!

  10. 5 stars
    Just made a batch and ate almost half the batch. Grandkids didn’t like them (probably not sweet enough for them) That’s their loss lol I made cinamon pancakes for them :)

  11. 5 stars
    I try to avoid sugar so I left that out, but otherwise followed the recipe exactly as written. The pancakes were slightly dense and the flavor was great. Will make this again!

      1. I was just a few years ahead of you at Bishop’s—1971 hahaha. I have been enjoying your recipes (in all their forms) and am delighted to see your success. Cheers!

  12. This looks perfect. Thanks for the recipe! I am certainly looking forward to making this for my toddler.
    Quick question – Do you think I can prepare the batter ahead of time and store it in the fridge for a week or so?

    1. Hi there! You definitely don’t want to make the batter until right before you’re going to cook the pancakes. It’s important to do this so the pancakes remain light and fluffy.

  13. Kelly, pancakes have never been my favorite–until now! I love oatmeal in everything, and my kids will love the raspberries! Can’t wait to give these a try!

  14. This looks great and I will make them for sure. I am wondering how much fiber and protein per pancake or serving?

    1. Thanks, Denise! I am not a nutritionist so I am unable to provide nutritional info for my recipes, as I’d have to way to guarantee it’s 110% accurate (which is super important to me!).