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Raspberry ripple funfetti pancakes

A serving of raspberry ripple funfetti pancakes

Raspberry ripple funfetti pancakes

Name: Raspberry ripple funfetti pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300g self-raising flour; 1 tsp baking powder; 2 eggs; 300ml milk; 1 tsp vanilla extract; 1 tbsp butter; 4 tsp multicoloured sprinkles (check the label to ensure vegetarian if needed); 100g raspberries (fresh or frozen and defrosted); 1 tbsp icing sugar; 100g natural yogurt

Anna Glover

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

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Get the kids involved in making these pancakes – they'll love scattering over their favourite sprinkles to create their own colourful creations!

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g self-raising flour
1 tsp baking powder
2 eggs
300ml milk
1 tsp vanilla extract
1 tbsp butter
4 tsp multicoloured sprinkles

(check the label to ensure vegetarian if needed)

For the topping

100g raspberries

(fresh or frozen and defrosted)
1 tbsp icing sugar
100g natural yogurt

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Nutrition: Per serving

kcal444
fat10g
saturates5g
carbs70g
sugars13g
fibre4g
protein15g
salt1.25g

Method

step 1

Put the flour and baking powder in a large bowl, whisk briefly, then add the eggs, milk and vanilla. Whisk to a smooth batter.
step 2

Melt 1 tsp of the butter in a non-stick frying pan over a medium heat, and swirl around to coat the base of the pan. Add spoonfuls of batter to the pan to make small pancakes, leaving a gap between each one to give them room to rise. Once the edges are set and bubbles begin to form on the surface, about 1-2 mins, add a few sprinkles to each one so they stick to the uncooked batter. Flip and cook for 20-30 seconds until just set and turning golden. (Don’t mix the sprinkles directly into the batter as the colours will bleed too much before cooking.)
step 3

Mash the raspberries and icing sugar together in a small bowl. Swirl in the yogurt until rippled. Stack the pancakes on plates, then top with a dollop of the raspberry yogurt.

Recipe from Good Food magazine, August 2025

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