Raspberry ripple funfetti pancakes

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A star rating of 3.8 out of 5.19 ratings

A traditional creamy and cold treat – eat on its own, or dollop on apple pie

Nutrition: Per serving

• kcal444
• fat10g
• saturates5g
• carbs70g
• sugars13g
• fibre4g
• protein15g
• salt1.25g

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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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