Raspberry, Cinnamon, Butterscotch Chip Pancakes


Yes, it does taste as good as it looks! One of my favourite things about pancakes is the opportunity for variety. Pancakes are never boring. I always load mine up with fruit and spices, and when I feel like treating myself, I add chocolate chips! (Or in this case butterscotch chips). The best pancakes are the light, fluffy, melt in your mouth kind. My mouth is watering just thinking about them. These pancakes are very simple to make, and in seven easy steps I’ll show you how!


  • 1 cup all purpose flour
  • 2 tsp baking powder
  •  2 tbs sugar
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup milk
  • 2 tbs butter
  • 1 tbs vanilla
  • 1 1/2 tbs cinnamon
  • 1/2 cup raspberries
  • 1/4 cup butterscotch chocolate chips
  • oil or cooking spray to coat pan


  1. Combine the flour, baking powder, sugar and salt in a bowl and use a wooden spoon (my personal preference) or whisk to combine.
  2. Beat the egg, milk and vanilla together in a seperate bowl.
  3. Melt the butter and add to the milk mixture, whisking until blended.
  4. Fold the wet ingredients into the dry ingredients slowly. Do not over mix.
  5. Add the cinnamon, raspberries and chips. You may also add additional berries and toppings such as blueberries or coconut (another one of my faves).
  6. Heat a nonstick pan over medium heat and add your oil or cooking spray. Using a ladel, pour the batter into the pan at desired quantities or shapes (my dad used to make me heart shaped pancakes).
  7. Cook until the other side begins to bubble. Flip and cook until the other side is golden brown. You may need to re-oil between batches.



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