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A stack of pancakes drizzled with maple syrup, topped with fresh raspberries, and surrounded by more raspberries and pink flower petals.

Fluffy Raspberry Almond Pancakes (Paleo, GF)

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  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes 1x


These Fluffy Raspberry Almond Pancakes are deliciously light and perfectly fluffy. They’re filled with raspberries, lemon and almond, and are perfect for a weekday meal or a fun date night in. Everyone will love them.


Units Scale


  1. Prep: To a small bowl, add the ricotta and set aside to soften.
  2. Mix: In a large bowl, stir together the flour, baking soda and salt.
  3. Blend: To the ricotta, add the milk, eggs, honey, almond, vanilla and lemon zest. With a hand mixer, on low speed, mix until nicely incorporated. Pour the liquid ingredients over the dry ingredients and mix until just combined.
  4. Assemble: Preheat a griddle or skillet to medium-low heat. Add the oil to coat the surface. Scoop about 1/4 cup batter per pancake onto the preheated skillet. Add the halved raspberries to taste. (I like to top each pancake with a bit more batter to ensure the raspberries are fully covered).
  5. Cook: Cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the pancakes to a platter and continue with the remaining batter.
  6. Serve: Enjoy with warm maple syrup, and extra raspberries.


  • If possible, use all organic ingredients.
  • Ricotta: Let it come to room temperature before using. This way, the mixture will be much easier to mix.
  • Raspberry tip: Cut the raspberries in half, add to the batter, and then cover with more batter. This will prevent the raspberries from exploding and ruining the look of the pancakes, and this will also protect the pan from a mess.
  • Pancake mold: To get the perfect little rounded pancakes, like you see in the pictures, I use an egg mold from Amazon. The link is below the recipe card.
  • Category: Breakfast, Brunch
  • Cuisine: Paleo
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