A big stack of buttermilk raspberry pancakes on a white rimmed plate

Almond Raspberry Pancakes

  • Author: Julianne Dell
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 9 pancakes


These Almond Raspberry Pancakes are loaded with fresh raspberries and almond extract, these fluffy buttermilk pancakes are perfect for breakfast or brunch!


  • 2 cups Krusteaz Buttermilk Pancake Mix
  • 1 1/3 cup milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 6 ounces fresh raspberries
  • Sliced almonds (optional)


  1. Heat a small non-stick skillet on medium-high heat and spray with cooking spray.
  2. In a medium-sized bowl, combine Krusteaz buttermilk pancake mix, milk, vanilla and almond extracts and stir with a spatula or whisk to combine. Then whisk in the raspberries.
  3. Scoop 1/3 cup of pancake batter and pour slowly into pan. The batter will be thick, so you may need to spread it with a spoon.
  4. Griddle pancakes for 1 ¾ -2 minutes per side, flipping only once.
  5. Serve with warm maple syrup and sliced almonds, if desired