received compensation to write this post…all opinions expressed are my own.
Not that you would ever need an excuse to whip up some delicious pancakes today, but did you all know that it is International Pancake Tuesday? Yep, folks! International Pancake Tuesday is a thing, and a very good thing at that. ;) It also happens to also be the perfect excuse to serve up a platter of these beautiful Raspberry Swirl Pancakes for breakfast this morning or to plan a belated pancake celebration for the weekend.
These soft & thick pancakes are hearty from a little whole wheat flour and ground oats. A touch of tart sweetness is added to them with a fresh raspberry sauce swirl. The only thing that could possibly make these Raspberry Swirl Pancakes even more delicious would be a small dollop of Nutella hazelnut spread to top them off! The Nutella spread with it's roasted hazelnuts, skim milk, and a hint of cocoa pairs perfectly with the raspberries swirled into these easy homemade pancakes...
Raspberry Swirl Pancakes with Nutella
by
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients (14 pancakes)
- 1 1/2 -2 cups of fresh or frozen raspberries
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup oats (ground fine into a flour- I used my food processor to do this.)
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups of buttermilk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/4 cup canola or vegetable oil
- Nutella and fresh raspberries for topping
Instructions
In a small saucepan, combine the raspberries and 1/4 cup sugar. Bring to a boil and then reduce the heat and allow to simmer for 5 minutes or until thickened. Set aside and allow to cool.
Heat your griddle to 350-400.
In a large mixing bowl, whisk together the flours (all-purpose, wheat, oat), 1/4 cup sugar, baking powder, and baking soda. Add in the buttermilk, eggs, vanilla, and oil. Mix until just combined (batter may be a little lumpy- that is fine!).
Allow the pancake batter to sit for 5-10 minutes before using it.
Meanwhile, funnel the raspberry sauce into a squeeze bottle with a tip (like the ones used for decorating chocolate) or use an icing bag with a tip.
Ladle the pancake batter onto the griddle (I used a little less than 1/2 cup of batter per pancake). Allow to cook for 30 seconds, and then pipe a few small globs of raspberry sauce into each pancake. Immediately use a toothpick to swirl the sauce in a pretty pattern into each pancake. When the pancakes begin to bubble slightly, flip them. Cook until golden brown (about 2 minutes per side).
Plate and serve with 2 tablespoons of Nutella spread per stack and additional fresh raspberries and any leftover raspberry sauce, if desired.
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Not only is Nutella the absolute perfect way to top these Raspberry Swirl Pancakes, but it also happens be free of artificial colors or preservatives. And there is no need to worry over peanut allergies when using Nutella on your favorite pancakes- there is no risk of cross contamination with peanuts in the facility in which this delicious spread is manufactured! :)
How will you Spread the Happy with Nutella on this International Pancake Tuesday?
Here is a tip from my teenage son- Instead of topping these Raspberry Swirl Pancakes with the Nutella, sandwich it between two of these pancakes with a small handful of fresh raspberries. I can't argue with a Nutella raspberry swirl pancake sandwich, folks! ;)
Be sure to follow Nutella on Facebook, Twitter, Instagram, and Pinterest for even more recipe inspiration, contests, & more! :)
This post was brought to you by Nutella hazelnut spread and Ferrero U.S.A., Inc. I received compensation to write this post…all opinions expressed are my own
