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Photo of Raspberry hotcakes by WW

Raspberry hotcakes

8 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
It takes less than 30 minutes to whip up these light and fluffy hotcakes drizzled with maple syrup. What a delicious way to start your day!


Wholemeal self-raising flour

½ cup(s), (80g)

White self-raising flour

½ cup(s), (75g)

Baking powder

1 tsp

Caster sugar

2 tsp

Reduced-fat milk

½ cup(s), (125ml)


2 medium

Vanilla bean extract

1 tsp

Fresh raspberries

150 g, plus extra to serve

Oil spray

1 x 3 second spray(s)

99% fat-free plain yoghurt

200 g

Maple syrup

2 tbs


  1. Sift flours and baking powder into a medium bowl. Return husks to bowl. Stir in sugar. Whisk milk, eggs and vanilla in a jug until combined. Make a well in centre of flour mixture. Add egg mixture and whisk until smooth. Gently fold in raspberries
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop 2 heaped tablespoons of batter into pan and gently spread to make a 10cm hotcake. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until hotcake is lightly browned (see note). Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 8 hotcakes.
  3. Top hotcakes with a dollop of yoghurt and drizzle with syrup. Serve with extra raspberries.


TIP: You can use fresh blueberries or pear or apple (chopped) instead of raspberries. You can cook 2–3 hotcakes at a time in a large pan. Ensure the heat is not too high or the hotcakes will brown too quickly but won’t be cooked all the way through.