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Photo of Raspberry hotcakes by WW

Raspberry hotcakes

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 or natural yoghurt, unsweetened

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.