Maple and Raspberry Pancake

  • Servings: 8
  • Difficulty: Medium


  • 2 cups pancake mix.
  • 1 cup water.
  • 1/2 cup maple syrup, plus additional for serving.
  • 1 cup fresh raspberries.
  • 3 tbs chopped pecans, toasted.
  • 2 tbs butter, melted 


  1. Brush inside of 4 to 5 quart oval slow cooker with the butter. Combine pancake mix, water and 1/2 cup syrup in large bowl; stir to blend.
  2. Pour half of batter into slow cooker; top with half of raspberries and half  of pecans. Pour remaining half of batter over top; sprinkle with remaining  raspberries and pecans.
  3. Cover; cook on high 1 1/2 to 2 hours or until pancake has risen and is cooked through. Turn off heat. Let stand, uncovered, 10 to 15 minutes. 
  4. Remove pancake from slow cooker; cut into eight pieces. Serve with additional syrup. 

Categories: Breakfast & Brunch

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