Skip to main content

Peach and raspberry pancakes

Skip to IngredientsSkip to Method

Serve up these Peach and raspberry pancakes for a fancy breakfast or brunch on the weekend. Layered with sweet creamy goodness, no one will be able to resist!

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Peach and raspberry pancakes


  • 350g pkt Coles Buttermilk Pancake Mix
  • 250g Coles Mascarpone
  • ½ cup (125ml) thickened cream
  • 1 tbs icing sugar mixture
  • 5 yellow peaches, stoned, thinly sliced
  • 250g fresh raspberries
  • ¼ cup (60ml) Coles Finest Maple Syrup

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare the pancake mix following packet directions. Heat a non-stick frying pan over medium heat. Spray with olive oil spray. Pour ¼-cup (60ml) portion of batter into the pan. Cook for 2-3 mins until bubbles appear on the surface. Turn and cook for a further 1 min or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining pancake batter.
  2. Step 2

    Use an electric mixer to beat the mascarpone, cream and icing sugar in small bowl until mixture thickens.
  3. Step 3

    Combine the peach, raspberries and 2 tbs of the maple syrup in a medium bowl.

  4. Step 4

    Place 1 pancake on a serving plate. Spread with a little of the mascarpone mixture. Top with a little of the peach mixture. Continue layering with remaining pancakes, mascarpone mixture and peach mixture. Drizzle with remaining maple syrup to serve.