Raspberry Pancakes

stack of pancakes with butter, fresh raspberries, and powdered sugar topping.

5 from 2 votes

These Raspberry pancakes are perfect for a weekend brunch or a special occasion. With just one bite, these fluffy raspberry pancakes will transport you to breakfast paradise!

Prep Time5

Cook Time18

Total Time23

Course: Breakfast

Cuisine: American

Servings: 4" pancakes

Calories: 107kcal

Author: Kelly Bloom

Equipment

Ingredients

1½ cup Flour
2 tablespoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 large Eggs
2 cup Buttermilk
1 tablespoon Vegetable oil
1½ cup Raspberries fresh or frozen
Maple syrup

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
1½ cup Flour, 2 tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
Add the eggs, buttermilk, and vegetable oil.
2 large Eggs, 2 cup Buttermilk, 1 tablespoon Vegetable oil
Use a whisk or an electric hand mixer to blend the pancake batter or 1-2 minutes, or until smooth.
Heat a large nonstick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
Pour ¼ cup of batter onto the hot pan for each pancake.
PRO TIP: If using a cast iron griddle, some non stick cooking spray helps if your cast iron is not well seasoned.
Cook the pancakes for 2-3 minutes, or until small bubbles form, and then flip and cook on the other side until golden brown.
Serve these raspberry pancakes simply with just the fresh raspberry compote and fresh berries, or or maple syrup.
1½ cup Raspberries, Maple syrup

Notes

Here are a few tips for making this raspberry pancakes recipe:

Use fresh raspberries for the best flavor.
Don't overmix the batter, or the pancakes will be tough.
Cook the pancakes over medium heat, or they will burn.
Serve the pancakes immediately with your favorite toppings.
Substitute buttermilk with 1 tablespoon lemon juice or vinegar for each 1 cup of milk or non dairy milk.