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Raspberry Pancake Recipe

Make Buttermilk Raspberry Pancakes
For Pancake Day or ANY Day


This Raspberry Pancake Recipe is an easy and quick recipe, great for Pancake Day or any day of the year!

This is a buttermilk pancake recipe with the addition of healthy raspberries for a perfect breakfast or brunch menu!

You don't need to have buttermilk on hand to make them though - scroll down and check the ingredients ... just add lemon juice or vinegar to whole milk!


Homemade Raspberry Buttermilk Pancakes

You can top these delicious pancakes with maple syrup, corn syrup, or with a fruit sauce or spread. 

Or, make them without the raspberries, and add a raspberry sauce for topping!

No FRESH Berries? No problem!

Just add store-purchased or your own frozen raspberries instead of the fresh berries, and you will probably not even notice the difference!







You can make these easy pancakes with almost ANY type of berries: sliced strawberries, blueberries and black berries!

Ingredients

1 1/2 cups all-purpose flour
3 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 2/3 cups buttermilk (or 1 2/3 cups milk including 1 tbsp. vinegar or lemon juice)
1 large (or 2 small) eggs, lightly beaten
3 tbsp. butter, melted
3/4 cup fresh or frozen raspberries (or other berries of your choice)


Making Raspberry Pancakes

Making Pancakes with Raspberries

Directions

In a bowl, whisk the flour, baking powder, baking soda and salt until well combined.

In another bowl combine the buttermilk, egg, and butter. Mix to combine.

Add the wet mixture to the flour mixture just until combined. Batter will be lumpy.

Gently, so as not to break them apart too much, fold in the raspberries.

Grease and heat the griddle over medium low heat.

Pour about 1/4 cup of batter onto the griddle, and cook about 1 - 2 minutes, or until bubbles appear on top.

Turn, and cook about 1 - 2 minutes more or just until cooked through.

Repeat with remaining batter.







As pancakes are done, add them to a plate in the oven (on about 200° F ) to keep them nice and warm until you are ready to serve them!

Makes 8 to 10 delicious raspberry pancakes!

Note -  if you have left-over pancakes, you can store them in the refrigerator, and re-heat them in the microwave when you plan to have them.

Top them with your favourite topping, and they will taste almost as good as "just baked".


Raspberry Buttermilk Pancake Recipe



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