Raspberry Pancakes are a sweet and tangy twist on a breakfast classic. Fluffy buttermilk pancakes meet juicy, tart berries to make your morning extra awesome.
What in the world is left to say about pancakes? If you've been here a while, you know they were a staple of my childhood, and I feel very connected to my family when I stand over a frying pan flipping pancakes. I'm more of a breakfast for dinner kinda gal these days because I don't have kids in the house, so there's no one to set an example for. There's never a wrong way to eat pancakes as far as I'm concerned.
Their versatility is one of the main things to love about them. You can top them with an endlessly creative list of added flavors. You can pair them with so many sweet or savoury sides. And because of the way they're cooked, you can customize them to suit your whole family's preferences. Bake crunchy bacon into one, chocolate chips into another, or fresh sweet berries into the next pancake. They're a delicious blank canvas.
What makes Raspberry Pancakes so awesome?
We've all heard of blueberry pancakes, but I thought Raspberry Pancakes might make a fun twist, and I was right. I love the sweet, tart punch of raspberry, and these did not disappoint. Each berry-filled bite just makes your tastebuds sing. They really brighten up breakfast in such a fun way. And they look like little jewels in your pancakes.
Serve these traditionally with butter and maple syrup, or create a raspberry drizzle by mixing some juice from your berries with some powdered sugar. You could also top them with whipped cream and extra fresh berries. Or go more of a dessert route and try Nutella and raspberry sorbet. However you top them, they will be vibrant and delicious.
Magical Properties of Raspberries
Like all seedy berries, raspberries carry the energy of fertility. They're also tied to the planet Venus because of their sweetness and beautiful color. Associated with the Moon, the element of water, and the zodiac signs Cancer and Pisces, raspberries can also help you connect to your emotions and intuition. And because of their thorny vines, they can also be used in protection magic.
To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Ingredients
Here's everything you'll need to make these pancakes. The full details are in the recipe card below.
- Flour - all-purpose or plain flour
- Baking powder
- Baking soda - aka bicarbonate of soda
- Salt
- Sugar - you could add an infused sugar such as vanilla or lavender sugar for a slightly different flavor
- Eggs
- Buttermilk - use kefir if you can't get buttermilk
- Butter - melted then slightly cooled
- Raspberries - fresh are best, but frozen berries would also work
Tips for making Raspberry Pancakes
This recipe starts out with my basic buttermilk pancakes, so be sure to check out that full post for my pancake manifesto. Then all we do is add raspberries to the pancakes as they cook. You'll drop your berries into each pancake as the first side cooks, then give them a flip to bake the berries right into the pancakes.
If you want big burst of flavor, drop whole raspberries into your pancakes. If you want a subtler flavor but more evenly distributed, give your raspberries a quick chop in a food processor or just with a knife to get smaller pieces. Raspberries are quite wet and high in sugar, so they will caramelize and turn very dark where they touch the pan. These sticky bits may likely stick to the pan when you go to remove the pancakes so don't worry.
If you're ready for an awesome breakfast with a bright pop of flavor, definitely give these Raspberry Pancakes a try. It's gonna be awesome.
Looking for more awesome pancake recipes? Try some bright and sunny Orange Pancakes or sweet and indulgent Chocolate Chip Oatmeal Pancakes.
PrintRaspberry Pancakes
Raspberry Pancakes are a sweet and tangy twist on a breakfast classic. Fluffy buttermilk pancakes meet juicy, tart berries to make your morning extra awesome.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 270 grams (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 42 grams (3 tablespoons) sugar
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons (2 ounces) butter, melted and slightly cooled
- 1 package fresh raspberries
Instructions
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix the dry ingredients well with a whisk.
- In a small bowl, combine eggs, buttermilk, and melted butter. Whisk to combine.
- Pour your wet ingredients onto the dry ingredients and quickly and gently mix them together with a rubber spatula. You should use a fold/stir hybrid method. Don't worry about getting out every little lump. Try not to stir for more than 10 seconds. This is the key to tender pancakes.
- Now walk away for five minutes to let the batter rest.
- Preheat your griddle to 350 (if you're lucky enough to have one, I don't.) or place of a non-stick skillet over medium heat. You definitely want to have your pan preheated before you add the batter.
- Add a small pat of butter to your pan or griddle. Use a paper towel to spread it evenly across your cooking surface.
- Now start cooking your pancakes. I use a third cup measure to drop my pancake batter into the pan, creating a medium-sized pancake. As the first side cooks, scatter 3-5 fresh raspberries into the raw batter of each pancake.
- Cook about 2-3 minutes a side, turning when you see the bubbles start to subside and the edges start to change color.
- Keep pancakes warm by covering your stack with a clean dish towel.
- Serve hot with plenty of butter and maple syrup or your favorite toppings.
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