Buttermilk Pancakes with Lemon and Fresh Raspberries

Everyone needs breakfast bliss now and then. My Buttermilk Pancakes with Lemon and Fresh Raspberries are like sunshine on a plate. With a zesty essence of lemon, vibrant raspberries, and the rich tang of buttermilk, these pancakes are sure to be one of your favorite breakfast recipes. 

This delicious treat is great for a special brunch, Mother’s Day or anytime. 

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Why this recipe works

• Raspberry lemon anything is a tasty flavor combo!
• Pancakes are a fun and delicious breakfast for the whole family, especially the kids!
• This is a simple and easy pancake recipe with minimal ingredients.

Be sure to check out other delicious breakfast ideas like my Classic French Toast Without Vanilla and my Crustless Zucchini Quiche with Goat Cheese.

Ingredients

• All purpose flour. 
• Sugar.
• Baking soda.
• Baking powder.
• Buttermilk. You can substitute with regular milk or plant based milk such as almond milk. 
• Butter.
• Egg.
• Lemon zest and lemon juice. The recipe calls for a half of lemon but if you want more intense lemon flavor, add a little more! 
• Fresh raspberries. Raspberry jam can be used as well.
• Walnuts. This is an optional garnish.  Walnuts gives a nice crunch to this dish. Crush the walnuts by placing them in a small zip lock bag and pounding with wooden spoon or rolling pin.
• Pure maple syrup. Optional.

How to make Lemon Raspberry Pancakes

1. Start by adding the dry ingredients to a large mixing bowl. Gently whisk to combine.

2. Then add the wet ingredients to the flour mixture- mix in the melted butter, the buttermilk and the egg. Add in the lemon juice and lemon zest. Whisk gently to combine.

3. Spray a hot griddle or non-stick pan with cooking spray over medium-low heat. Add about 1/4 cup of the pancake batter to the pan. 

4. Let the pancake bubble on top as it cooks on the bottom. When it’s formed and golden on the bottom, flip the pancake over. Cook until golden brown. 

5. To serve, place raspberries on top of each pancake along chopped walnuts and a drizzle of maple syrup. Enjoy!

Storage for Buttermilk Pancakes with Lemon and Fresh Raspberries

Store any leftover pancakes in an airtight container in the fridge for 1-2 days. Reheat in the microwave for about 45 seconds. 

Serving suggestions and alternatives

Pancakes are so versatile. You can top with your favorite berry. If you don’t have access to fresh raspberries or they aren’t in season, you can use a raspberry sauce or jam or even raspberry syrup. 

Dust with powdered sugar.

These can be made gluten free. 

You can omit the fresh lemon from the batter and top with lemon curd.

Try using egg whites instead of a whole egg.

Helpful tips for Raspberry Lemon Pancakes

Cooking pancakes is normally an easy task. Though sometimes, it’s not! I wanted to share some of my recipe testing observations. Orginally I added whole raspberries to the pancake batter directly. The first time I made it,  they were great and the next batch broke apart. I am thinking that the extra moisture from the wet raspberries messed with the batters consistency. I opted to just have the raspberries sit on top instead. ( BUT they were really delicious when infused into the pancake, so if you want to give it a try, you should! Make sure the raspberries are patted dry after you rinse them)

I use a non-stick pan and I only cook 2 pancakes at a time. This way the pancakes aren’t all touching and makes it easier for flipping. 

Let the batter sit for a few minutes after you have combined it. This will let the ingredients do their thing which will result in fluffy pancakes. 

You can start on medium heat but keep an eye on it so if it is getting too golden too fast, lower the temp to low. 

These pancakes tasted great the next day and day 2. But by the 3rd day, the texture looked a little off. It’s always a good idea to eat pancakes the day of. 

Recipe inspiration

These lemon raspberry pancakes are inspired by a Buttermilk Pancake recipe I learned from Cooking Light. My twist is adding the flavor combo of lemon and raspberry plus the extra crunch of chopped walnuts. Pancakes in general are always a hit in my family and these defintely got a rave review. I hope you enjoy! 

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