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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.
– 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.
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!
Tips: 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.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!