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–+ servings

Buttermilk Pancakes with Lemon and Fresh Raspberries

Kristina Cadelina
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. 
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 3
Calories 671 kcal

Ingredients
  

  • 1 cup all purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/3 cup buttermilk
  • 1 tablespoon butter melted
  • 1 large egg
  • 1/2 lemon zest and juice
  • 1 cup raspberries
  • 1/4 cup walnuts optional garnish
  • maple syrup as needed

Instructions
 

  • Start by adding your dry ingredients to a large bowl. Gently whisk to combine.
  • Then mix in the butter, buttermilk and egg. Then add in the lemon juice and lemon zest. Whisk gently to combine.
  • Spray a griddle or non stick pan with cooking spray over medium-low heat. Add about 1/4 cup of the pancake batter to the pan.
  • Let the pancake bubble on top as it cooks on the bottom. Flip the pancake over. Cook until golden brown.
  • Serve and top with raspberries, chopped walnuts and maple syrup.

Video

Notes

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

Nutrition

Calories: 671kcalCarbohydrates: 90gProtein: 15gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 73mgSodium: 1369mgPotassium: 388mgFiber: 9gSugar: 9gVitamin A: 228IUVitamin C: 20mgCalcium: 191mgIron: 6mg
Keyword Buttermilk Pancakes, Lemon Raspberry Pancakes
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