Raspberry pancakes are a delicious breakfast treat that is perfect for those with a sweet tooth. The natural sweetness of the raspberries really takes these pancakes to the next level. Give this recipe a try and impress your friends and family with your culinary skills!
Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1/2 cup fresh raspberries
Begin by mixing together the flour, baking powder, salt, and sugar in a bowl. In a separate bowl, whisk together the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the raspberries.
Instructions:
- Heat a non-stick frying pan over medium heat.
- Using a 1/4 cup measure, pour the pancake batter onto the pan.
- Cook the pancakes for 2-3 minutes or until bubbles start to form on the surface.
- Flip the pancakes and continue cooking for an additional 1-2 minutes or until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite pancake toppings, such as butter, syrup or whipped cream.
These raspberry pancakes are the perfect way to start the day. The combination of the fluffy pancakes and the tart raspberries is a match made in heaven. Give this recipe a try, and you’ll see why raspberry pancakes are a breakfast favorite around the world.
Notes:
If you want your pancakes to have a more intense raspberry flavor, consider adding a teaspoon of raspberry extract to the batter. You can also try using frozen raspberries if fresh ones aren’t available. Just be sure to thaw them before adding them to the batter.
As always, feel free to experiment with the recipe to suit your tastes. You can add other fruits, such as blueberries or strawberries, to the batter for a different flavor profile. The sky’s the limit with this delicious recipe!
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup fresh raspberries, divided
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined. In a separate bowl, whisk together the buttermilk, eggs and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in 3/4 cup of the raspberries.
Instructions:
- Heat a non-stick frying pan over medium heat.
- Using a 1/4 cup measure, pour the pancake batter onto the pan.
- Cook the pancakes for 2-3 minutes or until bubbles start to form on the surface.
- Flip the pancakes and continue cooking for an additional 1-2 minutes or until golden brown.
- Repeat with the remaining batter.
- Serve with the remaining raspberries and your favorite pancake toppings, such as syrup, whipped cream or powdered sugar.
These buttermilk raspberry pancakes are the perfect combination of tangy and sweet. The buttermilk gives a wonderful bite to the batter and the raspberries provide a pop of tart flavor. Give this recipe a try and you won’t be disappointed!
Notes:
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
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[RECIPE] Blueberry & Raspberry Pancakes With Strawberry Compote – Food
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