Lemon Pancakes with Raspberry Sauce
Brighten up your breakfast table with these fluffy Lemon Pancakes with Raspberry Sauce—the perfect balance of tangy citrus and sweet, fruity goodness! Infused with fresh lemon juice and zest, these pancakes boast a light, airy texture and a zesty flavor that pairs beautifully with the homemade raspberry sauce, made from fresh raspberries, honey, and a touch of water. This easy-to-follow recipe is ready in just 35 minutes, making it an excellent choice for a weekend brunch or a special morning treat. Top them off with a dusting of powdered sugar for an extra touch of elegance. Perfect for lemon lovers and pancake enthusiasts alike, these pancakes are a delightful way to start your day! Keywords: lemon pancakes, raspberry sauce, lemon breakfast recipes, homemade pancake recipe, sweet and tangy pancakes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 whole large eggs
- 4 tablespoons unsalted butter, melted
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh raspberries
- 0.25 cups water
- 2 tablespoons honey
- to taste powdered sugar (optional for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, lemon juice, and lemon zest.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will be slightly lumpy; avoid overmixing.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
To prepare the raspberry sauce, combine raspberries, water, and honey in a small saucepan over medium heat.
Cook and stir for 5-7 minutes until the raspberries break down and the mixture thickens slightly. Remove from heat and strain through a fine mesh sieve if a smoother sauce is preferred.
Serve the pancakes warm, drizzled with raspberry sauce. Optionally, dust with powdered sugar for added sweetness.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 530 mg | 176% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 96.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 528 mg | 41% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1214 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
