Lemon Raspberry Pancakes
Brighten your breakfast table with these decadent Lemon Raspberry Pancakes, a delightful blend of zesty citrus and juicy berries. These fluffy pancakes are infused with fragrant lemon zest and fresh lemon juice, perfectly balanced by buttermilk for a tender texture. A generous handful of sweet-tart raspberries is folded into the batter, offering bursts of flavor in every bite. Cooked to golden perfection, these pancakes are fantastic topped with powdered sugar, extra raspberries, and a drizzle of maple syrup. Quick and easy to prepare in just 25 minutes, this recipe is perfect for a weekend brunch or a special morning treat. With its vibrant flavors and stunning presentation, these pancakes promise to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.75 cups fresh raspberries
- 2 tablespoons unsalted butter or oil (for cooking)
- 1 tablespoon powdered sugar (optional, for garnish)
- 0.25 cups additional raspberries (optional, for garnish)
- 0.25 cups maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, lemon zest, lemon juice, egg, melted butter, and vanilla extract. Whisk until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix; the batter should have some lumps.
Carefully fold the fresh raspberries into the batter, being cautious not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, garnished with powdered sugar, extra raspberries, and a drizzle of maple syrup, if desired.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 92.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 510 mg | 39% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1103 mg | 23% | |
*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.
