Raspberry Lemon Pancakes

Name: Raspberry Lemon Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; Zest of 1 lemon; 1 cup fresh raspberries; Maple syrup; Whipped cream; Sliced lemons

Highlighted under: Cozy Cravings Kitchen

I love starting my mornings with something fresh and vibrant, and these raspberry lemon pancakes always deliver. The tartness of the raspberries combined with the zesty lemon flavor creates a delightful experience that wakes up my taste buds. I appreciate how quick and easy this recipe is, allowing me to whip up a delicious breakfast even on busy mornings. The fluffy pancakes paired with a drizzle of maple syrup or a dollop of whipped cream make for a truly indulgent start to the day.

Created by

Emma

Last updated on 2026-01-16T15:14:29.337Z

Every weekend, I make it a point to try out new breakfast recipes, and these raspberry lemon pancakes caught my eye. The contrast of the tart raspberries with the bright, citrusy zest made for an irresistible combination. I experimented with various ratios, and letting the batter rest for a few minutes before cooking really made a difference in their fluffiness.

To elevate the flavor further, I decided to serve them with a light lemon glaze. Simply mixing powdered sugar with freshly squeezed lemon juice added a delightful sweetness that balanced the tartness perfectly. I can’t wait for you to try this!

        Why You'll Love These Pancakes
        Bright and refreshing flavors with every bite
Perfectly fluffy texture that makes them irresistible
Easy to make and a great choice for any breakfast occasion

      

The Importance of Fresh Ingredients

Using fresh raspberries in these pancakes greatly enhances their flavor and texture. Frozen raspberries can work in a pinch, but they often release more moisture and can result in soggy pancakes. Look for plump, firm berries that have a bright red color. When you fold them into the batter, try to do so gently to avoid smashing them, which helps maintain their structure and lets their tartness shine through.

Lemon zest is another star ingredient in this recipe, contributing essential oils that bring a burst of citrus aroma to the pancakes. Make sure to use a fine grater or a microplane to get the zest without the bitter pith. This zest will not only infuse the pancakes with bright flavor but also add a subtle sweetness that complements the tart raspberries perfectly.

Cooking Technique for Perfect Pancakes

Achieving the ideal pancake texture relies on the cooking technique. Preheating your non-stick skillet is crucial; it should be hot enough that a drop of water sizzles upon contact. Use medium heat and keep an eye on the cooking pancakes—look for bubbles forming on the surface and the edges beginning to firm up before flipping. This will ensure that your pancakes are fluffy and rise properly.

If you notice that your pancakes are browning too quickly or unevenly, try adjusting the heat slightly lower. This is a common issue, especially if your skillet is not evenly heating or if it's too small. A large skillet allows you to cook more pancakes at once, helping to maintain a consistent temperature throughout the cooking process.

Ingredients

Gather the following ingredients for the pancakes:

Pancake Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1 cup fresh raspberries

Optional Toppings

Maple syrup
Whipped cream
Sliced lemons

Prepare the toppings as desired before cooking the pancakes.

Instructions

Follow these steps to create the pancakes:

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine wet ingredients

In another bowl, mix the buttermilk, egg, melted butter, and lemon zest until thoroughly blended.

Combine wet and dry

Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are okay.

Fold in raspberries

Gently fold the raspberries into the batter, being careful not to crush them.

Cook pancakes

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface.

Flip and cook for another 1-2 minutes until golden brown.

Serve warm

Serve the pancakes warm with your choice of toppings such as maple syrup or whipped cream.

Enjoy your delicious pancakes!

Pro Tips

For extra fluffiness, let the batter rest for about 5 minutes before cooking. You can also substitute frozen raspberries if fresh ones are not available.

Serving Suggestions

While maple syrup is a classic topping for pancakes, consider experimenting with additional toppings for variety. A dollop of whipped cream can add a creamy texture that contrasts with the fluffy pancakes. You might also try a drizzle of lemon-infused honey for a zesty twist that complements the lemon zest in the pancakes.

For an extra layer of flavor, consider making a raspberry compote. Simply heat a cup of fresh or frozen raspberries in a saucepan with a tablespoon of sugar until they break down into a thick sauce. This sauce not only looks beautiful drizzled on top but also enhances the raspberry flavor in every bite, creating a luxurious breakfast experience.

Make-Ahead and Storage Tips

These pancakes can be prepared ahead of time, which is perfect for busy mornings. You can freeze the cooked pancakes. Just allow them to cool completely, then stack them with parchment paper in between, and store them in an airtight container in the freezer. They can be reheated in a toaster or microwave—just make sure to reheat them gently to avoid drying them out.

For those who want to prepare the batter in advance, it’s best to make it no more than a few hours ahead. If you mix the batter too far in advance, the baking powder loses its potency, and this can lead to denser pancakes. If needed, you can prep all of your dry ingredients the night before and mix in the wet ingredients right before cooking for the best results.

Questions About Recipes

→ Can I make the pancake batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 1 day. Just mix in the raspberries just before cooking.

→ How do I store leftover pancakes?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or skillet before serving.

→ Can I use almond milk instead of buttermilk?

Yes, you can substitute almond milk for buttermilk. To mimic buttermilk, mix 1 cup of almond milk with 1 tablespoon of vinegar and let it sit for 5 minutes.

→ What can I use instead of raspberries?

You can replace raspberries with other berries such as blueberries, blackberries, or strawberries, depending on your preference.