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; Powdered sugar; Additional raspberries, for garnish

Highlighted under: Cozy Dessert Classics

I absolutely love the bright and refreshing flavors of these Raspberry Lemon Pancakes. The tartness of the lemons perfectly complements the sweetness of the fresh raspberries, creating a delightful breakfast or brunch option. Each bite is fluffy, light, and bursting with fruity goodness. I've made these pancakes for family gatherings and special occasions, and they never fail to impress. They are super easy to whip up in no time at all, making them a go-to recipe for any morning craving something sweet and tangy.

Created by

Ella

Last updated on 2026-01-16T13:01:28.911Z

When I first tried these Raspberry Lemon Pancakes, I was amazed by how the zesty lemon balanced the sweetness of the raspberries. I took a simple pancake recipe and played with the flavors, adding lemon zest and juicy raspberries to create this delightful twist. The result is a dish that feels like a treat but is still light enough for an everyday breakfast.

One tip I discovered is to use fresh ingredients whenever possible. Fresh lemons and raspberries bring an intense flavor that frozen or bottled versions just can’t replicate. With a bit of practice, you'll flip these pancakes perfectly every time, making mornings something to look forward to!

        Why You'll Love These Pancakes
        Bright and zesty lemon flavor paired with juicy raspberries
Fluffy texture that creates a delightful mouthfeel
Quick and easy to make for any breakfast occasion

      

Perfecting Your Pancake Batter

When crafting the batter for your Raspberry Lemon Pancakes, the key is to avoid overmixing. Once the wet ingredients are combined with the dry, mix just until there are no dry flour spots visible. This will ensure your pancakes remain light and fluffy, rather than dense and chewy. Remember that some lumps are perfectly fine, as they will dissolve during cooking. The incorporation of lemon zest into the batter not only adds flavor but also infuses a fresh aroma that elevates the entire dish.

Another vital aspect is the quality of your baking powder. Make sure to check its expiration date before using, as stale baking powder will not give your pancakes the rise they need. If you’re looking for a gluten-free alternative, you can substitute the all-purpose flour with a gluten-free blend or almond flour, but note that texture may vary slightly. Ultimately, it’s the balance of the batter that will yield pancakes that are both tender and airy.

Cooking Techniques for Optimal Texture

The cooking temperature is crucial for achieving perfectly cooked pancakes. Medium heat is ideal, as it allows the insides to cook through without burning the outside. An important visual cue to watch for is the formation of bubbles on the top of the pancakes; this indicates they are ready to flip. If the pancakes are browning too quickly, reduce the heat to avoid a raw center. A well-seasoned non-stick skillet is my go-to tool, but if you find your pancakes stick, consider adding a touch more melted butter before pouring the batter.

For a fun twist, you can customize the pancakes by adding a swirl of lemon curd or a sprinkle of poppy seeds directly into the batter before cooking. This will add a lovely surprise flavor and an interesting visual element to each pancake. Just be cautious with the amount you add, as too much liquid can affect the pancake's structure.

Ingredients

Gather all your ingredients before you start to streamline the cooking process.

For the Pancakes

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

For the Topping

Maple syrup
Powdered sugar
Additional raspberries, for garnish

Make sure to adjust the amount of sugar based on the sweetness of your raspberries.

Instructions

Follow each step carefully for the best results!

Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and lemon zest. Gradually mix the wet ingredients into the dry ingredients until just combined.

Gently fold in the raspberries.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Serve and Enjoy

Remove the pancakes from the skillet and serve warm with maple syrup, a dusting of powdered sugar, and additional raspberries on top.

Feel free to customize your pancakes with different fruits or toppings!

Pro Tips

For fluffier pancakes, do not over-mix the batter
some lumps are okay. Letting the batter rest for a few minutes can also help.

Serving Suggestions

These Raspberry Lemon Pancakes shine when paired with fresh toppings. Alongside classic maple syrup, consider serving them with a dollop of whipped cream or Greek yogurt for added richness and texture. If you're feeling adventurous, a drizzle of homemade lemon syrup or a fruit compote can elevate the dish even further, making it suitable for brunch gatherings.

To give your presentation a vibrant touch, garnish with additional fresh raspberries and a sprinkle of powdered sugar. This not only enhances the visual appeal but also complements the flavors beautifully. If you have leftover pancakes, they can be enjoyed cold as a snack or with a light smear of cream cheese for a quick breakfast.

Make-Ahead and Storage Tips

If you're planning for a busy morning, consider preparing the batter ahead of time. The pancake mixture can be made and stored in the fridge for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly after chilling. However, avoid adding the raspberries until you’re ready to cook to prevent them from breaking down in the batter.

For cooked pancakes, they can be stored in an airtight container in the refrigerator for up to three days. If you’d like to freeze them, layer parchment paper between pancakes and store them in a freezer-safe bag. They can be reheated in a toaster or microwave, ensuring you have a quick, delicious breakfast ready to go any day of the week.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but fresh raspberries give a better texture and flavor. If using frozen, make sure to thaw and drain them before adding to the batter.

→ Can I make these pancakes gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

→ How should I store leftover pancakes?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the toaster or microwave.

→ Can I add lemon juice to the batter?

Yes, adding a tablespoon of lemon juice can enhance the lemon flavor, but be cautious as it may make the batter thinner.