Lemon-Raspberry Pancakes Recipe

Name: Lemon-Raspberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3 tablespoons granulated sugar; 2 lemons, zest of, grated; Wet Ingredients; 4 tablespoons unsalted butter, melted and slightly cooled; 2 cups buttermilk (brought to room temperature); 2 large eggs (brought to room temperature); 1/4 teaspoon pure vanilla extract; The Rest; 1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries; toasted slivered almonds (to garnish); unsalted butter, for griddle

Servings: persons

Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
Wet Ingredients
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
The Rest
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

1
Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
2
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
3
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

1264

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dry Ingredients, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Lemon-Raspberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Raspberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions