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.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 2

In a separate bowl, combine the buttermilk, lemon zest, lemon juice, egg, melted butter, and vanilla extract. Whisk until well combined.

Step 3

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.

Step 4

Carefully fold the fresh raspberries into the batter, being cautious not to crush them.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Step 6

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.

Step 7

Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Step 8

Transfer cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Step 9

Serve the pancakes warm, garnished with powdered sugar, extra raspberries, and a drizzle of maple syrup, if desired.

Nutrition Facts

Serving size	(908.6g)

Amount per serving	% Daily Value*
Calories	1848.3

Total Fat 78.6g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 2.6g
Cholesterol 409.0mg	0%
Sodium 2562.8mg	0%
Total Carbohydrate 252.1g	0%
Dietary Fiber 15.9g	0%
Total Sugars 92.0g
Protein 37.6g	0%

Vitamin D 212.4IU	0%
Calcium 510.2mg	0%
Iron 11.0mg	0%
Potassium 1103.0mg	0%

*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.

Source of Calories

Fat: 37.9%

Protein: 8.1%

Carbs: 54.0%