Give your next brunch a fresh and fruity touch with these raspberry pancakes with raspberry syrup! Ultra fluffy buttermilk pancakes are filled with juicy berries in every delicious bite.
Flour Baking powder and baking soda Salt Sugar Buttermilk Butter Eggs Vanilla Lemon zest Raspberries Cornstarch
Stir together flour, sugar, baking powder, baking soda and salt in a bowl. These are the dry ingredients. Set aside.
In a separate bowl, whisk together the beaten eggs, buttermilk, melted butter, vanilla extract and lemon zest. These are the wet ingredients.
Pour the wet ingredients over the dry ingredients. Fold the mixture just until combined. Let the pancake batter sit at room temperature for 30 minutes.
Heat an electric griddle or large nonstick skillet. Pour pancake batter onto griddle or skillet. Once the batter forms a circular shape, place a few raspberries on top.
When the edge begins to set, small bubbles rise throughout the batter and the bottom turns golden brown, use a large pancake spatula to carefully flip the pancake.
To make raspberry syrup, boil water, sugar and raspberries. Add cornstarch mixed with water and boil again. Mash raspberries.
For the ultimate brunch party, put these raspberry pancakes on the menu. You’ll love every fluffy bite.