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A stack of raspberry pancakes on a small plate against a pink background with pink and white flowers and berries to the side.
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Raspberry Pancakes With Raspberry Syrup

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. You’ll want to serve stacks of these fruity pancakes with a generous helping of that wonderful homemade syrup for every spring and summer brunch party.
Course Breakfast and Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 468kcal

Equipment

  • Electric griddle or large skillet

Ingredients

Raspberry Pancakes

  • 2 cups all-purpose flour spooned and leveled
  • 3 tablespoons white sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs beaten, at room temperature
  • 2 ½ cups buttermilk shaken before measuring
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons butter not melted
  • 2 cups raspberries

Raspberry Pancake Syrup

  • 2 cups raspberries fresh or frozen
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • Splash of water

Instructions

Raspberry Pancakes

  • Stir together flour, sugar, baking powder, baking soda and salt in a bowl. Set aside.
  • In a separate bowl, whisk together the beaten eggs, buttermilk, melted butter, vanilla extract and lemon zest.
  • Pour the wet ingredients over the dry ingredients. Fold the mixture just until combined. Do not overmix or your pancakes won't fluff up properly. The batter will be lumpy. Let the pancake batter sit at room temperature for 30 minutes.
  • Heat an electric griddle to the manufacturer's recommended temperature for pancakes or a large nonstick skillet over medium heat. Add the 2 tablespoons butter. When the butter melts and the cooking surface is heated, scoop the pancake batter and spoon it onto griddle or skillet (about ⅓ cup for a smaller pancake and about ½ cup for a large pancake). 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. Continue cooking for a few more minutes until the bottom browns and the center is cooked. Remove from the griddle or skillet and serve with more butter and the raspberry syrup. Enjoy!

Raspberry Pancake Syrup

  • Add the raspberries, white sugar and water to a small saucepan on the stove. Bring the mixture to a boil over medium-high heat, stirring every so often to help dissolve the sugar.
  • As the raspberry mixture heats, stir together the cornstarch and water in a small cup to make a slurry. Add the cornstarch slurry to the raspberry mixture once it comes to a boil. Continue to boil for another minute, just until thickened. Turn off heat.
  • Using a potato masher or two forks, mash the raspberries. For a smooth syrup, strain the mixture through a fine-mesh sieve. Or you can use the syrup as is if you'd like the fresh fruit chunks in it. Enjoy!

Video

Notes

  • Store leftover pancakes in an airtight container in the refrigerator for two to three days. Alternatively, you can cover them individually in plastic wrap, place in a freezer and freeze for up to two months.
  • To reheat in the oven, place the pancakes on a baking sheet in a single layer. Bake in a 350-degree oven for five to seven minutes. Frozen pancakes may take closer to 10 minutes. To reheat in the microwave, place up to four pancakes in a single layer on a paper towel-lined plate and set another paper towel on top. Microwave them for 15 seconds per pancake.
  • You can use frozen or fresh raspberries. For the syrup, you don’t need to bother thawing the frozen raspberries, but for the pancakes, I recommend thawing the berries and draining them first. Otherwise, your pancake batter may get too watery.
  • To keep pancakes warm, arrange them in a single layer on a baking sheet and place in a 200-degree oven. You can keep them warm for about 20-30 minutes. After that, you risk drying them out.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 2pancakes | Calories: 468kcal | Carbohydrates: 65g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 1409mg | Potassium: 306mg | Fiber: 2g | Sugar: 17g | Vitamin A: 629IU | Calcium: 286mg | Iron: 4mg