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; 1 teaspoon 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

Highlighted under: Simple Sweet Recipes

I absolutely love waking up to the smell of fresh pancakes, especially when they are infused with bright lemon and juicy raspberries. This recipe for Raspberry Lemon Pancakes has become a staple in our home because they are not only delicious but also incredibly easy to make. The zesty lemon perfectly complements the sweetness of the raspberries, creating a breakfast that feels both light and indulgent at the same time. Whether it’s a lazy weekend morning or a celebratory brunch, these pancakes never fail to impress.

Created by

Emily

Last updated on 2026-01-16T12:50:28.104Z

When I first experimented with adding raspberry and lemon together in pancakes, I was surprised by how well they harmonized. The zesty brightness of the lemon really makes the sweet raspberries pop. I learned that using fresh raspberries instead of frozen not only enhances the texture but also adds a burst of flavor in every bite. The secret? A hint of lemon zest in the batter truly elevates the taste!

My friends can’t get enough of these pancakes! I always serve them with a drizzle of maple syrup and a sprinkle of powdered sugar. What I love most is that they can easily be adjusted for dietary preferences—simply swap in almond milk for a dairy-free option or whole wheat flour for a nuttier flavor. Pancake perfection at its best!

        Why You'll Love These Pancakes
        Zesty lemon flavor that brightens your morning
Bursting with fresh raspberries for a sweet and tart combination
Fluffy texture that pairs perfectly with syrup or yogurt

      

Perfecting Your Pancake Batter

The key to fluffy pancakes lies in how you mix your batter. Stir the wet and dry ingredients together until just combined; a few lumps are absolutely fine. Overmixing can lead to dense pancakes, so embrace the texture! Gently folding in the raspberries adds a delightful burst of flavor while maintaining their shape, which is essential for the overall texture of the finished pancakes. Take care to avoid crushing too many berries during this step, as that can turn your batter pink and alter the presentation.

When making these pancakes, the temperature of your ingredients can significantly affect the result. For the lightest texture, ensure your buttermilk and egg are at room temperature before mixing. This helps them blend more easily with the dry ingredients. A quick tip I use is to let my buttermilk sit in a warm spot for about 15 minutes before beginning. This step also enhances the flavor, ensuring the lemon and raspberries shine through.

Tips for Cooking Pancakes

When it's time to cook your pancakes, achieving the right heat level is crucial. Start with a medium setting on your stove, allowing the skillet to preheat for about 5 minutes. If you splash a drop of water on the skillet and it sizzles and evaporates immediately, you’re ready to go. Using a non-stick skillet or griddle will help ensure that your pancakes don’t stick and cook evenly. Keep an eye out for golden edges and bubbles forming on the top before flipping; this indicates they’re ready to turn.

If you notice that your pancakes are cooking too quickly or showing signs of burning, reduce the heat slightly. Cooking them too fast can lead to a raw center, while they should be golden brown on the outside and soft in the middle. Remember that pancake sizes matter too—larger pancakes may require a longer cooking time, so be sure to adjust your flip time accordingly. For uniform pancakes, using a measuring cup for pouring the batter can help achieve consistent sizes.

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon 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

Instructions

Prepare the Batter

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

Gently fold in the raspberries.

Cook the Pancakes

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

Serve and Enjoy

Serve the pancakes warm with a drizzle of maple syrup and a dusting of powdered sugar. Add a few extra raspberries on top for garnish if desired.

Pro Tips

For extra lemon flavor, try adding a squeeze of fresh lemon juice to the batter. Serve with whipped cream for a gourmet touch!

Serving Suggestions

These Raspberry Lemon Pancakes pair delightfully with various toppings. Aside from the classic maple syrup, try a dollop of yogurt or a sprinkle of lemon curd for an extra zing. Fresh mint leaves can also elevate the dish, providing a refreshing contrast to the sweet and tart elements. If you’re feeling adventurous, consider adding a handful of sliced bananas or a drizzle of chocolate sauce for a flavor twist.

To make your brunch spread more substantial, serve the pancakes alongside eggs or crispy turkey bacon, creating a balanced meal. These additions will complement the lightness of the pancakes beautifully, making your breakfast or brunch feel more gourmet. You could even create a pancake stack with layers of whipped cream or mascarpone in between for a show-stopping presentation.

Make-Ahead and Storage Tips

If you're planning to enjoy these pancakes over several days, you can prepare the batter the night before. Store it in the refrigerator, but make sure to give it a gentle stir before using in the morning; the ingredients may have settled. However, for best results, I recommend cooking them fresh for the fluffiest texture. Leftover pancakes can easily be refrigerated for up to 3 days or frozen for longer storage. Simply layer them with parchment paper and place them in an airtight container.

To reheat pancakes, the toaster works wonders for a quick and even warm-up. If you prefer using the microwave, cover them with a damp paper towel and heat in short bursts of 20 seconds until warmed through. For best quality, avoid reheating multiple times, as this can make the pancakes chewy. Enjoy warm, with your favorite toppings for a comforting breakfast any day of the week!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but fresh raspberries give the best texture and flavor.

→ Can I make the batter ahead of time?

It’s best to prepare the batter fresh, but you can mix the dry ingredients in advance and combine with wet ingredients just before cooking.

→ What can I substitute for buttermilk?

You can create a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes.

→ How can I make these pancakes vegan?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk.