These Pink Raspberry Pancakes are light, fluffy, and naturally flavored with fresh raspberries. Topped with raspberry syrup and fresh berries, they’re a delightful breakfast treat perfect for special mornings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Units
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Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1/2 cup raspberry purée (blended and strained raspberries)
- A few drops of pink food coloring (optional)
Toppings:
- 1/2 cup fresh raspberries
- 1/4 cup raspberry syrup
- Whipped cream
Instructions
- Prepare the batter: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix buttermilk, egg, vanilla, melted butter, and raspberry purée. Add pink food coloring if using.
- Combine: Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Cook pancakes: Heat a non-stick pan over medium heat. Pour batter onto the pan, cooking each pancake for 2 minutes per side until golden brown.
- Serve: Stack pancakes, drizzle with raspberry syrup, and top with fresh raspberries and whipped cream.
Notes
- For a tangy twist, add a bit of lemon zest to the batter.
- Substitute buttermilk with regular milk + 1 teaspoon vinegar if needed.
- Make it extra special with white chocolate chips in the batter!
Find it online: https://tastyera.com/pink-raspberry-pancakes/