Name: Raspberry Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: American

From the Cook

1/7

Raspberry Pancakes

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Instructions

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Instructions

Whisk the first 3 ingredients in a bowl.

In a separate bowl combine the butter, buttermilk, eggs and agave until combined.

Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).

Heat a large pan or griddle on medium heat and grease with butter.

Pour about 1/4 cup of the pancake mixture onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).

Cook for 2-3 minutes on each side.

Serve

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Tips & Tricks (5)

Fold Raspberries Last 🫐
Gently fold fresh raspberries into the batter just before cooking to prevent them from breaking down and staining the pancakes while maintaining their whole berry texture and tartness.
Rest Your Batter 🧈
Let the batter sit for 5 minutes after mixing to allow the baking powder to activate partially, resulting in fluffier, more evenly risen pancakes with better structure.
Use Room Temperature Buttermilk 🥛
Warm your buttermilk slightly before mixing to ensure even incorporation with other ingredients and prevent the batter from becoming too thick, which compromises fluffiness.
Master the Griddle Temperature 🔥
Keep your griddle at medium heat and test with a water droplet—it should sizzle gently without evaporating instantly; this prevents burnt exteriors while cooking the interior through.
Don't Overmix Your Dry Ingredients 🥄
Mix flour, baking powder, and salt just until barely combined, leaving small lumps in the batter—overmixing develops gluten and creates tough, dense pancakes instead of light, fluffy ones.