Name: Raspberry Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.333 cups all purpose flour; 2.5 teaspoons baking powder; 0.5 tsp kosher salt; 2 tablespoons unsalted butter; 1.25 cups buttermilk; 2 eggs; 2 tablespoons agave, or honey; 6 ounces raspberries

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Raspberry Pancakes

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Ingredients

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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 raspberries into the batter just before cooking to prevent them from breaking apart and bleeding color into the pancakes, keeping them whole and vibrant.
Don't Overmix the Batter 🥄
Mix your dry and wet ingredients until just combined with some lumps remaining; overmixing develops gluten and creates dense, tough pancakes instead of fluffy ones.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 5-10 minutes after mixing to let the baking powder activate and the flour fully hydrate, resulting in noticeably fluffier pancakes.
Use Room Temperature Buttermilk 🥛
Warm your buttermilk to room temperature before adding it to ensure even mixing and consistent rise throughout the pancake rather than cold spots that cook unevenly.
Toast Your First Pancake as a Test 🧪
Cook the first pancake as a test to verify griddle temperature is correct; adjust heat before cooking the batch so all pancakes have golden, even browning.