Raspberry Pancakes

Raspberry Pancakes are fluffy and perfectly tart. These pancakes look so beautiful and are great for breakfast, snacks or even in a school lunch. I love these pancakes because even though they are pancakes, I tried to make them as healthy as possible. Plus, raspberries are filled with fiber, vitamin C, and manganese, and are proven to have anti-inflammatory properties so you can feel good about serving these to your family. You could even try this recipe with other seasonal berries like strawberries, blueberries, cherries or even a mixture of them all!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 241 kcal per serving

Ingredients

1 ⅓ cups - all purpose flour
2 ½ teaspoons - baking powder
½ tsp - kosher salt
2 tablespoons - unsalted butter
1 ¼ cups - buttermilk
2 - eggs
2 tablespoons - agave, or honey
6 ounces - raspberries

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

Nutrition