Raspberry Pancakes With Raspberry Syrup Recipe
Give your next brunch a fresh and fruity touch with these raspberry pancakes with raspberry syrup! Ultra fluffy buttermilk pancakes are filled with juicy berries in every delicious bite.
How to Make the Best Raspberry Pancakes With Raspberry Syrup
Give your next brunch a fresh and fruity touch with these raspberry pancakes with raspberry syrup! Ultra fluffy buttermilk pancakes are filled with juicy berries in every delicious bite. You’ll want to serve stacks of these fruity pancakes with a generous helping of that wonderful homemade syrup for every spring and summer brunch party.
The magic of these pancakes lies in the combination of tender, buttermilk-based batter and the burst of fresh raspberries throughout. Every bite delivers a delightful mix of textures and flavors—light and fluffy pancakes contrasted with sweet, tart berries. The homemade raspberry syrup is the perfect complement, adding an elegant touch that feels restaurant-quality but comes together in minutes.
Whether you’re hosting a spring brunch or looking for a special weekend breakfast, these raspberry pancakes are sure to impress. The recipe serves four and includes both the pancake instructions and syrup preparation, making it easy to plan your brunch timing. Serve warm with the homemade syrup drizzled generously on top, along with fresh whipped cream or a dollop of Greek yogurt for extra indulgence.
Raspberry Pancakes With Raspberry Syrup
Give your next brunch a fresh and fruity touch with these raspberry pancakes with raspberry syrup! Ultra fluffy buttermilk pancakes are filled with juicy berries in every delicious bite.
Ingredients
Raspberry Pancakes
Raspberry Pancake Syrup
Instructions
Raspberry Pancakes
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine beaten eggs, buttermilk, melted butter, vanilla extract, and lemon zest. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until just combined. Do not overmix; lumps are okay.
- Heat a skillet or griddle over medium heat and butter it lightly.
- Drop 1/4 cup of batter per pancake onto the hot skillet. Sprinkle a few raspberries on top of each pancake.
- Cook until the edges look set and bubbles form on the surface, about 1-2 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
- Repeat with remaining batter.
Raspberry Pancake Syrup
- In a medium saucepan, combine raspberries, sugar, and water. Bring to a boil over medium heat, stirring occasionally.
- In a small bowl, whisk cornstarch with a splash of water to make a slurry.
- Once the mixture is boiling, slowly pour in the cornstarch slurry while stirring constantly.
- Continue cooking for 1-2 minutes until the syrup thickens and becomes clear.
- Remove from heat and let cool slightly before serving.
Notes
- For a smoother syrup, strain out the raspberry seeds if desired.
- The syrup can be made ahead and stored in the refrigerator for up to 5 days.
- Use fresh or frozen raspberries; both work equally well for this recipe.