Information
5 min
10
4
Breakfast
USA
There’s nothing quite like waking up to the smell of fresh, fluffy pancakes sizzling on the griddle. These Raspberry Buttermilk Pancakes are a family favorite, bringing together the light tanginess of buttermilk and the sweet, fruity burst of Chad’s Raspberry Syrup . Whether you're making them for a cozy weekend breakfast or a special brunch gathering, these pancakes will have everyone coming back for seconds.
Why You’ll Love This Recipe
Perfectly Fluffy: The buttermilk ensures a light, airy texture.
Balanced Sweetness: The tartness of raspberries complements the syrup beautifully.
Easy to Make: Simple ingredients, quick preparation, and delicious results.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 large egg
2 tbsp unsalted butter , melted
1/2 cup fresh raspberries
1/2 cup Chad’s Raspberry Syrup , for serving
Directions
Step 1
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Step 2
Prepare Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, and melted butter.
Step 3
Combine: Gradually fold the wet ingredients into the dry mixture, stirring until just combined. Gently fold in the fresh raspberries.
Step 4
Cook Pancakes: Heat a non-stick griddle or pan over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface.
Step 5
Flip & Serve: Cook for about 2 minutes per side or until golden brown. Serve warm with generous drizzles of Chad’s Raspberry Syrup .
Tips for Success
Do not overmix the batter; lumps are okay!
Use a greased griddle to ensure perfect pancakes.
Serve with whipped cream and extra fresh raspberries for a gourmet touch.