Raspberry Lemon Pancakes

Name: Raspberry Lemon Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons melted butter; Zest of 1 lemon; 1/2 cup fresh raspberries; Maple syrup; Additional raspberries; Whipped cream (optional)

Highlighted under: Classic Bakery Favorites

I absolutely adore these Raspberry Lemon Pancakes because they bring a burst of freshness to my morning routine. The tartness of the raspberries beautifully complements the zesty brightness of the lemon. Every bite is a delightful mix of flavors that awaken my taste buds and set a positive tone for the day. Plus, they are incredibly easy to whip up, making them a favorite for both special occasions and weekday breakfasts. You can’t go wrong with this vibrant pancake stack!

Created by

Mario

Last updated on 2026-01-15T11:57:30.895Z

When I first experimented with these Raspberry Lemon Pancakes, I was searching for a breakfast that felt luxurious yet simple. The combination of tart raspberries and zesty lemon just works so well together. I remember the joy of taking my first bite and being greeted by that fresh explosion of flavor. It’s a sure way to brighten up any morning.

One tip I've learned is to fold the raspberries into the batter gently to keep their shape intact, ensuring that every pancake has a lovely jewel-like burst of fruit when it's served. These pancakes are not only delicious but also look stunning on the plate!

        Why You Will Love These Pancakes
        Tart raspberry flavor balanced with bright lemon zest
Fluffy texture that melts in your mouth
Perfect for brunch with family or a cozy breakfast at home

      

Mastering the Pancake Batter

The key to achieving light and fluffy raspberry lemon pancakes lies in the batter. It’s essential to avoid overmixing when combining your wet and dry ingredients. A few lumps are perfectly fine. Overmixing can develop the gluten in the flour, leading to dense pancakes. Aim for a mixture that is slightly lumpy, and be gentle when folding in those fresh raspberries to keep them intact and provide delightful bursts of flavor in each bite.

If you want to enhance the lemon flavor, consider adding a touch of lemon juice to the wet ingredients. This will elevate the freshness and balance well with the sweetness of the raspberries. You can also swap out half the all-purpose flour for whole wheat flour for added nutrition without compromising the fluffy texture, just remember to add an extra tablespoon of milk to maintain consistency.

Cooking Techniques for Perfect Pancakes

When it’s time to cook your pancakes, preheating your skillet or griddle is crucial. A medium heat setting is optimal; if the temperature is too high, the outsides will burn before the insides cook through. You can test the heat by flicking a drop of water onto the surface—if it sizzles and evaporates immediately, your cooking surface is ready. Remember to lightly grease your pan to prevent sticking, which can sometimes lead to an unevenly cooked pancake.

Watch for the bubbles forming on the surface of the pancake—this is a sign that it’s ready to flip. If you flip too soon, the pancake may fall apart or won’t brown properly. Cook until the edges appear set and golden brown, giving the perfect crispy contrast to the soft interior. For added texture, try incorporating a sprinkle of sugar on the surface before flipping, which can create a caramelized crust.

Ingredients

Ingredients for Raspberry Lemon Pancakes:

For the Pancakes:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
Zest of 1 lemon
1/2 cup fresh raspberries

For the Topping:

Maple syrup
Additional raspberries
Whipped cream (optional)

Gather all the ingredients before you start cooking!

Instructions

Instructions:

Prepare the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, egg, melted butter, and lemon zest. Gradually fold the wet ingredients into the dry ingredients until just combined.

Gently fold in the raspberries to avoid breaking them.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook the other side until golden brown, about 2 more minutes.

Serve and Enjoy

Serve the pancakes hot with maple syrup, additional raspberries, and whipped cream if desired. Enjoy your delicious Raspberry Lemon Pancakes!

Enjoy your breakfast!

Pro Tips

For extra flavor, you can add a tablespoon of lemon juice into the batter. Additionally, try to serve these pancakes immediately for the best experience—reheating can make them lose their fluffiness.

Serving Suggestions

These Raspberry Lemon Pancakes are versatile enough to be enjoyed in various ways. You can top them with a drizzle of honey or flavored yogurt for a nutritious twist. Adding a dollop of lemon curd alongside the maple syrup can provide an extra zing that complements the tart raspberries beautifully. For an indulgent brunch experience, consider pairing these pancakes with crispy bacon or a side of scrambled eggs to balance the sweetness.

If you’re feeling adventurous, you can modify the toppings based on seasonal fruits. Sliced strawberries or blueberries can be delicious alternatives to raspberries, and they can nicely blend with the lemon infusion. A sprinkle of powdered sugar adds an elegant touch, while a few mint leaves can elevate the presentation even further. These pancakes not only taste amazing but look fantastic for any morning gathering.

Storage and Reheating Tips

If you find yourself with leftover pancakes, you can store them in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing them. Place parchment paper between each pancake and store them in a zip-top bag; this prevents them from sticking together. When you're ready to enjoy them again, simply reheat in a toaster or on a skillet over low heat until warmed through, about 3-5 minutes per side.

To keep the pancakes as fluffy as when they were first made, be sure to cover them if reheating in the microwave. Try placing a wet paper towel over the pancakes to trap steam, which helps maintain moisture. Avoid overheating, as this can lead to tough pancakes. Adjust the time based on the number of pancakes you are warming; 30-second intervals are a good way to start.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them to avoid excess moisture in the batter.

→ How do I know when the pancakes are ready to flip?

Look for bubbles forming on the surface of the pancake; when the bubbles pop and the edges look set, it's time to flip!

→ Can I prepare the batter ahead of time?

It is best to make the batter fresh, but you can prepare the dry ingredients in advance and simply mix with wet ingredients when you're ready to cook.

→ What can I serve with these pancakes?

These pancakes are delightful with maple syrup, fresh berries, a sprinkle of powdered sugar, or a dollop of whipped cream!