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.
Ingredients
- 1 1/3 cup all purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoon unsalted butter, melted (plus more for cooking)
- 1 1/4 cup buttermilk
- 2 eggs, whisked
- 2 tablespoons agave (or honey)
- 6 ounces raspberries (almost 1 cup)
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
- * You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
- * I also tested this batter in a waffle iron and they came out gorgeous, crispy and fluffy!
- **Allow to cool and place in a ziploc bag, label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Cholesterol: 75mg | Sodium: 470mg | Fiber: 2g | Sugar: 15g
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