Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk, room temperature
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon for cooking
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- For serving: maple syrup, or a lemon glaze made with 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1 to 2 tablespoons milk
Do This
- 1. Heat a griddle to 350°F, or set a skillet over medium-low heat. If desired, preheat the oven to 200°F to keep pancakes warm.
- 2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 3. In another bowl, whisk buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla.
- 4. Stir wet ingredients into dry ingredients just until no dry pockets remain; rest the batter for 5 minutes.
- 5. Grease the griddle with butter. Cook 1/4-cup portions of batter, sprinkling raspberries on top of each pancake before flipping.
- 6. Cook 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. Serve warm with maple syrup or lemon glaze.
Why You’ll Love This Recipe
- Fresh and cheerful: Bright lemon zest and juicy raspberries make these pancakes taste sunny and lively.
- Light and fluffy: Buttermilk, baking powder, and a short batter rest create tender pancakes with a soft rise.
- Easy enough for weekends: The batter comes together in one dry bowl and one wet bowl, with no special equipment needed.
- Two topping options: Keep it classic with maple syrup or add a simple citrus glaze for a bakery-style finish.
Grocery List
- Produce: 2 lemons, 1 pint fresh raspberries
- Dairy: Buttermilk, unsalted butter, milk for glaze
- Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract, powdered sugar, maple syrup
Full Ingredients
For the Raspberry Lemon Pancakes
- 1 1/2 cups all-purpose flour, spooned and leveled, about 188 grams
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1 1/4 cups buttermilk, room temperature, about 300 milliliters
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted and cooled for 5 minutes
- 1 tablespoon finely grated lemon zest, from about 2 medium lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, about 125 grams, gently rinsed and dried well
- 1 tablespoon unsalted butter, softened, for greasing the pan, plus more as needed
For the Optional Lemon Glaze
- 1 cup powdered sugar, sifted if lumpy
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 to 2 tablespoons milk, added as needed for drizzling consistency
- 1 small pinch fine salt
For Serving
- Warm maple syrup, as desired
- Extra fresh raspberries, optional
- Extra lemon zest, optional
- Softened butter, optional
Step-by-Step Instructions
Step 1: Prepare the pan and warm the oven
Set a griddle to 350°F, or place a large nonstick or well-seasoned cast-iron skillet over medium-low heat. If you want to keep the pancakes warm while cooking the full batch, preheat the oven to 200°F and place a wire rack on a rimmed baking sheet inside. The rack helps the pancakes stay fluffy instead of steaming on a flat plate.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Whisk for about 20 seconds so the leaveners are evenly distributed. This helps every pancake rise evenly and keeps the texture light.
Step 3: Mix the wet ingredients
In a separate medium bowl, whisk together 1 1/4 cups buttermilk, 2 large eggs, 3 tablespoons melted and cooled unsalted butter, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. The melted butter should feel warm, not hot, so it does not scramble the eggs or clump when it hits the buttermilk.
Step 4: Combine the batter gently
Pour the wet ingredients into the dry ingredients. Using a flexible spatula or wooden spoon, stir just until the flour is moistened and no large dry pockets remain. The batter should look thick and a little lumpy. Do not whisk until smooth; overmixing develops gluten and can make the pancakes tough instead of fluffy.
Let the batter rest at room temperature for 5 minutes. This short rest gives the flour time to hydrate and allows the baking powder and buttermilk to start creating tiny bubbles, which helps the pancakes cook up tender and light.
Step 5: Cook the first side with raspberries
Lightly grease the hot griddle or skillet with a thin layer of the softened butter. For each pancake, scoop 1/4 cup of batter onto the cooking surface, leaving a little room between pancakes for spreading. Immediately scatter 5 to 7 raspberries over the top of each pancake, pressing them in very gently with your fingertips or the back of a spoon.
Cook for 2 to 3 minutes, until the edges look set, bubbles appear on the surface, and the underside is golden brown. Sprinkling the raspberries onto each pancake instead of stirring them fully into the bowl keeps the batter from turning pink and helps the berries stay evenly distributed.
Step 6: Flip and finish cooking
Slide a thin spatula under each pancake and flip in one confident motion. Cook for 1 to 2 minutes more, until the second side is golden and the center springs back lightly when touched. If the pancakes are browning too quickly before the centers cook through, reduce the heat slightly. If they look pale after 3 minutes, increase the heat a little.
Transfer cooked pancakes to the 200°F oven to keep warm while you repeat with the remaining batter. Grease the pan lightly between batches as needed, using just enough butter to prevent sticking.
Step 7: Make the citrus glaze
If using the lemon glaze, whisk 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon milk, and a small pinch of salt in a small bowl until smooth. For a thicker glaze, leave it as is. For a thinner drizzle, whisk in up to 1 additional tablespoon milk, 1 teaspoon at a time, until it flows easily from a spoon.
Step 8: Serve warm
Stack the warm pancakes on plates and top with softened butter, extra raspberries, and a little extra lemon zest if you like. Drizzle with warm maple syrup for a classic breakfast, or spoon the lemon glaze over the top for a bright, sweet-tart finish. Serve right away while the pancakes are soft, fluffy, and warm.
Pro Tips
- Dry the raspberries well: After rinsing, pat them gently with a clean towel. Extra moisture can make small wet pockets in the pancakes.
- Use fresh lemon zest: Zest the lemon before juicing it, and avoid the bitter white pith. Fresh zest gives the strongest, cleanest lemon flavor.
- Do not overmix: A few lumps are a good sign. Smooth batter often means the pancakes will be denser.
- Watch the heat: Medium-low to medium heat is best. Pancakes need enough time for the centers to cook before the outsides get too dark.
- Keep batches warm the right way: Use a 200°F oven and a wire rack so the pancakes stay warm without becoming soggy.
Variations
- Blueberry lemon pancakes: Replace the raspberries with 1 cup fresh blueberries and cook the recipe the same way.
- Raspberry almond pancakes: Add 1/4 teaspoon almond extract to the wet ingredients and sprinkle toasted sliced almonds over the finished stack.
- Whole wheat lemon pancakes: Replace 1/2 cup of the all-purpose flour with whole wheat flour. Add 1 to 2 extra tablespoons buttermilk if the batter seems too thick.
Storage & Make-Ahead
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 300°F oven for 6 to 8 minutes, or toast them in a toaster on a low setting until heated through. For longer storage, freeze cooled pancakes in a single layer on a baking sheet for 1 hour, then transfer them to a freezer-safe bag with parchment between layers. Freeze for up to 2 months. Reheat frozen pancakes in a 325°F oven for 10 to 12 minutes.
To make breakfast easier, whisk the dry ingredients together the night before and keep them covered at room temperature. You can also zest and juice the lemons up to 1 day ahead and refrigerate them separately. For best texture, mix the wet ingredients into the dry ingredients just before cooking.
Nutrition (per serving)
Approximate nutrition per serving, based on 4 servings and including lemon glaze but not extra maple syrup or butter: 475 calories, 14 grams fat, 8 grams saturated fat, 75 grams carbohydrates, 3 grams fiber, 35 grams sugar, 12 grams protein, and 620 milligrams sodium.
