Fluffy Raspberry Pancakes

Not sure if I'll ever stop posting pancakes recipes on my blog because I just love them. They are so easy to prepare, and they are delicious, especially with fruit. I made these delicious pancakes and they are light, fluffy, and full of flavor. If you ever wonder what my first post on Instagram was, then let this post be a reminder 🥞🥞🥞

The key ingredient in brightening the flavor in these pancakes is the buttermilk! You can't go wrong with using buttermilk for your pancakes. They make your pancakes feel so warm and fuzzy honestly, it felt I was eating a cloud 😍. You know, it's so easy to make your own buttermilk - mix 1 cup of milk with 2 tablespoons of vinegar or lemon juice then let it sit for 5 minutes, the mixture will start to cream like mala/lacto/sour milk 😀

I understand we all enjoy pancakes a little differently - my family goes traditional with butter and maple syrup, my friend loves them with strawberry jam, and my favorite is whipped cream, syrup, and raspberries; that's why I'm here to share with you my recipe! Give them a try this weekend and let me know what you think 🙂

Here are my other pancake recipes > Banana pancakes and on my Instagram highlights.

For your pancake batter, you need eggs, sugar, oil, milk, flour, baking powder/soda, vanilla essence, raspberries, and syrup. So you quickly mash a couple of raspberries with syrup to make the raspberry sauce, then whisk eggs with sugar; I used an electric mixer to whisk the egg whites & sugar and I used a spatula to whisk and fold the flour, baking powder, salt and raspberry sauce. Also, it’s okay if your pancake batter is a little lumpy because of the raspberry sauce, your pancakes will be so tender 😍 They will taste like magic!

I used oil to grease my pan, though I prefer the flavor of butter. You will see that your pancakes are ready to be flipped with the bubbles on the surface have popped (see image attached). To keep pancakes warm, place them in a single layer on a plate, and cover them as you make the rest. That's all I'm going to say now.

Let's get to the recipe!

Prep time: 10 minutes

Cook time: 10

Servings: 11 medium fluffy pancakes

Ingredients:

• raspberries

• 1 tablespoon syrup

• 2 eggs

• 2 tablespoons sugar

• 1 1/2 cups buttermilk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• Vegetable oil for the pan

Procedure:

1. In a small bowl, mash the raspberries and syrup with a fork until the mixture is lumpy.

2. Separate egg whites and yolks in two bowls.

3. In the first bowl, slight whisk eggs whites and sugar for approx 2 minutes.

4. In a separate bowl, whisk egg yolks, vanilla, and buttermilk. Add to the first bowl and mix until just combined. Add in the flour, baking powder/soda, and salt then folder with a spatula until well mixed. Do not over mix.

5. Preheat a pan over low-medium heat and grease with butter or oil.

6. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until bubbles are visible on top, about 2 minutes. Flip and cook on the other side for 2 minutes.

7. Place your pancakes on a plate then top with raspberries and syrup.

8. Serve immediately or keep covered to keep warm until ready to serve!