Raspberry Pancakes

Raspberry Pancakes


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • Extra butter or oil for cooking
  • Maple syrup and additional raspberries for serving


  1. Prepare the Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Prepare the Wet Ingredients:
    • In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
  3. Combine Wet and Dry Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  4. Add Raspberries:
    • Gently fold in the raspberries.
  5. Cook the Pancakes:
    • Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
    • Pour ¼ cup of batter for each pancake onto the griddle.
    • Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
    • Flip and cook for another 2-3 minutes, until golden brown and cooked through.
  6. Serve:
    • Serve the pancakes warm with maple syrup and additional raspberries on top.