Raspberry Buttermilk Pancakes

raspberry buttermilk pancakes

Raspberry buttermilk pancakes served with powdered sugar and fresh raspberries for breakfast, I’m sure nobody resist that. Fruity and healthy breakfast to start up your day. I made this pancakes a little bit different as usual. Normally I made smaller pancakes because faster to cook and of course faster to eat it.

But this pancakes are big and took a little bit longer to cook it. From the whole batter, I divided into four. So at the end there are four big pancake staple (on the pictures only three staple, I ate one piece of it during cooking the others). So if you still have raspberry on refrigerator, try this raspberry buttermilk pancakes.

buttermilk raspberry pancakes

Raspberry Buttermilk Pancakes


  • 1 cup (125g) fresh raspberries
  • 2 eggs
  • 4 tablespoons sugar
  • 200ml buttermilk
  • 2 tablespoons butter
  • 1 cup (150g) flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder


  1. Mix flour, salt and baking powder. Melt butter, cool down.
  2. Whisk eggs, sugar and buttermilk. Add melted butter.
  3. Add flour mixture, combine well.
  4. Keep 10-15 minutes in refrigerator, add fresh raspberries, combine slowly.
  5. Grease pan with butter or oil, heat a pan with low heat, pour 1/4 of the batter, cook for 5-6 minutes for each side.
  6. Serve with powdered sugar and fresh raspberries.

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  1. Yum, love pancakes, and buttermilk makes them so moist and delicious! These look perfect 🙂

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