Mouthwatering buttermilk pancakes, topped with powdered sugar and raspberry

There’s something utterly irresistible about the aroma of freshly cooked pancakes wafting through the air, especially when they’re topped with a dusting of powdered sugar and a burst of juicy raspberries. Today, I’m sharing with you my all-time favorite recipe for buttermilk pancakes that are fluffy, flavorful, and downright delightful.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For Serving:

  • Powdered sugar, for dusting
  • Fresh raspberries, for topping
  • Maple syrup, for drizzling (optional)
  • Extra butter, for serving (optional)

Instructions:

  1. Preheat Your Griddle or Pan: Place a griddle or non-stick skillet over medium heat and allow it to preheat while you prepare the pancake batter.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix—the batter should be slightly lumpy.
  5. Cook the Pancakes: Lightly grease the preheated griddle or skillet with butter or cooking spray. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancakes and the edges begin to look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
  6. Serve: Transfer the cooked pancakes to a serving plate. Dust them generously with powdered sugar and top with a handful of fresh raspberries. Drizzle with maple syrup and add an extra pat of butter if desired.
  7. Enjoy: Serve your buttermilk pancakes immediately while they’re still warm and fluffy. Dive in with your fork and savor each delectable bite, reveling in the perfect balance of sweetness from the powdered sugar and tartness from the raspberries.

These buttermilk pancakes are a breakfast classic with a delightful twist, thanks to the addition of tangy buttermilk and vibrant raspberries. Whether you’re treating yourself to a leisurely weekend brunch or whipping up a quick weekday breakfast, these pancakes are sure to brighten your day and leave you craving more. So go ahead, whip up a batch, and let the aroma of freshly cooked pancakes fill your kitchen with joy!

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