These buttermilk pancakes with raspberries are not only a soulfood brunch for Sunday, but are also delicious with afternoon coffee.
The fresh, fruity raspberries are not only in the dough, but also in the topping. That’s why these pancakes taste bite after bite like summer.
Let’s talk a second about the flour. Here you can honestly take what you like best.
I prefer spelt flour. This makes a great consistency on the one hand and an incredibly delicious, “wholemeal” taste on the other.
Little tips and tricks
- Make sure you don’t over mix the dough. This will ensure that the pancakes are later fluffy and that the berries do not spread in the mass in the form of puree.
- Let the dough sit for a few minutes. The ingredients combine better and the taste unfolds.
- If you feel like it, replace the raspberries with blueberries. They go very well with the other ingredients.
This recipe for buttermilk pancakes with raspberries a very simple and uncomplicated one. And oh, SO delicious! Whether in the morning, as an afternoon snack or with dinner, they are yummy, yummy, YUMMY.
You want more breakfast inspiration?
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