These buttermilk pancakes with raspberries are not only a soulfood brunch for Sunday, but are also delicious with afternoon coffee.

Buttermilch-Pancakes mit Himbeeren

Buttermilch-Pancakes mit Himbeeren

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.

Buttermilch-Pancakes mit Himbeeren

Buttermilch-Pancakes mit Himbeeren

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.

Buttermilch-Pancakes mit Himbeeren

You want more breakfast inspiration?

Check out these recipes:

Crepes with Almond Butter Chocolate Cream

Extra crunchy Chocolate Granola

Creamy Carrot Cake Overnight Oats | vegan

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Buttermilk pancakes with raspberries
These buttermilk pancakes with raspberries are not only a soulfood brunch for Sunday, but are also delicious with afternoon coffee.
Buttermilch-Pancakes mit Himbeeren
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
pancakes
Ingredients
Pancakes
  • 2 tbsp Butter melted
  • 1 cup spelt flour
  • 3/4 cup buttermilk
  • 1 medium organic egg
  • 1,5 tsp baking powder
  • 2 tbsp brown sugar
  • 1 tsp vanilla extrakt
  • 1 pinch of salt
  • 1/2 cup fresh raspberries
Also
  • 1 cup fresh raspberries
  • 1 cup yoghurt plain or vanilla
  • maple syrup
  • butter to bake
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
pancakes
Ingredients
Pancakes
  • 2 tbsp Butter melted
  • 1 cup spelt flour
  • 3/4 cup buttermilk
  • 1 medium organic egg
  • 1,5 tsp baking powder
  • 2 tbsp brown sugar
  • 1 tsp vanilla extrakt
  • 1 pinch of salt
  • 1/2 cup fresh raspberries
Also
  • 1 cup fresh raspberries
  • 1 cup yoghurt plain or vanilla
  • maple syrup
  • butter to bake
Buttermilch-Pancakes mit Himbeeren
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Mix flour, baking powder, sugar and salt in a bowl. Mix butter, buttermilk, egg and vanilla extract in a separate bowl. Add the liquid ingredients to the dry dough and stir until homogeneous. Add the raspberries and carefully fold in with a spatula. Don't overmix. Set aside for 5 minutes.
  2. Heat a pan. Spread 2 teaspoons of butter on the bottom of the pan. Pour the dough into the pan in portions (approx. 3-4 tablespoons) to make pancakes. Bake for 2-3 minutes, flip and bake for another 1-2 minutes until both sides are slightly golden brown. Keep warm. Repeat until the dough is used up.
  3. Divide on plates. Best served warm with yoghurt, fresh raspberries and maple syrup.
  4. TIP: The pancakes can also be easily warmed up. Simply heat up briefly in a pan before serving.

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