Lemon Raspberry Pancakes burst with sweetness and citrus. Bright enough for even the darkest days, these spectacular light and fluffy pancakes are definitely worth getting out of bed for!

Stack of pancakes topped with fresh raspberries, lemon glaze, and lemon zest.

One of the best things about having many different pancake recipes in your pocket is knowing you can customize on a whim. One day you might make these raspberry lemon pancakes and the next you might make blueberry lemon pancakes. Lemon is a flavor that pairs so well with almost anything. You’ll never have a shortage of combinations. These really are so versatile.

About this Lemon Raspberry Pancake Recipe:

This lemon raspberry pancake recipe may exceed all expectations. They’re soft, sweet, tart, and as easy to make as your everyday buttermilk pancakes. Fresh lemon adds a zing to the sweetness of the pancake which is complemented by the juicy raspberries. A hint of yellow with flecks of red makes for one gorgeous looking breakfast!

If you live in a cold climate and are all wintered out, whip up a batch of these bright and airy pancakes and bring a little summer soul into your kitchen.

Close up of fresh raspberries.

Top with a dusting of powdered sugar, some extra fresh berries, or a drizzle of maple syrup. Or, try lemon cream cheese glaze. It’s an American style breakfast your whole family will enjoy.

Surprise your sweetheart with a special brunch this weekend, complete with all the best toppings and a mimosa or a mimosa mocktail. Wake the kids up to the smell of homemade pancakes this weekend or freeze a batch and pull them out on a busy weekday morning.

There is never a wrong day or time to enjoy these mouthwatering raspberry lemon pancakes. Just make sure to grab one before they’re all gone!

Close up of lemon raspberry pancakes on a fork.

What you need

  • All-Purpose Flour – For a gluten-free alternative you can use one to one gluten-free all-purpose flour.
  • Granulated Sugar – These pancakes don’t need much but for a healthy alternative you can use less or omit it completely (at your own discretion).
  • Baking Powder & Baking Soda – This duo, paired with lemon juice, works together to create fluffy pancakes.
  • Salt – As with most recipes, it brings out the individual flavors and balances everything nicely.
  • Milk – You can use whole milk, 2%, or skim. For a dairy-free option, use almond milk, or oat milk.
  • Eggs – You’ll need 2 for this recipe.
  • Pure Vanilla Extract – This will add an extra layer of flavor and warmth. If you don’t have it, you can skip it and the pancakes will still have plenty of flavor.
  • Unsalted Butter – We use unsalted so we can control the amount of salt in the recipe.
  • Freshly Squeezed Lemon Juice & Zest – You’ll need 2 lemons. Don’t forget to zest one of the lemons before you cut them in half and juice them, it will make your life so much easier!
  • Fresh Raspberries – You can use frozen as well, but they might bleed a bit more into the pancake (not necessarily a bad thing) and could be a bit mushy.
Overhead view of ingredients.

How to make them

Preheat griddle to medium heat and in a large bowl, mix flour, sugar, baking powder, baking soda, and salt. 

Dry ingredients in glass mixing bowl with whisk.

In a separate bowl, whisk together milk, eggs, vanilla, butter.

Wet ingredients in clear glass mixing bowl.

Add the wet ingredients to the dry ingredients, mixing lightly.

Wet and dry ingredients being mixed together.

Pour in the lemon juice and gently fold it in. The mixture will bubble up and get somewhat fluffy. Do not over stir.

Fluffy pancake batter in batter bowl.

Gently fold in raspberries (or wait and sprinkle them on each pancake) and lemon zest.

Raspberries and lemon zest sinking into pancake batter.

Drop batter by ¼ cup onto hot griddle and cook until bubbles appear on top. Flip and cook until golden brown.

Uncooked pancake topped with fresh raspberries.

How to Make These Pancakes Your Own

  • If you are particular about raspberry placement, you can sprinkle them (or place them) on after pouring batter onto the griddle.
  • Take this recipe one step further and turn these into easy sheet pan pancakes, like these buttermilk sheet pan pancakes or s’mores sheet pan pancakes.
  • Swap out the raspberries for blueberries, cherries, bananas, or strawberries.

Storage Suggestions

Once the pancakes are completely cooled, they are still fine to leave out on the counter for a couple of hours. You know, for when little hands want a snack. After that, store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Tip! Ideas for toppings include: Cream cheese frosting, lemon glaze, chocolate sauce, maple cinnamon butter, fresh fruit, powder sugar, strawberry sauce, lemon curd, whipped cream, and of course maple syrup.

Pancakes on a fork with glaze dripping off.

Lemon Deliciousness!

Love lemon? We do, too! Try these recipes:

Stack of pancakes topped with fresh raspberries and lemon glaze.

Get the Recipe: Lemon Raspberry Pancakes

Lemon Raspberry Pancakes burst with sweetness and citrus. Bright enough for even the darkest days, these spectacular light and fluffy pancakes are definitely worth getting out of bed for!
5 from 3 rating


  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • ½ cup freshly squeezed lemon juice (from 2 lemons)
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest (from 1 lemon)


  • Preheat griddle to medium heat.
  • In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together milk, eggs, vanilla, butter. Add to dry ingredients, mix lightly. Fold in lemon juice. Mixture will bubble up and get somewhat fluffy. Do not overstir. Gently fold in raspberries (see note) and lemon zest.
  • Drop batter by ¼ cupfuls onto hot griddle.
  • Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.


  • Makes 20-24 pancakes.
  • You can leave raspberries out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the berries.
Serving: 3pancakes, Calories: 221kcal, Carbohydrates: 34g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 349mg, Potassium: 141mg, Fiber: 2g, Sugar: 8g, Vitamin A: 259IU, Vitamin C: 11mg, Calcium: 120mg, Iron: 2mg