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!
3tablespoonsunsalted butter,melted and cooled slightly
½cupfreshly squeezed lemon juice(from 2 lemons)
1cupfresh raspberries
1tablespoonlemon zest(from 1 lemon)
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Instructions
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.
Notes
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.