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Fluffy buttermilk pancakes topped with fresh raspberries and creamy lemon glaze. Perfect for breakfast or brunch.

Raspberry Pancakes (With Lemon Curd)

Bree Hester
4.17 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course breakfast and brunch
Cuisine American
Servings 4
Calories 619 kcal

Ingredients
  

  • 1 cup flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 2 lemons zested
  • 1/4 cup lemon juice
  • 3 tbsp melted butter
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 16 oz raspberries
  • lemon curd
  • 1 tbsp powdered sugar

Instructions
 

  • Whisk together the flour, sugar, baking powder, baking soda, and salt.
    Flour and sugar in a white mixing bowl for baking bread or desserts.
  • In another bowl, whisk together the sour cream, milk, lemon zest, lemon juice, melted butter, egg, and vanilla extract.
    Creamy eggs and melted butter in a mixing bowl for baking recipes.
  • Mix dry and wet ingredients together until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
    Creamy cake batter being whisked in a white mixing bowl, ready for baking.
  • Pour a ladle of batter onto a hot skillet for each pancake. Add a few raspberries to the top of the batter. Cook until the pancake begins to bubble around the edges. Carefully flip the pancakes over and cook the other side until cooked through.
    Raspberry and berry-topped pizza dough baking on a black griddle.
  • Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.
    Fluffy layered pancakes topped with fresh raspberries and creamy sauce on a white plate.

Nutrition

Calories: 619kcalCarbohydrates: 84gProtein: 10gFat: 29gSaturated Fat: 16gSodium: 699mgFiber: 7g
Keyword lemon curd, raspberry pancakes
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