Ingredients
-
1⅓ cups all-purpose flour
-
2½ teaspoons baking powder
-
½ teaspoon kosher salt
-
2 tablespoons unsalted butter, melted, plus more for cooking
-
1¼ cups buttermilk
-
2 eggs, whisked
-
2 tablespoons agave syrup or honey
-
6 ounces raspberries, about 1 cup
Instructions
-
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
-
Mix the wet ingredients. In a separate bowl, combine the melted butter, buttermilk, eggs, and agave syrup or honey.
-
Make the batter. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are fine.
-
Heat the griddle. Place a large skillet or griddle over medium heat and lightly grease it with butter.
-
Add the batter and raspberries. Pour about ¼ cup of batter onto the hot surface for each pancake. Place 3–4 raspberries on top of each one.
-
Cook the pancakes. Cook for 2–3 minutes per side, until bubbles appear, the edges begin to set, and the pancakes are golden and cooked through.
-
Keep warm and serve. Transfer cooked pancakes to a baking sheet in a 250°F oven while finishing the remaining batter. Serve warm.
Notes
-
Don’t overmix: Gentle mixing helps keep the pancakes fluffy.
-
Use fresh or frozen berries: Fresh raspberries work beautifully. If using frozen raspberries, add them directly to the batter without thawing to help prevent excess moisture.
-
Watch the heat: Medium heat helps the centers cook before the outsides brown too quickly.
-
Make evenly sized pancakes: Use the same measuring cup for each portion so they cook at a similar rate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
