Raspberry Buttermilk Swirl Pancakes
Raspberry Buttermilk Swirl Pancakes are just what they sound like – a new twist, on an old dish. Here’s a way to change up your raspberry pancake presentation, and get a little creative at the same time!
You will fall in love with these fluffy, warm, gooey, rich buttermilk pancakes.
To make your buttermilk pancakes a little interesting, I chose to drizzle in some raspberry preserves. The flavor isn’t prominent or overpoweringly sweet, but they add just a little something special. It adds interest to every bite.
These pancakes are a tweak on my favorite buttermilk pancake recipe. It produces fail-proof, fluffy pancakes every single time. These pancakes are no different.
- 1 - 1 1/2 cups of raspberries
- 3 tsps cornstarch
- 1/2 - 3/4 cup sugar
- Pour the berries into the saucepan and sprinkle with the cornstarch. Add the sugar. Stir and start to crush the berries until combined with the sugar and cornstarch.
- Bring to a boil, reduce the heat, stirring often and simmer until thick {about 5 minutes}
- 1 cup flour
- 2 tbsp sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup of buttermilk
- 1 egg
- 2 tsps vanilla
- 2 tbsp melted butter
- Whisk together the dry ingredients.
- In another bowl whisk together the milk, egg, vanilla, and butter.
- Pour the wet ingredients over the dry ingredients.
- Lightly whisk just until everything is just combines {it will be a bit lumpy}
- Lightly oil/butter your griddle.
- Heat to 350 degrees or on a medium heat.
- Put the raspberry sauce into a pastry bag with a tip or a squeeze bottle.
- Using a ladle, pour the batter on the heated griddle.
- Drizzle a swirl of raspberry into the middle of each pancake.
- When the edges begin to cook and the top is "bubbled' flip and cook the other side until golden brown
- serve with extra sauce, powdered sugar, or maple syrup
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