Delicious Raspberry Buttermilk Swirl Pancakes

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! 


lou lou girls Raspberry Buttermilk Swirl Pancakes


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.





Raspberry Buttermilk Swirl Pancake
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Raspberry Sauce
  1. 1 - 1 1/2 cups of raspberries
  2. 3 tsps cornstarch
  3. 1/2 - 3/4 cup sugar
  4. 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.
  5. Bring to a boil, reduce the heat, stirring often and simmer until thick {about 5 minutes}
Buttermilk Pancakes
  1. 1 cup flour
  2. 2 tbsp sugar
  3. 1 1/4 tsp baking powder
  4. 1/4 tsp baking soda
  5. 1/2 tsp cinnamon
  6. 1 cup of buttermilk
  7. 1 egg
  8. 2 tsps vanilla
  9. 2 tbsp melted butter
  1. Whisk together the dry ingredients.
  2. In another bowl whisk together the milk, egg, vanilla, and butter.
  3. Pour the wet ingredients over the dry ingredients.
  4. Lightly whisk just until everything is just combines {it will be a bit lumpy}
  5. Lightly oil/butter your griddle.
  6. Heat to 350 degrees or on a medium heat.
  7. Put the raspberry sauce into a pastry bag with a tip or a squeeze bottle.
  8. Using a ladle, pour the batter on the heated griddle.
  9. Drizzle a swirl of raspberry into the middle of each pancake.
  10. When the edges begin to cook and the top is "bubbled' flip and cook the other side until golden brown
  11. serve with extra sauce, powdered sugar, or maple syrup
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