Delicious Raspberry Buttermilk Swirl Pancakes

Raspberry Buttermilk Swirl Pancakes

Kickstart your morning with dreamy buttermilk pancakes twirled in tangy raspberry ribbons and kissed by a hint of pure vanilla bliss!

 

Raspberry Buttermilk Swirl Pancakes

Mornings feel magical when you wake up to a stack of Raspberry Buttermilk Swirl Pancakes. Picture clouds of tender cake flour batter, kissed with tangy buttermilk and laced with vibrant ribbons of homemade raspberry compote. Every forkful is a sweet-tart celebration, like capturing summertime sunshine right on your breakfast plate.

This recipe takes your classic pancake routine and elevates it to brunch royalty. We’re swapping plain maple for a dazzling swirl of juicy raspberries reduced into a glossy compote with a whisper of balsamic brightness. A splash of pure vanilla and a hint of melted butter in the batter lends richness, while baking powder and soda ensure every cake puffs up light as air. Whether you’re treating yourself on a lazy Saturday or surprising the whole family on Sunday morning, these pancakes promise smiles and sticky fingers in equal measure.

Beyond simply tasting amazing, these pancakes are kitchen-friendly. No fussy techniques—just whisk, swirl, and cook. The compote comes together in minutes, and the pancake batter is a one-bowl wonder. You can even prepare the raspberry topping ahead of time, then swirl it into fresh pancakes whenever your sweet tooth calls.

Let’s dive into this breakfast bliss, shall we? Grab fresh raspberries, dust off that griddle, and let’s turn ordinary mornings into a berry-swirled party.

If you love pancakes, you will love these little gems!

Not only do you have a swirl of raspberry goodness in every pancakes, they are topped with raspberry preserves! I know, right?

When I made these for my grandkids, they couldn’t get enough! I had to keep making more batches to satisfy the cuties!

 

 

Raspberry Buttermilk Swirl Pancakes

Ingredients

For the Pancakes

• 1 cup cake flour (or all-purpose flour for a slightly denser pancake)
• 1¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ cup white granulated sugar
• Pinch of salt
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted (plus extra for the griddle)
• 1 teaspoon pure vanilla extract

For the Raspberry Compote

• ½ cup fresh or frozen raspberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon granulated sugar

Raspberry Buttermilk Swirl Pancakes

Instructions

1. Prepare the Raspberry Compote
   • In a small saucepan over medium heat, combine raspberries, balsamic vinegar, and sugar.
   • Cook, stirring gently, until berries break down and mixture thickens to a jam-like consistency (about 5–7 minutes).
   • Remove from heat and let cool slightly. Transfer half to a bowl for swirling and reserve the rest for topping.
2. Make the Pancake Batter
   • In a medium bowl, whisk together cake flour, baking powder, baking soda, sugar, and salt.
   • In a separate bowl, beat the egg with buttermilk, melted butter, and vanilla extract until smooth.
   • Pour the wet ingredients into the dry and stir until just combined. Lumps are okay—overmixing leads to tough pancakes.
3. Swirl in the Compote
   • Gently fold a few spoonfuls of the warm raspberry compote into the batter, creating pretty marbled streaks. Avoid stirring it all in; the goal is contrast.
4. Cook the Pancakes
   • Heat a nonstick griddle or large skillet over medium-low heat. Add a pat of butter and let it melt, coating the surface.
   • Pour ¼-cup portions of batter onto the griddle. Cook until bubbles form on top and edges look set (about 2–3 minutes).
   • Flip carefully and cook for another 1–2 minutes, until golden brown and cooked through.
5. Serve with Style
   • Stack your Raspberry Buttermilk Swirl Pancakes high, drizzle with leftover compote, and garnish with fresh raspberries or a dusting of powdered sugar.

Raspberry Buttermilk Swirl Pancakes

Calorie Count

Curious about the numbers? Below is an estimate for one serving (two pancakes plus compote).

This friendly breakfast treat keeps you under 350 calories per serving, leaving room for coffee, fruit, or a dollop of whipped cream.

Nutritional Facts

Nutritional values are approximate and based on one serving as described above.

The combo of protein from the egg, a dash of healthy fats from butter, and naturally occurring fiber in raspberries makes this a balanced breakfast indulgence.

 

 

Raspberry Buttermilk Swirl Pancakes

Cooking Tips

• Preheat Your Griddle Allow your pan or griddle to fully warm over medium-low heat before adding batter. This ensures even cooking and golden edges without burning.
• Keep the Swirl Dramatic Scoop compote onto the batter in three spots, then use a toothpick to quickly swirl. Too much stirring blends the color; just a few arcs give that signature marbled effect.
• Mind the Temperature Buttermilk adds tang and tenderness, but if your batter is cold from fridge-stored ingredients, pancakes take longer to cook. Let the wet ingredients sit at room temperature for 10 minutes before mixing.
• Test a Mini Pancake Drop a teaspoon of batter onto the griddle first. If it browns too fast, lower the heat; if it’s pale after 3 minutes, raise it slightly.
• Fresh vs. Frozen Berries Frozen raspberries work in a pinch, but drain any excess liquid after cooking compote. Extra moisture can thin out the swirl and the batter.
• Keep Warm in the Oven Place cooked pancakes on a sheet pan in a 200°F oven while you finish the batch—this keeps them cozy without drying out.
• Don’t Overmix Lumps in pancake batter are your friends. Overworking the gluten yields dense cakes, while gentle mixing leads to airy, tender pancakes.

Raspberry Buttermilk Swirl Pancakes

Raspberry Buttermilk Swirl Pancakes

 

These Raspberry Buttermilk Swirl Pancakes are more than just breakfast—they’re a celebration of every bright, berry-filled morning waiting to happen. With pillowy cake flour, tangy buttermilk, and vibrant ribbons of homemade compote dancing together, each bite feels like a joyful swirl of sunshine on your plate. Whether you’re spooning up leftovers on a lazy weekday or stacking a tower for weekend brunch, these pancakes promise smiles, sticky fingers, and a delightful way to start the day.

Feel free to make this recipe your own—experiment with new fruit combinations, add a sprinkle of spice, or turn the compote into a saucy topper for waffles and French toast. Gather friends, coax the kids into pancake art, or savor a quiet moment with a hot cup of coffee and a forkful of berry bliss. Here’s to countless mornings brightened by fluffy swirls, and to you—master of the griddle, artist of the swirl, champion of the sweetest breakfasts. Tag us on Instagram or leave us a comment below! We love hearing from you! Happy flipping!