Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Raspberry- Buttermilk Pancakes. I took a peek at BHG’s original recipe for Buttermilk Waffles, and then I made a slight tweak to the recipe to turn them into pancakes instead!
Weekends are a special time for me to share food with my family, and breakfast/brunch is most often met with some kind of delicious treat. More often than not, pancakes are on the menu.
In my house, my almost-13-year-old is madly in love with raspberries. He’s been crazy about them ever since he was very little. Because of that, he often asks me to whip up raspberry-themed recipes especially for him. This time of year… the time of year where you begin finding big, juicy raspberries that are sweet as can be… I go a little nuts with adding raspberries to my recipes.
This recipe begins with the Buttermilk Waffles batter that I mentioned. The only change I made was to add 1/4 cup seedless raspberry jam to the batter.
These pancakes are made in the usual pancake fashion- scooped onto a greased pan or griddle. I added some chopped fresh raspberries on top of the batter after it was added to the pan.
This recipe makes a good stack of pancakes- 10 to 12, to be exact.
Of course, you should sprinkle additional fresh raspberries on top.
Maple syrup finishes them off. P.S. This stack of pancakes should be shared with people you love (because no one needs 10 pancakes all to themselves, right?). Though my son might argue with that… especially if the pancakes in question are raspberry.
I followed the BHG recipe for Buttermilk Waffles for this recipe, but I mixed 1/4 cup seedless raspberry jam into the batter, and sprinkled chopped, fresh raspberries onto the pancake batter in the pan.
Kelly Senyei is a food and lifestyle journalist, on-camera host, professionally trained chef and author of Food Blogging For Dummies. Her food blog, Just a Taste, serves up inspiration for every meal and any occasion with creative recipes, entertaining tips, step-by-step photo tutorials, and instructional videos that help you save time and up your game in the kitchen.
Fall hasn’t officially arrived in my home until I whip up a towering stack of pumpkin pancakes topped with a pat of butter and plenty of maple syrup. And while I’m all for the festive flavor of classic pumpkin pancakes, I decided to add a tropical twist to my latest stack of flapjacks. The result? Light, fluffy pumpkin coconut pancakes made with coconut milk and toasted coconut flakes.
Pumpkin and coconut may sound like a surprising combination, but one taste of these pancakes and I guarantee you’ll be sold on this delicious duo. The coconut milk lends a touch of richness while the toasted coconut flakes provide a sweet crunch in every bite. And if you’re a pancake enthusiast like myself, then you’re constantly on the hunt for ways to improve your performance, from how to prepare the batter to when to flip each flapjack. Tune in to the video below to discover my tips and tools for perfecting your pancake technique.
Ready to put your skills to the test? I used this basic pumpkin pancake recipe and made the following tweaks to transform them into pumpkin coconut pancakes:
- Rather than 1 3/4 cups milk, use 1 cup milk and 3/4 cup coconut milk
- Toast 1/2 cup sweetened coconut flakes for a sweet and crunchy topping
Begin by whisking together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. In a separate bowl, combine the milk, coconut milk, pumpkin, eggs and oil.
Add the wet ingredients to the dry ingredients, stirring to combine. Don’t overmix the batter (a few lumps are good!) or the gluten in the flour will overdevelop and cause the pancakes to be dense and tough. It’s also important to let the batter rest at room temperature for 30 minutes, which gives the baking powder a head start on fluffing up your flapjacks.
While the batter rests, toast the coconut flakes by spreading them in a thin layer on a parchment paper-lined baking sheet. Bake the coconut at 350°F for 5 to 10 minutes, stirring frequently, until it’s golden brown. Coconut burns quickly, so make sure you keep an eye on it and stir often.
When you’re ready to cook your pancakes, preheat a griddle or nonstick pan and add a small amount of vegetable oil, butter or a combination of both. Next, pour about 1/4 cup of batter onto the griddle, spreading it around, if necessary. Allow the pancakes to cook undisturbed until small bubbles form all over the surface of the pancakes, and then using a spatula, flip them once and continue cooking them for 1 to 2 more minutes.
Now all that’s left to do is transfer the pancakes to your plate and top them with the toasted coconut, chopped pecans and a drizzle of maple syrup. And it’s as easy as that! Try this tropical twist with your next batch of pumpkin pancakes and feel free to share your tips for perfect pancakes below.
Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.
With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.
That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.