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.