Lazy Sunday mornings were made for these Raspberry Pancakes with Peanut Butter Maple Syrup. You’ll want to have this recipe handy at all times!
You mustn’t live your life one more day without these Raspberry Pancakes with Peanut Butter Maple Syrup in your life.
I love the weekends primarily for the lazy lie-ins and breakfasts that really should be considered desserts. When I’m craving a little something sweet for breakfast, I’ll always go for buttermilk pancakes.
They’re fluffy, versatile, and you can mix in whatever you please. If you’re familiar with my Angel Food Cupcakes with Mixed Berry Frosting or Triple Chocolate Covered Strawberry Cookies, you’ll know that I’m obsessed with using freeze-dried fruit as a dry flavoring in my recipes.
They pack a HUGE punch when it comes to flavor and it’s such a unique alternative to using fresh or frozen fruit. For today’s recipe, I decided to grind up freeze-dried raspberries add them to my usual buttermilk pancakes.
The base for the pancakes comes from the classic cooking bible, The Joy of Cooking. They’re a standard buttermilk recipe with zero frills, until now.
If you don’t already own The Joy of Cooking you need it right now. It has just about every basic recipe you could want and then some.
I know you all really want to get to the recipe, so really quickly I wanted to mention that the sauce that accompanies these pancakes is as delicious as it is simple.
Peanut butter + maple syrup = HEAVEN ON EARTH. Enjoy!
- 3/4 cup all-purpose flour
- 1 1.2 oz bag of freeze-dried raspberries, (you won't be using it all)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg, lightly beaten
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted
- Fresh raspberries and peanuts to garnish
- 3 tbsp peanut butter
- 1/2 cup maple syrup
- Using a blender, food processor, or coffee grinder, pulverize the entire bag of freeze-dried raspberries until it resembles flour.
- In a large bowl whisk together the flour, 1/4 cup of the raspberry dust, baking powder, baking soda, salt, and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter.
- Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir just until combined. The batter should have some small lumps, so as not to overmix.
- Heat a frying pan or griddle over medium-high heat and lightly brush the pan with melted butter or oil.
- Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).
- Repeat with the remaining batter, brushing the pan with melted butter or oil between batches.
- To make the peanut butter maple syrup, whisk together the peanut butter and maple syrup.
- Serve immediately with butter, peanut butter maple syrup, and fresh raspberries and peanuts.