Buttermilk Pancake Recipe with Fresh Raspberry Syrup

Buttermilk Pancake Recipe with Fresh Raspberry Syrup

How To Make Buttermilk Pancake Recipe with Raspberry Sauce

We are using buttermilk to create this appetizing pancake recipe. Top it off with fresh raspberry syrup, and breakfast will never be the same again.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 1 ¼cups oat flour
  • 1 ¼cups all-purpose flour
  • 2tbspsugar
  • 2 ½tsp baking powder
  • 1tspBaking Soda
  • ½tspsalt
  • 2cupsbuttermilk
  • ¾cup milk
  • 2tbspbutter

Raspberry Sauce

  • 1cupfresh raspberries
  • ½cupcold water
  • 2tspcornstarch
  • ½cup granulated sugar


  1. Preheat griddle to 325 degrees F. In a small mixing bowl, sift together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In a large mixing bowl combine buttermilk, milk, egg and melted butter.

  2. Stir in dry ingredients. Pour mixture onto the buttered preheated griddle.

  3. Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your raspberry sauce

For Raspberry Sauce

  1. Combine all ingredients in a small saucepan over medium-high heat.

  2. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly.

  3. Strain seeds through a fine-mesh strainer. Serve warm.


  • Calories: 2503.98kcal
  • Fat: 54.97g
  • Saturated Fat: 26.40g
  • Trans Fat: 0.96g
  • Monounsaturated Fat: 15.51g
  • Polyunsaturated Fat: 7.59g
  • Carbohydrates: 445.15g
  • Fiber: 18.19g
  • Sugar: 267.28g
  • Protein: 64.60g
  • Cholesterol: 424.98mg
  • Sodium: 3899.67mg
  • Calcium: 1354.68mg
  • Potassium: 1897.91mg
  • Iron: 13.30mg
  • Vitamin A: 515.16µg
  • Vitamin C: 37.13mg
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