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  • Writer's pictureCheyenne

Raspberry Lemon Pancakes with Raspberry Lemon Compote



1½ cups all-purpose flour

3½ tsp baking powder

½ tsp salt, to taste

2 tbsp white sugar

3 tbsp butter, melted

1 egg

1 ¼ cups milk

Zest of 1 lemon

Juice of ½ a lemon

1 cup raspberries

Cooking spray

Raspberry Lemon Compote

1 cup sugar

1 cup water

2 tbsp cornstarch

1 cup raspberries

Juice of ½ lemon

1 tbsp butter



  1. Mix together all the dry ingredients; flour, baking powder, salt, and sugar, set aside

  2. Create a well in the center of the bowl and add in the butter, egg, milk, lemon zest and lemon juice. Mix everything together until well combined. Fold in raspberries, do not over mix

  3. Heat a griddle or pan over medium. Spray with cooking spray or brush with oil. Pour ¼ cup amounts of batter onto hot pan

  4. Let pancakes cook until bubbles start forming all over the top of the pancake, about 3-4 minutes

  5. Once bubbles have appeared, carefully flip pancakes over and allow them to cook another 1-2 minutes, or until golden on both sides

Raspberry Lemon Compote

  1. In saucepan, heat sugar, water, and cornstarch over medium until sugar dissolves and mixture thickens. Add in the raspberries and lemon juice. Allow them to simmer for 10 minutes. Add butter and stir until melted

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