“seriously yummy, fluffy, and fruity breakfast pancakes”
How do you imagine your perfect breakfast? Mine is shaped like a big tower of delicious cocoa-flavored pancakes, filled with chocolate cream and some fresh fruit. Tell me you aren’t already feeling the sweetness in your mouth? Couple that with a freshly squeezed orange juice with an intense acidic flavor that tickles your tongue and feels amazingly refreshing.
I’m telling you – it’s a match made in heaven.
Seeing that I mastered the art of making pancakes for breakfast, today I’m sharing with you this incredibly tasty raspberry swirl buttermilk pancake recipe.
The vibrant flavor of the raspberries is totally going to you charm you, especially in the form of raspberry coulis. The sweet touches of the nutmeg and vanilla extract feel like a warm embrace that accent the flavor of the cocoa. I’ve also made pancakes with a rum aroma, so if rum is a flavor you like, just trust me that you’ll absolutely adore it in the pancakes.
Finally, no pancake is ever complete without a sweet and creamy topping, so the raspberry coulis combined with chocolate chips and white chocolate curls is everything you’ll ever need.
Pancakes are great for breakfast not only because they taste so yummy, but because they’re really easy to make. For example, this whole recipe won’t take more than 30 minutes to make. All you need is the ingredients listed below, a small saucepan, a pancake pan, and two mixing bowls – it’s that simple.
The first step is to make the raspberry coulis, and to do this, all you need to do is mix together the raspberries with the powdered sugar in a small saucepan. Place the saucepan over high heat and constantly stir until you see the raspberries lose their shape and let go of their juices. After this happens, continue to stir for a minute or two until you see that the coulis start to thicken. Remove the pan from heat and set it aside. Don’t worry if the consistency is a little more watery – the coulis will thicken as it cools.
Now that you got that out of the way, it’s time to make the pancake batter. Start by mixing all of the dry ingredients in a large mixing bowl. Combine the flour, brown sugar, baking powder, cocoa powder, and nutmeg. Take another mixing bowl and combine all of the wet ingredients – the eggs, buttermilk, vanilla extract, and butter. Stir well, then pour the wet ingredients into the bowl with the dry. Beat for a minute or two with a hand mixer.
After this, grease a pancake pan with melted butter over medium to high heat. You can also use a griddle, a specially shaped pancake pan, or a simple non-stick frying pan – everything is okay.
Ladle a little bit of the pancake mixture into the pancake pan and pour the raspberry coulis in a swirl pattern into the batter as it cooks. Let it cook for a few minutes, then flip it and cook for another minute or two. You’ll know that it’s time to flip the pancake once the edges get dry and the batter starts bubbling. You can pour raspberry coulis in a swirl pattern from the other side too, or you can apply it to only one side – it’s up to you and to how intense you want the raspberry flavor to be.
Finally, after you make all the pancakes, place them in a serving plate, and pour some of the raspberry coulis over them. I like to sprinkle chocolate chips, white chocolate curls, and two or three fresh raspberries. This way, not only do they taste like the perfect breakfast, but they look perfect too. Enjoy!
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For The Pancakes:
- 1 cup all-purpose flour
- 1 cup of buttermilk
- 1 egg
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 2 tsp baking powder
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
For The Raspberry Coulis:
- 1 ⅔ cups of raspberries
- 1 tbsp of powdered sugar
- semisweet chocolate chips
- fresh raspberries
- white chocolate curls
- raspberry coulis or maple syrup
- To make the raspberry coulis, mix together the powdered sugar and raspberries in a small saucepan. Place the saucepan on the stove over high heat. Once it starts to boil, reduce the heat and stir constantly until it thickens. Remove from heat and set aside.
- Take a large mixing bowl and whisk together the flour, sugar, baking powder, cocoa powder, and nutmeg.
- Take another mixing bowl and whisk together the eggs, buttermilk, butter, and vanilla extract. Stir until everything is well-combined, then pour the mixture into the bowl with the dry ingredients.
- Stir once again.
- Place your pancake pan over medium to high heat and grease it with butter.
- Ladle the pancake mixture into the pancake pan and swirl a pattern into the batter from the raspberry coulis as the pancake cooks.
- Once the edges begin to dry out and get darker in color, and the batter starts bubbling, flip the pancake over, and cook for another minute or two.
- Once you’re done with cooking, place the pancakes on a serving plate and pour some raspberry coulis over them. Sprinkle chocolate chips, white chocolate curls, and 2-3 fresh raspberries. Enjoy!