Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh raspberries, plus extra for serving
- Butter or oil for cooking
Instructions
- Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix the buttermilk, egg yolks, vanilla extract, and lemon zest until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; it’s okay if there are lumps.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the batter, being gentle to maintain the airiness.
- Gently fold in the raspberries.
- Heat a skillet over medium-low heat and grease it with butter or oil.
- Pour 1/4 cup of batter for each pancake.
- Cook for about 3-4 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with extra raspberries and a drizzle of maple syrup.
- Prep Time: 15
- Cook Time: 15