Best Buttermilk Pancakes with Fresh Raspberry Syrup

October 19, 2011

This post may contain affiliate links. Read our disclosure policy.

The buttermilk pancake. There’s nothing quite like it. Its simple yet sophisticated. It can be dressed up anyway you like. My personal favorite is with fresh decadent raspberry syrup. These buttermilk pancakes find there way to my kitchen table on a weekly basis. They are tender and light on the inside, yet crisp and golden on the outside where the steaming butter has clung to its edges. An added bonus, they are healthy and satisfying! They are heaven on earth. I think these pictures may agree =). I often think of fluffy clouds as I’m eating whipped cream and here is the comparison in picture form…

Best Buttermilk Pancakes with Fresh Raspberry Syrup

Soft and fluffy buttermilk pancakes finished with a bright raspberry syrup. Makes about 12-14 Pancakes.
Servings: 6
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes


  • 1 1/4 cups oat flour*
  • 1 1/4 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 3/4 cup milk
  • 2 eggs
  • 2 Tbsp butter , melted

Fresh Raspberry Syrup

  • 1 cup fresh raspberries (frozen can also be used)
  • 1/2 cup cold water
  • 2 tsp cornstarch
  • 1/2 cup granulated sugar


  • Preheat griddle to 325 degrees. 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. Stir in dry ingredients. Pour 1/3 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Serve topped with your favorite syrup and butter or whipped cream.
  • *Oat flour can be purchased in the health food section of most super-markets.

Fresh Raspberry Syrup

  • Combine all ingredients in a small saucepan over medium high heat. Bring to a boil stirring constantly. Reduce heat and simmer 5 minutes stirring constantly. Strain seeds through a fine mesh strainer. Serve warm.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Brittany

    Hey Jacyln! These look delicious!! I was wondering if I could swap out the oat flour for additional all-purpose flour?

    Thanks so much!!

  • Jocelyn

    These come together so fast, and they taste delicious. I didn’t have any oat flour so I used graham flour instead. Thanks for yet another great recipe!

  • Rachel

    These were awesome! Had them for breakfast without the raspberry sauce – I just stirred the raspberries into the mix :-) They would also be really good with a little cinnamon and some grated apple!!
    Thanks for sharing

  • Jaclyn

    Jennifer, thanks! Yes Quaker Oats work perfect, and yes the long cooking kind like you put in oatmeal =). I’ve never substituted the all-purpose flour with wheat flour but I’m sure it could be done. I should actually consider doing that sometimes myself for added nutrition! I’d probably do half all-purpose half wheat. I think you’ll love these pancakes!

  • Jennifer

    Hi Jaclyn,

    First time on your site. You’ve got some yummies here! I’ve been working my way through stacks of pancakes looking for the “ultimate” recipe (tough job, I know :) Oat flour I’ve never tried. When you say whole oats are you referring to Quaker oats, the long cooking kind like you put in oatmeal cookies?

    Also I wondered if wheat flour could be used along with the all purpose? Thanks so much I’ll be back in touch !


  • Amalia

    Wow! These are stunning! Pancakes piled high with raspberry sauce? You’ve got to be kidding me, they look amazing! How do you not have more followers, I’M FOLLOWING!

  • Missy

    These are breathtaking. The recipe looks phenomenal and the presentation makes me feel like I am at a bed and breaky! I am going to follow your site!