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Mother’s Day is coming (in case you missed the memo – it’s Sunday, so plan accordingly kiddos).
And as we have all learned from all the Hallmark commercials, there is no better way to start celebrating your Mama than with breakfast in bed.
And when I say breakfast, I obviously mean pancakes.
Luckily for me, my Mom is just as big a fan of pancakes as I am.
We both mark off the days until the Pumpkin Pancakes start showing back up at Mimi’s Cafe in October.
Scientists should do some research on the “pancake gene” and find out if it truly is genetic.
I made these pancakes with buttermilk and doubled up on the raspberries.
Throw in a pinch of cinnamon and they are pure heaven on a plate.
To style them up from the traditional short stack, I made them mini and stacked them!
I think they turned out really fun and are great to help keep the kids entertained while “helping” make them for Mom.
I hope all you Mamas out here have a wonderful Mother’s Day!
I know I expect my 4 legged children to treat me extra special on Sunday. 😉
Homemade Pancakes with Raspberry Sauce
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup Dixie Crystals Extra Fine Granulated Sugar
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
Raspberry Sauce
- 2 cups raspberries, fresh or frozen
- ¼ cup Dixie Crystals Extra Fine Granulated Sugar
- ½ cup water
- 1 tablespoon vanilla extract
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Instructions
- Preheat oven to 200°F.
- In a medium bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together egg and sugar. Whisk in buttermilk, oil, and vanilla extract. Add dry ingredients to wet ingredients and stir until just mixed. Gently fold in raspberries.
- Heat a non-stick skillet to medium heat. Using a small scoop, pour batter on skillet in small rounds. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.
- Place mini pancakes on an oven-safe dish and place in oven to keep warm. Continue until you have used all pancake batter.
- Raspberry Sauce: Combine all ingredients in a medium saucepan over medium-high heat.
- Bring to a simmer and cook for 8-10 minutes, occasionally stirring, until liquid reduces and a sauce is formed.
- Remove from heat and serve immediately over stacks of mini raspberry pancakes.
Nutrition
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I pretty much want to DRINK that sauce! I am OBSESSED with raspberries.
Anyone who starts their day with a plateful of these, is going to have a great day! Berry sauces are a wonderful way to use the abundance of fresh berries beginning to show up at supermarkets and farmers markets. I would use this sauce on grilled chicken or ice cream as well as pancakes!
Oh my! That raspberry sauce looks delightful 🙂 I love this!
Jessica! I love these photos and the pancakes!! Those stack look perfect!!
Wow, these pancakes are a sight for sore eyes on a Monday morning! Yum.
Maybe if I wish hard enough someone will make these for me?! Concentrating on it now… Here’s hopin’! They look amazing, Jessica!
This looks delicioso!!!!
That raspberry sauce! Yum!!!
Just…wow.
That sauce makes me want to kiss you! LOVE!
Jessica these look heavenly!!
Cute stacks! My family would go nuts over these.
One of the reasons I’m not a big pancake eater is because of how dry they can be. These seem super moist and the crazy amount of raspberry sauce is just the way I like them!
I wish I could reach across the screen and grab one of those stacks!!
I want to swim in that raspberry sauce. YUM!
I want these right now!!! I have been on a pancake making mission so that I always have them in the freezer for the kiddo. Love the raspberries!!
buttermilk and doubled up on the raspberries = GOOD CALL! They’re stunning!