I made pancakes. But not just any pancakes. These Lemon Raspberry Pancakes are fluffy and tart, and flecked with gorgeous red and yellow colors. Topped with a maple cream cheese drizzle, they become a decadent tasting breakfast recipe with NO refined sugar! Oh man, I could eat these every day.
There’s something about warm, springtime weather and lemon that goes together perfectly. As soon as the sun warms up and things begin to turn green, I start craving lemony things. While I feel for my comrades up in the northeast right now and their mountains of snow they are still getting, I AM enjoying the fact that Texas is green, flowers are blooming, and bees are buzzing. And that these pancakes exist.
Because these pancakes- and the cream cheese frosting- contain no refined sugar, they aren’t very sweet. Which is exactly what I was wanting. The pancakes themselves are sweetened only by the raspberries, and the addition of lemon zest and juice makes them fairly tart. You can add a little sugar, maple syrup, honey, or other sweetener to the batter to counter the tartness if you want.
The cream cheese drizzle, made from a mixture of maple syrup, softened cream cheese, and milk, is fairly sweet on its own. But if you want something sweeter, you can substitute some of the milk with more syrup.
Speaking of the maple cream cheese drizzle. In the unlikely event that you have any extra, I recommend putting it on some fresh berries and topping with a little bit of turbinado sugar for a quick treat or dessert. Somehow we ended up with extra (I have no idea how), but we did, and this was the perfect way to use it up.
I used fresh raspberries for this, but you can use froze. I also chopped them up a bit in order to create a more consistent texture for the pancakes and disperse the flavor a bit more. You can also use whole wheat flour if you want to make them a bit healthier- see recipe notes for how.
Here’s the recipe for Lemon Raspberry Pancakes with Maple Cream Cheese Drizzle! And if you like these, you’ll love these fluffy berry oat pancakes.Print
Lemon Raspberry Pancakes with Maple Cream Cheese Drizzle
These refined sugar free Lemon Raspberry Pancakes are topped with a creamy Maple Cream Cheese Drizzle. They are light and tart and fluffy- and the red and yellow colors are so pretty! This is the perfect weekend breakfast recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Skillet
For Lemon Raspberry Pancakes:
- 3/4 cup milk
- juice and zest of one lemon
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1 cup raspberries, roughly chopped
- butter, for frying
For Maple Cream Cheese Drizzle:
- 4 oz. cream cheese, softened
- 1/4 cup maple syrup
- 1/4 cup milk
- Whisk the milk, lemon juice and zest, and egg together in a medium to large bowl until smooth.
- Add the baking powder, baking soda, and salt. Whisk well.
- Add the flour and mix until just combined.
- Stir in the raspberries with a wooden spoon.
- In a large nonstick or well-seasoned cast iron skillet, melt about a half tablespoon of butter over medium heat. Add the batter in approximately 1/3 cup measurements skillet, cooking the pancakes in batches and adding more butter for each batch. Flip carefully when beginning to brown on the sides.
- Meanwhile, to make the maple cream cheese drizzle, beat or whisk the cream cheese and maple syrup together until smooth. Add milk gradually, continuing to beat or whisk. If it seems too thick, you can add a bit more milk. If it seems too thin, pop it in the freezer to cool off a bit and then beat or whisk again when you remove it (this will harden the cream cheese a bit).
- Serve the pancakes with the maple cream cheese drizzle and extra berries, if desired.
- These pancakes contain no refined sugar, so they aren’t very sweet (which is how I like them). For a sweeter pancake, add a couple of tablespoons of sugar, honey, or maple syrup to the batter. For a sweeter maple cream cheese drizzle, substitute some of the milk with more maple syrup.
- In the unlikely event you have extra maple cream cheese drizzle, serve it on some fresh berries topped with a sprinkle of turbinado sugar for a light and delicious treat.
- You can use whole wheat flour instead of all-purpose for a healthier option. Use 1 cup instead of 1 1/4 cup, since it’s heavier and denser than white flour.
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- Serving Size: 2 pancakes
- Calories: 407
- Sugar: 16.1 g
- Sodium: 622 mg
- Fat: 18.6 g
- Saturated Fat: 11.1 g
- Carbohydrates: 51.1 g
- Fiber: 3.1 g
- Protein: 10 g
- Cholesterol: 92 mg