Fluffy Lemon & Raspberry Pancakes by Jessica Clemmings - She/Her (@Jessicabakes_x )

A twist on a traditional lemon and sugar pancake enjoyed during Shrove Tuesday/Pancake day


  • 140g Plain Flour
  • 2tbsp Sugar
  • 1.5tsp Baking powder
  • ¼tsp salt
  • Zest of half a lemon
  • 130ml Milk
  • 1 large egg
  • 2tbsp Melted butter
  • 1tsp Fresh lemon juice
  • Fresh raspberries 


  • 100g powdered sugar
  • 1½tbsp Fresh lemon juice 

Raspberries & lemon zest to garnish


  • In a bowl combine all of the dry ingredients including the lemon zest & mix well.
  • Melt your butter and set to the side to cool slightly.
  • To the dry ingredients add milk, lemon juice and egg. Gently whisk until combined.
  • Add the melted butter and stir.
  • Sprinkle a handful of raspberries into the mixture and gently stir. I would suggest breaking the raspberries in half for a more even distribution.


  • Over a medium heat add butter to the pan.
  • Add some of your pancake mix. Around 80mls will give a standard pancake size.
  • Cook for a few minutes or until you start to see the  pancake bubble and edges become golden brown. Then flip your pancake and cook for a further 2 minutes. 


  • To a small bowl add your powdered sugar and lemon juice.
  • Mix until combined
  • You can adjust the measurements depending on how thin or thick you'd like your glaze. 

Plate up your pancakes, stack them on top of each other making sure to add lemon glaze and more raspberries between each pancake.

Made with the Mini Always Pan 2.0

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