Raspberry Greek Yogurt Pancakes Recipe

These Raspberry Greek Yogurt Pancakes are a delicious and healthy way to start your day! Made with wholesome ingredients like Greek yogurt and fresh raspberries, these pancakes are fluffy, flavorful, and packed with protein. They’re easy to make and perfect for a special weekend breakfast or a quick and satisfying weekday meal.

Ingredients

• All-purpose flour: The base of the pancake batter, providing structure and a light texture.
• Granulated sugar: Adds a touch of sweetness. This ingredient is optional, as the raspberries provide natural sweetness.
• Baking powder: The leavening agent that helps the pancakes rise and become fluffy.
• Baking soda: Adds extra lift and helps create a tender texture.
• Salt: Balances the sweetness and enhances the flavors.
• Plain Greek yogurt: Adds protein, moisture, and a slightly tangy flavor. You can use full-fat or non-fat Greek yogurt.
• Large egg: Binds the ingredients together and adds richness.
• Milk: Any kind of milk will work, such as dairy milk, almond milk, or soy milk.
• Vanilla bean paste or vanilla extract: Enhances the overall flavor of the pancakes.
• Fresh or frozen raspberries: Adds a burst of fresh flavor and sweetness. If using frozen raspberries, thaw them completely and pat them dry before adding them to the batter.
• Butter or oil for cooking: Used to grease the griddle or pan and prevent the pancakes from sticking.

How to Make Raspberry Greek Yogurt Pancakes

Step 1: Combine Dry Ingredients

1. In a large bowl, whisk together the flour, sugar (if using), baking powder, baking soda, and salt. Set aside.

Step 2: Combine Wet Ingredients

1. In a medium bowl, whisk together the Greek yogurt, egg, milk, and vanilla bean paste (or vanilla extract) until well combined.

Step 3: Make the Batter

1. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix, as a few lumps are okay.
2. Gently fold in the raspberries until they’re evenly distributed throughout the batter.

Step 4: Cook the Pancakes

1. Heat a griddle or large skillet over medium heat. Melt some butter or add a thin layer of oil to the pan.
2. Pour ¼ cup of batter onto the hot griddle for each pancake.
3. Cook for 3-4 minutes, or until bubbles start to form on the surface and the edges look set. The bottom should be golden brown.
4. Gently flip the pancakes and cook for another 1-2 minutes, or until golden brown on the other side and cooked through.
5. Repeat with the remaining batter until all the pancakes are cooked.

Step 5: Serve

1. Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

How to Serve

These Raspberry Greek Yogurt Pancakes are delicious served:

• Plain: Enjoy them as is for a simple and satisfying breakfast.
• With Syrup: Drizzle with maple syrup, honey, or your favorite fruit syrup.
• With Toppings: Top with fresh fruit, whipped cream, chocolate chips, nuts, or a sprinkle of powdered sugar.
• For Brunch: Serve them as part of a festive brunch spread with other breakfast favorites.

Make Ahead and Storage

Storing Leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze leftover pancakes in a freezer-safe container or bag for up to 3 months.

Reheating

To reheat pancakes, you can use the microwave, but they may lose some of their crispiness. For crispier pancakes, reheat them in a toaster oven or oven at 350°F for a few minutes until warmed through.

FAQs

1. Can I use a different type of flour?

Yes, you can use whole wheat flour, oat flour, or a gluten-free flour blend. However, the texture of the pancakes may vary slightly.

2. Can I use a different type of berry?

Absolutely! Feel free to substitute raspberries with blueberries, strawberries, or any other type of berry you like.

3. Can I make these pancakes without Greek yogurt?

Yes, you can substitute Greek yogurt with regular yogurt or even sour cream, but the texture and flavor of the pancakes may be slightly different.

4. How can I make the pancakes fluffier?

For fluffier pancakes, let the batter rest for 5-10 minutes after mixing before cooking. This allows the gluten to relax and the baking powder to activate, resulting in lighter and fluffier pancakes.

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