Description
These Raspberry Greek Yogurt Pancakes are fluffy, fruity, and perfect for a delightful breakfast or brunch. Made with wholesome ingredients like Greek yogurt and fresh raspberries, they’re a delicious and satisfying way to start your day.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar (optional, see notes)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups plain Greek yogurt (full-fat or non-fat)
- 1 large egg
- 1 cup milk (any kind)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1/2 cup fresh or frozen raspberries, roughly chopped (if frozen, thaw and pat dry)
- Butter or oil for cooking
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar (if using), baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together Greek yogurt, egg, milk, and vanilla.
- Combine Batter: Add the wet ingredients to the dry ingredients and whisk until just combined. Gently fold in raspberries.
- Cook Pancakes: Heat a griddle or skillet over medium heat and add butter or oil. Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve: Serve immediately with butter and syrup, if desired.
Notes
- You can omit the sugar for a less sweet pancake.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, store pancakes in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 4g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
