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These Raspberry Greek Yogurt Pancakes are perfect for mornings when you want something a little special but still quick. Each pancake is packed with juicy raspberries and a creamy tang from Greek yogurt giving you a stack that feels fun enough for brunch but easy enough for busy weekdays.
My kids ask for these on Sundays and I have made them with both fresh and frozen raspberries during berry season and in the middle of winter
Ingredients
- All-purpose flour: gives the pancakes structure and keeps them tender so opt for unbleached if you can
- Granulated sugar: is optional and can be left out if you want a less sweet pancake
- Baking powder and baking soda: work together to give that classic fluffy lift made better by the yogurt’s acidity
- Salt: keeps the flavors bold not flat look for fine sea salt for the best distribution
- Greek yogurt: is the secret to richness and extra protein both non-fat and full-fat work but I prefer a really creamy full-fat yogurt if available
- Large egg: binds everything together for sturdy but soft cakes choose the freshest eggs for best results
- Milk: brings the batter to the right consistency any kind is fine so use whatever you have on hand
- Vanilla bean paste or vanilla extract: rounds out the pancake with subtle warmth vanilla bean paste brings little flecks of real vanilla which feels extra special
- Raspberries: add bursts of sweet tart flavor chop them in half for even distribution if frozen make sure they are thawed and patted dry to avoid soggy batter
- Butter or oil: keeps the pancakes from sticking use unsalted butter for flavor or a neutral oil like canola for a light finish
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a large bowl combine flour sugar baking powder baking soda and salt stir thoroughly so every bit of leavening is well blended which ensures evenly risen pancakes
- Whisk the Wet Ingredients:
- In a medium bowl whisk together the Greek yogurt egg milk and vanilla mixture should be completely smooth which helps prevent flour lumps in the batter
- Combine the Batters:
- Gently pour the wet mixture into the dry ingredients stir just enough to combine a few little lumps are fine overmixing makes pancakes tough
- Fold in the Raspberries:
- Add raspberries to the batter and gently fold just until they are evenly spread through resist the urge to stir too much to keep the berries intact and batter tender
- Cook the Pancakes:
- Heat a griddle or nonstick skillet over medium melt a pat of butter or add a little oil pour about a quarter cup batter per pancake onto hot surface cook three to four minutes until edges are set and bubbles form flipping only once golden on both sides is key
- Serve and Enjoy:
- Pile pancakes sky high and enjoy right away add a little more butter another dash of syrup or even extra berries to finish
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Greek yogurt is my favorite ingredient here for the tang and creamy flavor that makes these pancakes stand out from your average stack I still remember the first batch I made with my daughter sitting on the counter dropping raspberries into the bowl
Storage Tips
Keep leftover pancakes in an airtight container in the fridge for up to three days For longer storage freeze them on a baking sheet first then pop into a freezer bag reheat in the toaster or microwave for a quick breakfast
Ingredient Substitutions
If you are out of raspberries try blueberries or chopped strawberries Dairy-free yogurt and plant milk are fine for a non-dairy version If you want a gluten-free pancake swap in your favorite one-to-one gluten-free flour blend
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Serving Suggestions
These pancakes are delicious with a pat of butter and splash of maple syrup Try topping with extra fresh raspberries a dollop of yogurt or even a sprinkle of toasted nuts for crunch
A Little History
Pancakes have been enjoyed for centuries in different forms around the world These use a modern twist with Greek yogurt for added nutrition and a soft texture Raspberries bring a touch of summer to any season
Recipe FAQs
- → Can I use frozen raspberries?
Yes, frozen raspberries work well. Let them thaw completely and pat them dry before folding into the batter to avoid excess moisture.
- → What type of Greek yogurt is best?
Both full-fat and non-fat Greek yogurt can be used in this batter, depending on your preference. Full-fat yogurt adds extra richness.
- → How do I prevent pancakes from sticking?
Use a non-stick griddle or skillet, and melt a bit of butter or heat oil before adding the batter for easy flipping and golden edges.
- → Can I make these pancakes ahead of time?
Yes, you can refrigerate cooked pancakes for up to three days or freeze them for later. Reheat gently before serving.
- → Is the sugar necessary?
No, you can omit the sugar for less sweetness. The pancakes will still be moist and flavorful, highlighting the raspberries.