01 -
In a large bowl, whisk together flour, sugar (if using), baking powder, baking soda, and salt until evenly combined.
02 -
In a medium bowl, whisk together Greek yogurt, egg, milk, and vanilla until thoroughly blended.
03 -
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are acceptable.
04 -
Carefully fold in raspberries until incorporated throughout the batter.
05 -
Heat a griddle or large non-stick pan over medium heat. Lightly grease with butter or oil. Pour 60 ml (1/4 cup) of batter per pancake onto the hot surface.
06 -
Cook for 3–4 minutes until edges set and bubbles appear on the surface. Gently flip and cook another 1–2 minutes, until golden brown.
07 -
Remove pancakes from the pan and serve immediately, optionally with butter and maple syrup.