Raspberry Greek Yogurt Pancakes (Printable Version)
Soft, golden pancakes with juicy raspberries and creamy Greek yogurt, ready in under 30 minutes.
# Ingredients:
→ Dry Ingredients
01 -
260 g all-purpose flour
02 -
2 tablespoons granulated sugar (optional)
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
0.5 teaspoon salt
→ Wet Ingredients
06 -
480 g plain Greek yogurt (full-fat or non-fat)
07 -
1 large egg
08 -
240 ml milk (any type, 2% recommended)
09 -
2 teaspoons vanilla bean paste or vanilla extract
→ Fruits
10 -
75 g fresh or frozen raspberries, roughly chopped
→ For Cooking
11 -
Butter or oil for greasing pan
# Steps:
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.
# Notes:
01 -
If using frozen raspberries, ensure they are thawed and patted dry to prevent excess moisture in the batter.
02 -
Pancakes can be stored in an airtight container in the refrigerator for up to three days.
03 -
For longer storage, freeze pancakes in a freezer-safe bag for up to three months and thaw in the refrigerator before reheating.
04 -
Sugar is optional; omitting it yields a less sweet pancake suitable for savory toppings.