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.