Raspberry Greek Yogurt Pancakes
These Raspberry Greek Yogurt Pancakes are soft, fluffy, and ready in just 25 minutes. Filled with sweet raspberries and tangy Greek yogurt, this easy pancake recipe is perfect for breakfast or brunch!
You’ll also love these Easy Banana Pancakes, Cinnamon Pancake Mix Muffins, and Pumpkin Spice Pancakes!
If you haven’t tried Greek yogurt in your pancakes, you’re definitely missing out. Not only does it add a boost of protein to your meal, but it makes the pancakes thick, fluffy, and soft. It’s a fun and tasty spin on regular pancakes.
These fluffy Greek yogurt pancakes are way better than a boxed mix and are ready in less than 30 minutes. How about that for a simple breakfast idea?
Sweet breakfasts are always a delicious option, especially when hot pancakes are involved. You’ll also love these strawberry Greek yogurt pancakes and blueberry Greek yogurt pancakes.
If you need breakfast for your family, brunch, or just yourself, these hit the spot with a drizzle of maple syrup!
Why You’ll Love This Recipe:
- Easy to make: the batter itself is ready in less than five minutes and the hardest part is flipping the pancakes to get them golden brown on each side.
- You can control the amount of sugar: this recipe calls for just two tablespoons of sugar, but you can omit that if you’d like, as the batter is just as delicious without it.
- Fresh raspberries give a subtle sweetness: you can use fresh or frozen raspberries to give these yogurt pancakes a sweet touch.
- Perfect for freezing or leftovers: these pancakes with yogurt freeze beautifully and also reheat well to make for an easy breakfast throughout the week.
Ingredients in Healthy Raspberry Greek Yogurt Pancakes:
- All-purpose flour
- Granulated sugar: you can skip this if you want a less added sugar
- Baking powder and baking soda
- Salt
- Greek yogurt: full-fat or non-fat
- Egg
- Milk
- Vanilla extract
- Raspberries: fresh or frozen
How to Make Greek Yogurt Pancake Recipe:
- Combine the dry ingredients: add the flour, sugar, baking powder, baking soda, and salt to a large bowl.
- Whisk the wet ingredients: in another bowl, whisk the Greek yogurt, eggs, milk, and vanilla until combined.
- Stir: combine Greek yogurt mixture with the flour mixture and stir until combined; then gently fold in raspberries.
- Cook: heat a griddle pan or large skillet over medium-high heat with some butter or oil. Pour batter into the hot pan and cook on each side until golden brown. Repeat with remaining batter until pancakes are all cooked.
How to Store:
Leftover pancakes will keep in an airtight container in the refrigerator for up to four days.
To freeze: place a piece of parchment paper or foil on top of each pancake so they don’t stick together when frozen and then store cooled pancakes in a freezer-safe container or bag for up to three months. When ready to serve, let thaw completely in the refrigerator.
To Make Ahead:
You can make these pancakes up to a day ahead of time. When ready to serve, reheat them on a baking sheet in the oven at 350℉ for 4-5 minutes.
Variations:
- Add some mix-ins: when making the pancake batter, stir in some chocolate chips, white chocolate chips, or chopped nuts.
- Use different fruit: swap the raspberries for blackberries, blueberries, or mixed berries, or add a touch of fresh lemon juice.
- Swirl in some nut butters: almond butter or peanut butter would make a tasty addition.
- Sprinkle: add a pinch of cinnamon or nutmeg for a sweet touch.
- Top: spoon a dollop of Greek yogurt or a sprinkling of powdered sugar on top of the pancakes just before serving.
Looking for More Easy Breakfast Ideas? I’ve Got You Covered!
- Skillet Monkey Bread
- Almond Croissants
- Cherry Chocolate Chunk Baked Oatmeal
- Prosciutto Egg Panini
- Easy Breakfast Quesadillas
- Cinnamon Roll French Toast Casserole
- Easy Breakfast Tacos
Raspberry Greek Yogurt Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar, (if desired, see note below)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups plain Greek yogurt, (full-fat or non-fat works)
- 1 large egg
- 1 cup milk, any kind, (I used 2%)
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- ½ cup fresh or frozen raspberries, roughly chopped in half, (if using frozen raspberries, let thaw completely and pat dry)
- Butter or oil for cooking
Instructions
- In a large bowl, combine the flour, sugar (if using), baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk yogurt, egg, milk, and vanilla. Stir yogurt mixture into flour mixture until just combined (a few lumps are ok). Gently fold in raspberries.
- Heat a griddle pan over medium heat and melt some butter or add oil. Pour ¼ cup of pancake mixture onto hot griddle. Cook for 3-4 minutes, or until edges begin to bubble and the bottom turns golden brown. Gently flip over to other side and let cook for another 1-2 minutes. Repeat with remaining batter until all pancakes are cooked. Serve immediately with butter and syrup, if desired.
Notes
- You can omit the sugar in this recipe, if desired. The batter will be less sweet but still delicious!
- Leftover pancakes will keep in an airtight container in the refrigerator for up to three days.
- To freeze pancakes, store in a freezer-safe container or bag in the freezer for up to three months. When ready to eat, let thaw completely in the refridgerator.
- See my tips and tricks for making these Raspberry Greek Yogurt Pancakes above the recipe box.
