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–+ servings
a stack of pancakes on a white plate with raspberries and syrup

Raspberry Greek Yogurt Pancakes

Print Recipe
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!
Course Breakfast
Cuisine American
Keyword raspberry greek yogurt pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 160
Author Gayle

Equipment

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.

Nutrition

Serving: 1pancake | Calories: 160kcal | Carbohydrates: 26g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 263mg | Potassium: 222mg | Fiber: 1g | Sugar: 6g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg