Raspberry Yogurt Pancakes

Make your good morning a great one! Greek yogurt packs these satisfying pancakes with protein, while raspberries lend ripe berry flavor and healthy antioxidants.


raspberry yogurt pancakes


1 cup plain 2% Greek yogurt
1 cup frozen raspberries, plus more for serving
½ cup 2% milk or nondairy milk
1 egg
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons maple or berry syrup, for serving


Step 1
In a blender, purée yogurt, berries, milk, egg, butter, and vanilla until smooth.

Step 2
In a bowl, whisk together flour, baking powder, and salt. Fold yogurt mixture into flour to combine. Batter will be slightly lumpy.

Step 3
Use a paper towel dipped in oil to lightly grease a skillet or griddle, then place over medium heat. Once hot, pour batter onto skillet to form 4” pancakes, making about 3-4 at a time depending on the size of skillet. Cook until bubbles form on top, then flip and cook until both sides are golden brown.

Step 4
Lightly grease skillet between batches and cook remaining pancakes.

Step 5
Serve topped with additional berries (thawed or fresh) and maple or berry syrup.

Step 6
Refrigerate or freeze leftover pancakes. Reheat in the microwave in 30-second bursts.