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Fluffy Greek Yogurt Pancakes

Raspberry Greek Yogurt Pancakes

Light, fluffy, and protein-packed pancakes made with Greek yogurt and fresh raspberries. A healthy and delicious breakfast option.

  • Total Time: 25 minutes
  • Yield: 8 pancakes (serves 2-3) 1x

Ingredients

Scale
  • Dry Ingredients:
    • 1 cup all-purpose flour (or whole wheat/gluten-free alternative)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon cinnamon (optional)
    • 1 pinch salt
  • Wet Ingredients:
    • ¾ cup Greek yogurt (whole, low-fat, or non-fat)
    • ½ cup milk (dairy or plant-based)
    • 1 large egg (or flax egg for vegan option)
    • 1 tablespoon honey or maple syrup
    • 1 teaspoon vanilla extract
  • Mix-ins & Toppings:
    • ½ cup fresh or frozen raspberries
    • Extra Greek yogurt, honey, or nuts for serving

Instructions

  • Mix dry ingredients – In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Combine wet ingredients – In a separate bowl, mix Greek yogurt, milk, egg, honey, and vanilla extract until smooth.
  • Combine wet & dry mixtures – Slowly add the wet mixture to the dry ingredients, stirring gently until just combined (do not overmix).
  • Fold in raspberries – Gently fold in raspberries to avoid breaking them too much.
  • Preheat pan – Heat a nonstick pan or griddle over medium heat and lightly grease it with oil or butter.
  • Cook pancakes – Pour about ¼ cup of batter per pancake onto the pan. Cook for 2-3 minutes, flip, and cook for another 1-2 minutes until golden brown.
  • Serve immediately – Top with Greek yogurt, extra raspberries, honey, or nuts for extra flavor.

Notes

  • For fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
  • If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
  • To make them crispier, cook on a lightly greased griddle over medium heat and avoid overcrowding.
  • For a gluten-free version, use oat flour or a certified gluten-free blend.
  • For a protein-packed version, add 1 scoop of vanilla protein powder and adjust liquid as needed.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: Per Pancake
  • Calories: 120 kcal
  • Sugar: 5g
  • Sodium: 180mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 35mg