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.
- 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