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Raspberry Pancakes

Raspberry Pancakes recipe image
These Raspberry Pancakes are a delightful twist on the classic weekend breakfast. Made with fresh raspberries folded directly into a tender, yogurt-enriched batter, they offer a perfect balance of sweet berry flavor and subtle tang. The addition of plain yogurt ensures the pancakes remain incredibly light and fluffy, while the fresh fruit bursts with juice as you bite into them. They are simple to whip up using pantry staples and come together in minutes. Serve them warm with a dollop of raspberry jam and a dusting of confectioners' sugar for a visually stunning and delicious morning meal that feels both comforting and special.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 211.7
Dietary: Vegetarian
Description
These Raspberry Pancakes are a delightful twist on the classic weekend breakfast. Made with fresh raspberries folded directly into a tender, yogurt-enriched batter, they offer a perfect balance of sweet berry flavor and subtle tang. The addition of plain yogurt ensures the pancakes remain incredibly light and fluffy, while the fresh fruit bursts with juice as you bite into them. They are simple to whip up using pantry staples and come together in minutes. Serve them warm with a dollop of raspberry jam and a dusting of confectioners' sugar for a visually stunning and delicious morning meal that feels both comforting and special.
Ingredients
  • 2/3 cup All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Baking powder
  • 3/4 teaspoon Baking soda
  • 1/3 cup Plain yogurt
  • 1 large Egg, lightly beaten
  • 1 tablespoon Butter, melted and cooled
  • 1/2 cup Milk
  • 1 cup Fresh raspberries
  • as needed Additional melted butter for griddle
  • as needed Raspberry jam, for serving
  • as needed Confectioners' sugar, for dusting
Directions
  1. 1
    In a small bowl, whisk together the flour, sugar, baking powder, and baking soda. Set aside.
  2. 2
    In a larger bowl, whisk together the yogurt, egg, melted butter, and milk until smooth.
  3. 3
    Pour the flour mixture into the wet ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. 4
    Gently fold in the fresh raspberries, being careful not to crush them.
  5. 5
    Heat a griddle or non-stick skillet over medium-high heat. Brush lightly with additional melted butter.
  6. 6
    Drop batter by scant 1/4 cup measures onto the hot griddle.
  7. 7
    Cook for about 1 minute, or until bubbles form on the surface and the edges look set.
  8. 8
    Flip the pancakes and cook for 1 minute more, until golden brown on the second side.
  9. 9
    Transfer to a warm plate. Repeat with remaining batter, adding more butter to the griddle as needed.
  10. 10
    Serve warm topped with raspberry jam and a dusting of confectioners' sugar.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 211.7kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.3g7%
Cholesterol 95.5mg32%
Sodium 215.4mg9%
Total Carbohydrate 35.7g12%
Dietary Fiber 1.1g5%
Sugars 5.1g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pancakes, raspberries, breakfast, brunch, yogurt, berry, fluffy, quick, easy, morning, griddle, fruit, family, simple, homemade, comfort, classic, fresh, sweet, tangy
Read it online: https://www.chefs-mate.com/recipe/raspberry-pancakes/