Irresistible Raspberry Pancakes

I’ve been making these fluffy raspberry pancakes on repeat lately, and they’ve quickly become my favorite weekend breakfast. The secret is folding fresh raspberries and a touch of lemon zest into a Greek yogurt-based batter that creates the most tender, flavorful pancakes you’ll ever taste. Trust me, once you try these, there’s no going back to plain pancakes!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 22-28 g
• Fat: 22-26 g
• Carbohydrates: 115-130 g

Ingredients

For the dry ingredients:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the wet ingredients:

• 2 eggs (room temperature)
• 2/3 cup plain Greek yogurt
• 1/3 cup milk
• 2 tbsp oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp freshly grated lemon zest

For the addition:

• 1 1/2 cups raspberries (rinsed and patted dry)

Step 1: Combine Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set this dry mixture aside—whisking now prevents lumps from forming later when you combine it with the wet ingredients, which will result in tender pancakes with a better crumb.

Step 2: Mix Wet Ingredients and Aromatics

• 2 eggs
• 2/3 cup plain Greek yogurt
• 1/3 cup milk
• 2 tbsp oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp freshly grated lemon zest

In a large bowl, whisk together the eggs, Greek yogurt, milk, oil, maple syrup, and vanilla extract until smooth and well combined.

Stir in the lemon zest, which adds a bright flavor that pairs beautifully with raspberries.

Let this mixture sit for a minute while you prepare the pan—this gives the leavening agents time to activate.

Step 3: Heat Pan and Prepare Batter

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2
• 1 1/2 cups raspberries

Heat a nonstick skillet or griddle over medium heat and lightly oil it.

While the pan heats, gently fold the dry ingredient mixture from Step 1 into the wet mixture from Step 2 until just combined—don't overmix, as this keeps the pancakes fluffy.

The batter should be slightly lumpy.

Gently fold in the raspberries, being careful not to crush them too much; I like to add them just before cooking so they stay plump and don't bleed into the batter.

Step 4: Cook Pancakes

• pancake batter from Step 3

Once the pan is hot and a drop of water sizzles immediately, pour about 1/4 cup of batter per pancake onto the skillet.

Cook for 3-4 minutes until the edges look set and bubbles form on the surface, then flip gently and cook for another 1-2 minutes until golden brown on the other side.

Transfer to a plate and repeat with remaining batter.

Irresistible Raspberry Pancakes

Delicious Irresistible Raspberry Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 800

Ingredients Method

Ingredients

  

For the dry ingredients:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the wet ingredients:

• 2 eggs (room temperature)
• 2/3 cup plain Greek yogurt
• 1/3 cup milk
• 2 tbsp oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp freshly grated lemon zest

For the addition:

• 1 1/2 cups raspberries (rinsed and patted dry)

Method

 

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside—whisking now prevents lumps from forming later when you combine it with the wet ingredients, which will result in tender pancakes with a better crumb.
2. In a large bowl, whisk together the eggs, Greek yogurt, milk, oil, maple syrup, and vanilla extract until smooth and well combined. Stir in the lemon zest, which adds a bright flavor that pairs beautifully with raspberries. Let this mixture sit for a minute while you prepare the pan—this gives the leavening agents time to activate.
3. Heat a nonstick skillet or griddle over medium heat and lightly oil it. While the pan heats, gently fold the dry ingredient mixture from Step 1 into the wet mixture from Step 2 until just combined—don't overmix, as this keeps the pancakes fluffy. The batter should be slightly lumpy. Gently fold in the raspberries, being careful not to crush them too much; I like to add them just before cooking so they stay plump and don't bleed into the batter.
4. Once the pan is hot and a drop of water sizzles immediately, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 3-4 minutes until the edges look set and bubbles form on the surface, then flip gently and cook for another 1-2 minutes until golden brown on the other side. Transfer to a plate and repeat with remaining batter.