This post is sponsored by Driscoll’s + The Feedfeed.
Small batch of fluffy pancakes filled with raspberries and a hint of lemon. These raspberry lemon yogurt pancakes are delicious and perfect for breakfast with family.
Weekend brunch!
There’s nothing better than starting your Saturday or Sunday with brunch. I’m not sure why, but brunch always feels special to me. Maybe it’s because I rarely ever have time to eat breakfast on a weekday. So when it comes to weekends and brunch, it feels like an indulgence. And I love that. Especially since you can spend time with family.
Earlier this month, I teamed up with Driscoll’s and the Feedfeed to create a recipe using Driscoll’s berries. And I couldn’t resist using fresh raspberries in these raspberry lemon yogurt pancakes. The raspberries are both sweet and tart and adds so much depth to the pancakes.
These yogurt pancakes are simple to make and they’re so fluffy. Plus, you can easily double the recipe to make more. And if you’re like me, you’ll want a generous drizzle of pure maple syrup over these pancakes. Because how can you have pancakes without maple syrup? Not the fake syrup either. It has to be pure maple syrup. The good stuff.
In a medium sized bowl, add all purpose flour, baking soda, and salt. Whisk until combined.
Next, add sugar, milk, lemon juice, egg, vanilla extract, and full fat Greek yogurt. Mix with a spatula or a wooden spoon until combined. Tear up the raspberries and fold into the batter until combined.
Add a little bit of butter to a griddle or a nonstick skillet over low to medium heat. Use a 1/4 cup measuring cup to scoop the pancake batter into the skillet. You will be able to fit 2-3 pancakes depending on the size of your skillet.
Cook the pancake for a few minutes until the side down is browned. Flip the pancake to the other side and cook for another few minutes until browned.
Repeat with the rest of the batter.
Serve these raspberry lemon yogurt pancakes warm with butter or maple syrup. Top with more raspberries as desired.
Enjoy!
- 1 cup all purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- ½ tablespoon granulated sugar
- ¾ cup whole milk
- 1 teaspoon lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup full fat plain Greek yogurt
- ½ cup raspberries, torn
- Maple syrup
- Butter
- Raspberries
- In a medium sized bowl, add all purpose flour, baking soda, and salt. Whisk until combined.
- Next, add sugar, milk, lemon juice, egg, vanilla extract, and full fat Greek yogurt. Mix with a spatula or a wooden spoon until combined. Tear up the raspberries and fold into the batter until combined.
- Add a little bit of butter to a griddle or a nonstick skillet over low to medium heat. Use a ¼ cup measuring cup to scoop the pancake batter into the skillet. You will be able to fit 2-3 pancakes depending on the size of your skillet.
- Cook the pancake for a few minutes until the side down is browned. Flip the pancake to the other side and cook for another few minutes until browned.
- Repeat with the rest of the batter.
- Serve these raspberry lemon yogurt pancakes warm with butter or maple syrup. Top with more raspberries as desired.
great recipe! when are the rasberries added and how much? should they be cut up? thanks
I updated the recipe. Thanks for pointing it out to me!
Oh my goodness yes!!!