Raspberry Lemon Yogurt Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
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.
Ingredients
  • 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
For serving
  • Maple syrup
  • Butter
  • Raspberries
Directions:
  1. In a medium sized bowl, add all purpose flour, baking soda, and salt. Whisk until combined.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat with the rest of the batter.
  6. Serve these raspberry lemon yogurt pancakes warm with butter or maple syrup. Top with more raspberries as desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/09/27/raspberry-lemon-yogurt-pancakes/