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Raspberry Yogurt Pancakes

These Raspberry Yogurt Pancakes are easy to make and filled with protein-rich yogurt and antioxidant-rich raspberries! 

Nutritional Information

  • Raspberries, like all berries, are excellent sources of fiber, which helps keep the gut happy and healthy.
  • They’re also high in vitamin C, which helps support the immune system and is important for iron absorption.
  • They’re a good source of vitamin K, which is vital for blood clotting and bone health.
  • Numerous antioxidants are found in raspberries, including vitamin E, beta carotene, lutein, and lycopene.

Raspberry Yogurt Pancakes

Prep Time: 5 minutes
Cook Time: 
10 minutes
8 pancakes
 7+ months


  • 1/2 cup flour (all-purpose, white wheat flour, gluten-free one-for-one)
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp maple syrup
  • 1/4 cup milk
  • 1 egg
  • 1 tbsp melted butter or oil
  • 1/2 tsp vanilla
  • 1/4 cup plain whole milk Greek yogurt
  • 1/3 cup raspberries, cut in half


  1. In a medium bowl, whisk together the flour, baking powder and salt. 
  2. Add in the maple syrup, milk, egg, butter, vanilla and yogurt. Gently mix until incorporated. 
  3. Heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one-two tablespoons of batter on the skillet. Immediately add 4-5 raspberry halves onto the cooking batter. 
  4. Let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see that many bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown. 
  5. Let cool and serve whole or cut into strips or chunks. 


Age: 7+ months

Storage: store in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months.