Fluffy Yogurt Pancakes with Raspberry Recipe
Start your day with these fluffy yogurt pancakes with raspberry, a delightful twist on a breakfast classic! Thanks to creamy yogurt, these pancakes have a soft and airy texture. Juicy, tangy raspberries add a burst of flavor to every bite. Perfect for a cozy morning treat or an indulgent brunch, this recipe is easy to make and sure to impress!
Servings 4 servings
Calories 206kcal
Ingredients
- 200 ml plain Greek yogurt
- 350 g all-purpose flour
- 1 large egg
- ½ tsp. baking soda
- 2-3 tbsps. sugar
- 120 g raspberries (or another your favorite berry or fruit)
- a pinch of salt
- oil
Instructions
- In a large bowl, whisk a large egg with sugar and a pinch of salt (1/4 of a teaspoon). Try mixing all the ingredients into a smooth consistency. You can always change the amount of sugar to your taste, adding less or more tablespoons to the dough.
- Mix in Greek yogurt. Make sure that won’t be very cold, take it out of the fridge in advance. Nicely whisk all together.
- Sift all-purpose flour ingredients through a fine sieve. You should not add sifted flour all at once: mix in gradually in small portions. When you have added all the flour, whisk the batter until well combined.
- Now it is time for baking soda. You can mix in all the dry ingredients first and then add them to the mixture, or use baking soda as the last ingredient.
- Heat a skillet over medium heat with oil in it. Once the oil is hot, add a tablespoonful of batter to the pan. Make sure to space them enough, as the batter will expand for sure. Top each pancake with raspberries.
- Pour additional batter, to cover berries. Cook until the side becomes golden (for about 3 minutes), then flip it to the other side and cook for 3 more minutes.