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Raspberry Pancakes

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Karen Edland, McHenry, North Dakota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

Sometimes we have these pancakes for dinner because they are so rich. They are the best on a cool summer night!—Karen Edland, McHenry, North Dakota

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Test Kitchen Approved

Raspberry Pancakes

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Prep Time 10 min
Cook Time 15 min
Yield 4 servings

Ingredients

  • 2/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup plain yogurt
  • 1 large egg, beaten lightly
  • 1 tablespoon butter, melted and cooled
  • 1/2 cup whole milk
  • 1 cup fresh raspberries
  • Raspberry jam
  • Confectioners' sugar
Text Ingredients

Directions

  1. Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside.
  2. In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries.
  3. Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.

Nutrition Facts

2 each: 178 calories, 6g fat (3g saturated fat), 68mg cholesterol, 405mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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