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Raspberry Pancakes

 Raspberry Pancakes
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • Whisk together flour, sugar, baking powder and soda. (Add a pinch of
  • salt if desired.) Set aside.
  • In large bowl, whisk together yogurt, egg, butter and milk. Add to
  • flour mixture; stir just until combined. Fold in raspberries.
  • 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. Yield: 4 servings.
Nutritional Facts: 2 pancakes (calculated without jam and confectioners' sugar) equals 178 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 405 mg sodium,

2 of 2

Raspberry Pancakes (continued)

Nutritional Facts: 25 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.