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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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.
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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  • Oceana
    Mar 21, 2019

    Great way to use raspberries. The kids love them. We put pure maple syrup on ours.

  • sbtm25
    Nov 22, 2015

    This was delicious! All I had was frozen raspberries and greek yogurt, it turned out fantastic. Did the optional pinch of salt and the flavors are spot-on. A huge hit in my house. Because I had frozen raspberries, they broke up when I folded them in- a good thing I think, as the larger chunks added too much isolated liquid and made the lump cook unevenly. Thanks for the recipe!

  • harmonygal
    Mar 9, 2011

    I've eaten Karen's food before, and she is an excellent cook. These are definitely a treat. Now we just have to wait for raspberry season again! Thanks for sharing Karen.