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This light and fluffy yogurt pancake recipe is perfect for any time of the day. Whether it is breakfast with the family, a quick dessert for guests, or a cozy evening treat, these pancakes never disappoint. The tartness of raspberries pairs beautifully with the creamy texture of yogurt, making every bite deliciously balanced.
I first made these on a lazy Sunday morning, and ever since, my family has requested them every week. They are now a comforting tradition in our home.
Ingredients
- Raspberries: 120 g fresh and ripe berries bring a tangy sweetness and a pop of color to every bite choose firm berries without bruises for best results
- Natural yogurt: 300 g creamy yogurt keeps the pancakes moist and tender full fat works best for richer flavor
- Eggs: 2 large eggs help bind the batter and create a fluffy rise fresh eggs give a lighter texture
- Baking powder: 2 teaspoons essential for lift and airy texture always use fresh powder for maximum effect
- Wheat flour: 170 g provides structure and softness sift before adding for a smoother batter
- Vanilla sugar: 1 packet adds a delicate aroma and a hint of sweetness choose high quality vanilla sugar for best taste
Step-by-Step Instructions
- Spoon the Wet Mix:
- In a large bowl whisk yogurt eggs and vanilla sugar until the mixture is smooth and silky this step ensures the flavor base is well balanced and airy
- Combine the Dry Ingredients:
- Mix flour and baking powder separately to distribute the leavening agent evenly then gently stir this blend into the wet mixture until just combined avoid overmixing to keep the batter light
- Fold in the Raspberries:
- Add raspberries and fold carefully using a spatula this keeps the berries whole and prevents the batter from turning too wet while still distributing the fruit evenly
- Cook the Pancakes:
- Heat a non stick pan over medium heat with a light coat of oil spoon batter to form small circles and cook 2 to 3 minutes per side until golden and fluffy flipping only once to keep the structure intact
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My favorite part is the aroma of vanilla mixed with the warm scent of frying pancakes it reminds me of cozy mornings at my grandmother’s kitchen where we gathered around the table waiting for the first batch to be served
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to two days. Warm them in a pan or toaster for a quick breakfast that tastes freshly made.
Ingredient Substitutions
Swap raspberries for blueberries strawberries or chopped peaches when in season. If you are out of vanilla sugar use a teaspoon of vanilla extract and a little powdered sugar instead.
Serving Suggestions
Serve stacked with a drizzle of honey or maple syrup and an extra handful of fresh raspberries on top. A dollop of whipped cream or Greek yogurt makes them even more indulgent.
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Cultural Context
Pancakes are loved across Europe and these yogurt versions are a softer twist on traditional crepes. The addition of yogurt makes them lighter and more flavorful than classic recipes I grew up with.
Frequently Asked Questions About Recipes
- → Can I use frozen raspberries?
Yes, frozen raspberries can be used. Add them directly to the batter without thawing to avoid excess moisture.
- → What yogurt works best?
Natural plain yogurt is best for texture and flavor. Greek yogurt may be too thick but can be thinned slightly with milk.
- → How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges appear set. Use a spatula to check for golden-brown bottoms.
- → Can I substitute the flour?
You can use spelt or whole wheat flour, though it may affect the fluffiness and texture slightly.
- → What toppings go well with these pancakes?
Try honey, maple syrup, jam, melted chocolate, or extra berries for a delicious finishing touch.
- → How should leftovers be stored?
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.