Start your day off bright with naturally sweetened, fluffy raspberry pancakes. Plump juicy raspberries add a pop of color and a tint of pink, and combined with a delicious balance of sweet and tart makes them perfect for family breakfasts or a special brunch for two!
In a large bowl whisk together the flour, baking powder and salt.
Add the milk, egg, honey, and vanilla extract and stir until the batter is just incorporated. There might be some lumps left but don’t overmix it.
Add the raspberries and with the help of a spatula, stir them into the batter. The raspberries will break down and will fully incorporate into the batter, tinting it pink. Let the batter rest for 5 minutes.
Heat a nonstick pan over medium heat and coat with a thin layer of butter. Pour around ⅓ cup batter onto the hot surface and cook until small bubbles form on top, around 2 minutes. Flip and cook for 1 ½ to 2 more minutes. Transfer to a plate and repeat the process with the rest of the batter.
Stack the pancakes and top with Greek yogurt and berries. Drizzle with honey and serve.
Nutrition info does not include toppings. Serving size 2-3 pancakes.
You can sub the flour for cup4cup gluten free flour mix. The end result is just as good.
You can also sub the honey for maple syrup if that’s what you have on hand.
This batter chills well. Make it the night before and store, covered with plastic wrap, in the refrigerator.