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Pancakes and waffles

Pancakes with Yogurt and Raspberries

Apple juice and raspberries provide natural sweetness while white whole wheat flour ups the fiber in this better-for-you version of a diner staple.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
286 calories per serving


> 1 1/2 cups white whole wheat flour
> 2 tsp baking powder
> 1/2 tsp baking soda
> 1/8 tsp salt
> 1 cup fat-free milk
> 1/4 cup 100% apple juice
> 1 cup plain nonfat Greek yogurt, divided
> 1 large egg
> 1 large egg white
> 2 tbsp brown sugar
> 2 tsp vanilla extract
> 1 cup raspberries


In a large bowl, whisk together the flour, baking powder, baking soda, and ⅛ tsp salt. In a medium bowl, whisk together the milk, apple juice, ½ cup yogurt, 1 egg, 1 egg white, brown sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir until just combined (some lumps are okay).
Heat a large nonstick skillet on medium. Add batter, ¼ cup at a time, to form pancakes. Cook 1–2 min., until edges begin to set and bottoms are golden brown. Turn pancakes over and cook another 1 min., until bottoms are golden brown.
Repeat with remaining pancake batter. Serve with raspberries, dolloped with remaining ½ cup yogurt.

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