Lemon Raspberry Pancakes & Yogurt Culture
Author: Cupcake from Brown Sugar
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 1½ c. Flour
  • 2 tsp. Baking Powder
  • 1¼ tsp. Kosher Salt
  • 3 tbsp. Sugar
  • ½ C. Stonyfield Plain Whole Milk Yogurt
  • ¾ C. Milk
  • 1½ tbsp. fresh lemon juice
  • 3 Large Eggs
  • 1 tsp. vanilla extract
  • 4 oz. fresh raspberries
  • butter for griddle
  1. In one large bowl, whisk together the dry ingredients (flour, sugar, salt, and baking powder). In a separate bowl, mix together the milk, lemon juice, eggs, and vanilla extract. Mix the wet and dry ingredients together. Then add the yogurt. Once yogurt is completely mixed add the raspberries.
  2. On a heated griddle or fry pan, melt the butter a tablespoon at a time and pour about ½ c. of pancake batter onto the the heated surface and allow to cook on each side for about 1-2 minutes. once the edges of the pancakes are set and you begin to see bubble in the middle flip onto other side and cook for another minute. Garnish with fresh raspberries and lemon zest. serve with warm syrup and enjoy!
Recipe by Brown Sugar Food Blog at https://bsugarmama.com/lemon-raspberry-yogurt-pancakes-yogurt-cultureoxo-tools/