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Lemon Raspberry Pancakes & Yogurt Culture


  • Author: Cupcake from Brown Sugar
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 c. Flour
  • 2 tsp. Baking Powder
  • 1 1/4 tsp. Kosher Salt
  • 3 tbsp. Sugar
  • 1/2 C. Stonyfield Plain Whole Milk Yogurt
  • 3/4 C. Milk
  • 1 1/2 tbsp. fresh lemon juice
  • 3 Large Eggs
  • 1 tsp. vanilla extract
  • 4 oz. fresh raspberries
  • butter for griddle

Instructions

  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 1/2 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!
  • Category: Breakfast