Raspberry Hotcakes

Total Time
25 min
15 min
10 min
Our hotcakes are light and fluffy. The secret to our success? Taking the time to beat the egg whites separately.


all-purpose flour

1 cup(s)

baking powder

1 tsp

table salt

¼ tsp

low-fat buttermilk

1 cup(s)

uncooked egg yolk(s)

1 large

lemon zest

1 tsp, finely grated

egg white(s)

2 large

fresh raspberries

¾ cup(s)

cooking spray

1 spray(s)

reduced sugar raspberry jam

¼ cup(s)

fat-free vanilla yogurt

1 cup(s)


  1. In a medium bowl, sift together flour, baking powder and salt; set aside. In a small bowl, whisk together buttermilk, egg yolk and zest; set aside.
  2. Beat egg whites with an electric mixer until stiff peaks form.
  3. Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
  4. Coat a large nonstick skillet with cooking spray and warm over medium heat. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked hotcakes on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)
  5. Serve hotcakes topped with raspberry jam and yogurt. Yields about three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.

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