Yogurt Pancakes with Fresh Raspberry Sauce

Total Time
25 min
5 min
15 min


fresh raspberries

1 cup(s), or thawed frozen unsweetened raspberries


¼ cup(s)

fresh lemon juice

1 Tbsp

white all-purpose flour

1 cup(s)


2 Tbsp

baking powder

1 tsp

baking soda

¼ tsp

table salt

½ tsp

Plain fat free yogurt

1 cup(s)

fat free skim milk

¾ cup(s)


1 large

canola oil

1 Tbsp

canola oil

½ tsp


  1. To make raspberry sauce, combine raspberries, 1/4 cup of sugar, and the lemon juice in small saucepan and set over medium heat. Cook, stirring, until chunky sauce is formed, about 5 minutes. Transfer to serving bowl and set aside.
  2. To make pancakes, whisk together flour, remaining 2 tablespoons sugar, the baking powder, baking soda, and salt in large bowl. Whisk together yogurt, milk, egg, and 1 tablespoon of oil in small bowl until blended well. Add yogurt mixture to flour mixture, stirring just until combined.
  3. Coat large nonstick griddle or skillet with remaining 1/2 teaspoon oil. Set over medium heat. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, 2–3 minutes Turn and cook until golden brown, about 2 minutes longer. Transfer pancakes to plate and keep warm. Repeat with remaining batter, spraying griddle with nonstick spray between batches, making total of 12 pancakes. Serve with sauce.
  4. Per serving: 3 pancakes and about 3 tablespoons sauce


Begin the meal with glasses of freshly squeezed orange juice for a good dose of vitamin C. A 4-ounce glass of orange juice will up the SmartPoints by 3.

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