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Raspberry Oatmeal Pancakes made with Greek yogurt, oats, and fresh raspberries are light and fluffy — yet filling and hearty — pancakes that are perfect for lazy Saturday breakfasts. Oats and Greek yogurt in the batter add a bit of wholesome nutrition while the raspberries add yummy freshness to this delicious pancake breakfast.
Although the recipe calls for fresh raspberries, well-drained frozen berries could be substituted, or any other favorite fruit for that matter.
Serve these oatmeal pancakes with a dusting of powdered sugar, more raspberries, and a drizzle of maple syrup and watch them disappear!
Raspberry Oatmeal Pancakes
One of the best parts of our weekends is breakfast, actually sitting down together — at the same time — to eat more than a bowl of cereal. On workdays, John and I tag-team in the kitchen.
John sets the timer on the coffee maker — thank goodness! —and when it beeps, he heads for the shower while I sip on my first cup and finish waking up. Then the switch — I head for the shower (without breakfast usually) and he hits the kitchen in search of cereal, yogurt, or eggs and toast.
Confession: I’m normally not a morning person and therefore my breakfast is often a granola bar eaten in the car on the way to work… maybe because I’m constantly running behind?
I think because our lives feel so busy at times, I really treasure our leisurely Saturday mornings and actually cooking something for breakfast this one day of the week — like Raspberry Oatmeal Pancakes — and actually eating together.
Pancake Making FAQs
Why aren’t my pancakes fluffy?
The key to lighter, fluffier pancakes is avoiding the urge to over mix the batter. It’s actually a good thing to leave a few lumps! The more you stir, the more the gluten develops which can result in rubbery pancakes.
Why should you let pancake batter rest?
Letting pancake batter rest will do two things. First and most important, the resting allows any gluten created to relax. Resting also helps the batter to thicken slightly which helps it to cook more evenly.
How do you know when to flip pancakes?
Cook pancakes until you see bubbles start to form in the batter. Check to see that they have browned nicely, then flip before all the bubbles on the surface pop.
What is the right temperature for cooking pancakes?
Set the griddle to 375 degrees, adjusting as needed if the pancakes appear to be cooking too quickly.
How long do you cook pancakes?
Pancakes should cook three to four minutes on the first side and about half that amount of time on the second side (after flipping).
Can you reuse or store pancake batter?
Pancake batter will keep in the refrigerator for about three days. Give it a quick stir before using, remembering not to over mix which will make the pancakes tough.
How do you keep pancakes warm?
Pancakes are best eaten right off the griddle, of course, but to keep them warm as you finish cooking batches, put them in a 200 degree oven (on a baking sheet in a single layer).
- Old-fashioned oats add fiber and wholesomeness.
- Greek yogurt adds additional protein and calcium.
- Low-fat milk makes these pancakes a little healthier just by choosing 2% or skim milk instead of buttermilk which is often used in pancake batter.
- All-purpose flour to give the pancakes a lighter texture.
- Sugar to counter act the tartness of the raspberries.
- Baking soda helps pancakes to brown nicely on the griddle.
- Baking powder works as the leavening agent to help the pancakes rise.
- Salt works to enhance the flavor of the other ingredients.
- Eggs bind the batter together.
- Vanilla adds sweetness and flavor
- Raspberries for freshness. And as a bonus, raspberries are a good source of Vitamin C.
More delicious pancake recipes!
Lemon Poppy Seed Ricotta Pancakes
Lemon Poppy Seed Ricotta Pancakes – delicious indulgence in every bite!
Coconut Pecan Pancakes
Step up your pancake game by adding toasted coconut & pecans to this basic, no-fail batter!
Apple Cinnamon Pancakes
Light and fluffy cinnamon spiced pancakes with a maple-flavored apple topping.
Blueberry Coconut Oatmeal Pancakes
Serve these pancakes with fresh blueberries and maple syrup for a festive brunch.
Lemon Poppy Seed Pancakes with Blueberry Compote
Lemon Poppy Seed Pancakes with Blueberry Compote would be worthy of any B&B menu.
Pumpkin Walnut Flapjacks
Thick and hearty, full of pumpkin flavor, and just perfect for a special Fall breakfast.
For this recipe you may need…
Several years ago, my Mom bought all the girls in the family (daughters and daughters-in-law) an electric griddle, and it’s one of the most used gifts we’ve ever received… perfect for pancakes, bacon, and grilled cheese sandwiches!
Raspberry Oatmeal Pancakes Recipe
What’s special about our Saturday breakfasts is the time sipping our coffee, talking, laughing — just enjoying being a family. When we have pancakes on Saturday, I typically make the batter and John mans the griddle — the only way to cook pancakes!
Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!
This recipe was originally posted on June 4, 2015, and was updated on September 11, 2019.
Raspberry Oatmeal Pancakes
- 1 1/2 cups old-fashioned oats
- 1 cup Greek yogurt
- 1 1/2 cups milk
- 1 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup raspberries
- In a large bowl, mix oats with Greek yogurt and milk. Let stand 15-30 minutes for oats to soften. Meanwhile, in another large bowl, mix flour, sugar, baking soda, baking powder, and salt. When 15-30 minutes has passed, beat eggs and vanilla into oat mixture. Pour oat mixture into flour mixture and stir until evenly combined.
- Heat griddle over medium heat. When hot, spray with nonstick cooking spray. Pour batter onto griddle and sprinkle each with berries. Cook until pancakes are lightly browned on the bottom, then turn to lightly brown the other side.
- Serve pancakes right away or keep warm in a single layer on a baking sheet in a 200 degree oven.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Doing a bit of blog reading with my coffee before breakfast. Now I know what I want for breakfast! Your pancakes sound wonderful with oats and greek yogurt! I have a Better Homes and Gardens pancake recipe that we have used for years. I think it is time to diversify! Pinned. ( I love the photo. Can pancakes look peaceful?)
Thank you, Wendy! Please let me know if you do try these…we loved them!
Hello Sheila what yummy pancakes, will do some sunday we are in spring in Australia but it feels like winter, and so glad found your blog love your recipes thanks so much. Keep safe always
Rosemary, I’m so glad you found my blog! Please let me know how the recipes translate for your region–cooking measurements and instructions–and definitely let me know how you like these pancakes! Blessings to you!
Yum! These look amazing!
Nutmeg Nanny, thanks so very much!
So good and so filling! I was impressed tby the way the pancakes cooked without any doughiness around the fresh berries. I guess my only complaint is how much this recipe makes. I cut the batch in half and it still made ten pancakes. Next time I may cut it down even more and use a little applesauce for part of the moisture.