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Challenge: Reinventing Breakfast

Raspberry Oatmeal Pancakes

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A hearty pancake that includes Greek yogurt, oats, and fresh raspberries. This batter results in a really fluffy pancake, and although the recipe calls for fresh raspberries, frozen berries well-drained could be substituted, or even any other favorite fruit. Serve with powdered sugar and maple syrup–very tasty!

Raspberry Oatmeal Pancakes


  • 1½ cups old-fashioned oats
  • 1 cup Greek yogurt
  • 1-½ cups milk
  • 1½ cup all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup fresh raspberries


  1. 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.
  2. 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.
  3. Serve pancakes right away or keep warm in a single layer on a baking sheet in a 200 degree oven.

Recipe Tags

Original recipe found in Sunset magazine, 2002.


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