1 cup plain 2% Greek yogurt
1 cup frozen raspberries, plus more for serving
½ cup 2% milk or nondairy milk
2 tablespoons butter, melted
½ teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons maple or berry syrup, for serving
In a blender, purée yogurt, berries, milk, egg, butter, and vanilla until smooth.
In a bowl, whisk together flour, baking powder, and salt. Fold yogurt mixture into flour to combine. Batter will be slightly lumpy.
Use a paper towel dipped in oil to lightly grease a skillet or griddle, then place over medium heat. Once hot, pour batter onto skillet to form 4” pancakes, making about 3-4 at a time depending on the size of skillet. Cook until bubbles form on top, then flip and cook until both sides are golden brown.
Lightly grease skillet between batches and cook remaining pancakes.
Serve topped with additional berries (thawed or fresh) and maple or berry syrup.
Refrigerate or freeze leftover pancakes. Re-heat in the microwave in 30-second bursts.