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Vegan raspberry blueberry yogurt pancakes

Vegan raspberry blueberry yogurt pancakes

Tiina from My Berry Forest
These pancakes are fluffy and berrylicious with a lovely flavor combo of "queen berries": raspberries and blueberries. 
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine vegan
Servings 20 pancakes


  • 3/4 cup flour (spelt or all-purpose flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • optional: 1/2 tsp vanilla extract
  • 3/4 cups soy yogurt
  • 1/3 cups plant-based milk
  • 1/4 cups maple syrup (or other liquid sweetener)
  • 1/3 cups raspberries
  • 1/3 cups blueberries
  • 1 tbsp oil for cooking I used coconut oil
  • For serving: cream, berries, maple syrup


  • Mix dry ingredients in a bowl. Add yogurt, milk, syrup and berries and mix until fully combined.
  • Heat pan on medium heat, add oil and about 1 tbsp of batter per pancake.
  • Cook until the pancake starts to bubble and is easy to flip, about 2-3 minutes per side. NOTE: these pancakes are very soft so thorough cooking on one side makes them easier to flip.
  • Serve pancakes warm with cream, berries and maple syrup.
Keyword blueberry, pancakes, raspberry, vegan