In a small bowl, combine the buttermilk, Stonyfield Organic Greek, vanilla, eggs and melted butter, stir to combine
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg and whisk to combine
Pour the wet ingredients into the bowl of flour and whisk until a semi-lumpy batter forms, don’t over whisk. Let the batter rest for 10-15 minutes
Heat a nonstick skillet over medium heat, add a teaspoon or two of butter to melt and then quickly wipe out with a paper towel.
Use a ¼ cup measurer to pour the batter into the lightly greased pan, and sprinkle with a few raspberries and chocolate chips. With a small spoon cover raspberries and chocolate chunks with a little extra batter, this prevents burning when flipping. Cook for 2-3 minutes or until the edges start to bubble. Flip pancake and continue to cook for another 1-2 minutes until golden brown. Remove from the skillet. Pancakes can be kept warm in a low oven, on a baking sheet fitted with a wire rack, at 225 degrees F until ready to serve. Repeat the process for the remaining batter.
Serve with warm maple syrup!
Notes
The Greek yogurt, and not over-mixing the batter, are the keys to fluffy pancakes.