To make the compote, put the raspberries and sugar in a small saucepan. Gently stir over low heat until the sugar has dissolved and the mixture is heated through.
Sift the flour, baking powder, sugar and cinnamon into a bowl and make a well in the centre. Whisk the buttermilk, eggs and vanilla together. Pour the mixture into the well in the dry ingredients and stir to combine.
Lightly grease a large heavy-based frying pan and heat over medium-low heat. For each pancake, drop 2 slightly heaped tablespoons of batter into the pan and spread to a neat 10 cm (4 inch) round. Repeat with more batter, depending on the size of your pan.
Cook the pancakes for about 2 minutes, until golden brown underneath, then turn over and cook the other side for 1-2 minutes, until golden. Remove from the pan and keep warm while you cook the remaining batter.
Serve three pancakes for each person, with the yogurt and raspberry compote.
To keep the pancakes warm, place them on a baking tray in a very low oven, loosely covered with foil.