Yoghurt Pancakes Gluten Free
Fluffy, golden, and packed with flavor, these Gluten-Free Yoghurt Pancakes are a breakfast dream come true! Made with a combination of gluten-free all-purpose flour, creamy plain yoghurt, and a hint of vanilla, these pancakes are tender, moist, and melt-in-your-mouth delicious. The yoghurt not only adds a subtle tangy flavor but also ensures an irresistibly soft texture, while the gentle rise of baking powder and baking soda guarantees perfectly light pancakes every time. With just 10 minutes of prep and a short cooking time, this easy recipe is ideal for busy mornings. Customize your pancakes with a splash of dairy or non-dairy milk, and top them with fresh fruit, maple syrup, or even extra yoghurt for a personalized touch. Perfect for breakfast, brunch, or a weekend treat, these gluten-free pancakes prove that everyone can enjoy a comforting stack of goodness!
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Recipe Information
Ingredients
- 160 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 240 grams Plain yoghurt
- 60 milliliters Milk (any type, dairy or non-dairy)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 45 grams Unsalted butter (melted and slightly cooled)
- 1 as needed Cooking oil or butter (for frying)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate bowl, whisk the plain yoghurt, milk, eggs, vanilla extract, and melted butter until smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Do not overmix; lumps are okay. Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of cooking oil or butter.
Using a 1/4 cup measuring cup or ladle, pour batter onto the skillet to form pancakes. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of extra yoghurt.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 40.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 448 mg | 34% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
