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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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)
Directions
Step 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
Step 2
In a separate bowl, whisk the plain yoghurt, milk, eggs, vanilla extract, and melted butter until smooth and creamy.
Step 3
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.
Step 4
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of cooking oil or butter.
Step 5
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.
Step 6
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Step 7
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Step 8
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of extra yoghurt.
Nutrition Facts
| Serving size | (663.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1470.3 |
| Total Fat 71.5g | 0% |
| Saturated Fat 34.7g | 0% |
| Cholesterol 507.1mg | 0% |
| Sodium 3050.1mg | 0% |
| Total Carbohydrate 185.5g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 40.6g | |
| Protein 27.1g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 448.3mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 630.3mg | 0% |
Source of Calories