Gluten Free Yogurt Pancakes

These easy Greek yogurt pancakes can be made with regular all purpose flour or gluten-free all-purpose flour for amazing fluffy pancakes! The yogurt adds tangy flavor and moist, fluffy texture!

When I first started this website, I went on a gluten-free pancakes kick, because at that time there were practically zero recipes on the internet for gluten-free pancakes.

On one of my journeys, I discovered adding Greek yogurt (or any kind of yogurt) to pancakes resulted in utter bliss.

Why add yogurt to pancakes?

Well. Yogurt adds moisture, tangy flavor, and interacts with baking soda to create a fluffy texture. Plus, it adds bonus protein!

Ingredients for Greek Yogurt Pancakes:

Yogurt: Pick your favorite yogurt. The first time I made this recipe, I used vanilla yogurt, but any kind works! If you use regular yogurt (not Greek yogurt), the batter should be thin enough.

Using Greek yogurt results in thicker batter and you may need to add a small amount of milk or water.

Flour: Use regular flour or gluten-free all-purpose flour.

Egg: Just one large chicken egg is all we need to help the batter rise into fluffy deliciousness.

Sweetener: I add a little pure maple syrup to the batter to offset the tanginess of the yogurt. Feel free to skip it or use any kind of sweetener you like.

Baking Soda: A little leavening agent helps the pancake batter rise so that it is nice and fluffy.

How to Make Yogurt Pancakes:

Making yogurt pancakes is identical to making regular pancakes!

Simply mix the wet ingredients in a mixing bowl then add the dry ingredients. Mix well until a smooth batter forms.

If the batter seems too thick, add a small amount (two tablespoons at a time) of water or milk (dairy or non-dairy) until it resembles regular pancake batter.

If the batter seems too thin, wait for a few minutes before adding more flour to see if it thickens up naturally.

I have found pancake batter thickens when it sits for 10 minutes or so.

Heat cooking oil in a large nonstick skillet over medium high heat and wait for a few minutes for the skillet to heat up.

Measure out 1/4 cup of batter (for small pancakes) and pour it onto the hot surface. My 12-inch skillet has room for cooking 3 to 4 pancakes at a time. Allow the batter to sit for a couple of minutes, until it appears set up. Flip and cook for another minute or two, until the pancakes are cooked through.

Serve yogurt pancakes with your choice of toppings such as more Greek yogurt, fresh fruit, and/or peanut butter or almond butter. Don’t forget the maple syrup or honey!

I like making a fresh blueberry compote for topping pancakes because it enhances the whole experience without adding a lot of sugar.

That homemade blueberry topping? It requires no more effort than putting blueberries, water and something sweet in a saucepan and heating it all up.

I want to lay my head on these pillowy cakes. Seriously, after having a long week, it is tempting to rest atop a stack of pancakes.

The next time you’re craving a stack of pancakes, whip up this healthy batch!

I love the extra protein content in the pancakes, creating a balanced meal.

If you love making homemade pancakes, also try these favorites!

More Healthy Pancake Recipes:

• Oatmeal Protein Pancakes
• Flourless Protein Pumpkin Pancakes
• 3-Ingredient Banana Pancakes
• Oatmeal Blueberry Pancakes
• Dark Chocolate Paleo Pancakes

Enjoy these gluten free Greek yogurt pancakes for breakfast this weekend!

Gluten Free Yogurt Pancakes Recipe

5 from 1 vote

These gluten-free yogurt pancakes are light, fluffy and taste similar to buttermilk pancakes!

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Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings: 12 Pancakes

Ingredients

For the pancakes:

• 1 cup vanilla Greek yogurt *
• 1 large egg
• 1 Tbsp pure maple syrup or sweetener of choice
• 1 cup gluten-free all purpose flour or regular all-purpose flour**
• ¼ tsp baking soda
• Dash salt

For the Topping

• 1 pint blueberries
• 2 Tbsp water
• 1 Tbsp pure maple syrup honey or brown sugar (optional) or to taste

Instructions

Make the Blueberry Topping:

• Heat all ingredients in a small saucepan just below medium heat.
• Juices will begin seeping from the blueberries. Allow them to cook until the mixture is gently bubbling and blueberries appear puffy and soft, about 10 minutes.
• Add the sweetener, stir, and set aside.

Make the Yogurt Pancakes:

• Mix the wet ingredients together in a mixing bowl then add the dry ingredients and mix well to combine.
• Heat a skillet to medium-high heat and add enough oil/butter to coat the bottom of the pan.
• Measure out a scant 1/4 cup of pancake batter and pour on skillet. Cook until the sides begin to firm up, a few minutes.
• Flip the pancake to the other side and cook another few minutes until cooked all the way through.

Notes

*Depending on the consistency of your yogurt, you may need to add milk/almond milk to get the batter thinner. You will need to add a little milk or water if you use Greek yogurt, as it is fairly thick.

**The first time I made this recipe, I used 1/3 cup gluten-free all-purpose flour, 1/3 cup corn flour, and 1/3 cup brown rice flour. I loved the way the pancakes turned out, but have since updated the recipe to simplify into one ingredient.

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Nutrition

Serving: 1pancake (of 12) · Calories: 63kcal · Carbohydrates: 9g · Protein: 2g · Fat: 1g · Sugar: 2g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes

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