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Stack of gluten-free pancakes on a plate.
Servings: 12 Pancakes

Gluten Free Yogurt Pancakes Recipe

5 from 1 vote
These gluten-free yogurt pancakes are light, fluffy and taste similar to buttermilk pancakes! Use regular all-purpose flour if you don't follow a gluten-free diet.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the pancakes:

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.

Nutrition

Serving: 1pancake (of 12), Calories: 63kcal, Carbohydrates: 9g, Protein: 2g, Fat: 1g, Sugar: 2g
Course: Breakfast
Cuisine: American
Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes
Author: Julia