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Gluten FreeNo gums or packet mixTooGut original

Gluten-Free Lemon Yoghurt Pancakes

Name: Gluten-Free Lemon Yoghurt Pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 120 g buckwheat flour; 100 g certified gluten-free oat flour; 2 tsp gluten-free baking powder; 250 g plain Greek yoghurt; 180 ml full-cream milk; 2 large eggs; 1 lemon, finely zested; 1 tsp pure vanilla extract; 30 g butter, for the pan; 200 g blueberries, to serve

Fluffy lemon yoghurt pancakes built from buckwheat and oat flour, not a mystery packet mix. Tender centres, golden edges and enough structure to stack.

Prep10 mins

Cook15 mins

Serves4

DifficultyEasy

Start cooking ↓

Tall stack of fluffy gluten-free lemon yoghurt pancakes with blueberries — **TooGut pick**Flexible, practical, genuinely delicious.

Many gluten-free pancakes are either gritty or held together with an ingredient list that reads like a lab order. Buckwheat brings flavour, oat flour keeps the crumb soft and yoghurt gives lift without gums.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Pancakes

120 gbuckwheat flour
100 gcertified gluten-free oat flour
2 tspgluten-free baking powder
250 gplain Greek yoghurt
180 mlfull-cream milk
2 large eggs
1 lemon, finely zested
1 tsppure vanilla extract
30 gbutter, for the pan
200 gblueberries, to serve

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Mix the dry bowl

Whisk buckwheat flour, oat flour, baking powder and a pinch of salt until evenly combined.

Mix the wet bowl

Whisk yoghurt, milk, eggs, lemon zest and vanilla until smooth.

Rest the batter

Fold wet into dry just until no flour pockets remain. Rest for 8 minutes so the flours hydrate.

Cook on medium

Melt a little butter in a non-stick pan over medium heat. Use ¼ cup batter per pancake and cook until bubbles hold open at the surface, 2 to 3 minutes.

Turn once

Flip and cook for 1 to 2 minutes until golden and springy. Keep warm and serve with yoghurt, blueberries and extra lemon zest.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,560 kJ

Protein16 g

Carbohydrate50 g

Fibre7 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Large non-stick frying pan
✓ Two mixing bowls
✓ Balloon whisk
✓ ¼ cup measure

Gluten-Free Lemon Yoghurt Pancakes

Ingredients

Pancakes

Let’s cook.

Mix the dry bowl

Mix the wet bowl

Rest the batter

Cook on medium

Turn once

Nutrition snapshot

Equipment

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