These Best Gluten-Free Blueberry Pancakes are a delicious and fluffy breakfast option that will please everyone at the table. Made with simple ingredients, they are perfect for those with dietary restrictions while still delivering on taste and texture. Whether you’re starting your day or serving brunch, these pancakes are bound to become a new family favorite.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 5g
- Carbohydrates: 30g
- Fat: 7g
- Fiber: 2g
- Sugar: 4g
- Sodium: 200mg
Why Make This Best Gluten-Free Blueberry Pancakes
These pancakes are not just gluten-free; they are also bursting with fresh blueberries that bring a natural sweetness and delightful burst of flavor in every bite. The note of buttery richness paired with the slight tang from the buttermilk creates a balanced breakfast that is sure to satisfy. Plus, they come together in no time, making them a great choice for busy mornings or leisurely brunches.
How to Make Best Gluten-Free Blueberry Pancakes
Step 1: Preparation
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined. This dry mixture will form the backbone of your pancake batter.
Step 2: Mixing
In another bowl, mix the buttermilk, egg, and melted butter or coconut oil until smooth. These wet ingredients add moisture and richness to your pancakes.
Step 3: Combining Ingredients
Pour the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which could lead to dense pancakes. Fold in the fresh blueberries carefully, ensuring they are evenly distributed through the batter.
Step 4: Cooking
Heat a non-stick skillet over medium heat and add a little cooking oil to prevent sticking. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and continue cooking until golden brown.
Step 5: Finishing
Serve the pancakes warm with a drizzle of maple syrup or your choice of toppings, such as whipped cream or additional blueberries.
How to Serve Best Gluten-Free Blueberry Pancakes
Enjoy these pancakes fresh off the skillet for breakfast or brunch. They can be served with maple syrup, fresh fruit, yogurt, or nut butter for extra flavor. You can also incorporate a sprinkle of powdered sugar for a sweet finishing touch.
How to Store Best Gluten-Free Blueberry Pancakes
If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze the pancakes by laying them flat in a single layer on a baking sheet until frozen, then transferring them to a freezer bag. They can be reheated in a toaster or microwave when ready to eat.
Expert Tips for Perfect Best Gluten-Free Blueberry Pancakes
- Ensure your gluten-free flour blend contains xanthan gum for better texture. If it doesn’t, consider adding 1/4 teaspoon.
- Let the batter rest for a few minutes before cooking; this helps improve the texture.
- For even cooking, keep the heat at medium. Too high heat can burn the pancakes before they cook through.
Delicious Variations
- Banana Blueberry: Add mashed ripe banana to the wet ingredients for added sweetness and moisture.
- Zesty Lemon Blueberry: Integrate lemon zest into the batter for a bright flavor contrast.
- Choco-Blueberry Fusion: Mix in a handful of chocolate chips along with the blueberries for a sweet twist.
Frequently Asked Questions
-
Can I use a different milk alternative?
Yes! Almond milk, oat milk, or any dairy-free milk can substitute for buttermilk in this recipe. -
What can I do if the batter is too thick?
If your batter is thicker than desired, add a little more milk gradually until you reach your preferred consistency. -
How many pancakes does this recipe make?
This recipe will yield about 8 pancakes, depending on the size. -
Can I prepare the batter in advance?
You can prepare the dry ingredients ahead of time and store them in an airtight container. Mix with the wet ingredients just before cooking for the best texture. -
What toppings pair well with these pancakes?
Fresh fruits like strawberries or raspberries, honey, or yogurt are excellent toppings to consider!
Conclusion
These Best Gluten-Free Blueberry Pancakes are not only easy to make but also an absolute treat for the taste buds. Soft, fluffy, and filled with juicy blueberries, they make for a delightful breakfast that everyone can enjoy, regardless of dietary preferences. Give them a try, and you’ll see why they deserve a spot in your regular breakfast rotation!
Print
Best Gluten-Free Blueberry Pancakes
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious and fluffy gluten-free blueberry pancakes perfect for breakfast or brunch. Bursting with flavor and easy to make.
Ingredients
- 1 cup gluten-free flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 cup fresh blueberries
- Cooking oil for the skillet
Instructions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, and melted butter or coconut oil until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the fresh blueberries carefully.
- Heat a non-stick skillet over medium heat and add a little cooking oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and continue cooking until golden brown.
- Serve warm with maple syrup or your choice of toppings.
Notes
Ensure gluten-free flour contains xanthan gum for better texture. Allow batter to rest before cooking for improved texture.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
