Fluffy Gluten-Free Blueberry Pancakes Recipe: Your Weekend Brunch Savior!
Enjoy warm, fluffy gluten-free pancakes bursting with fresh blueberries. Quick to make (under 30 minutes!), these fluffy stacks are perfect for a wholesome breakfast, naturally gluten-free, and kid-approved. Customize with your favorite toppings!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 8 to 10 pancakes 1x
- Category: Gluten-Free
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian (Gluten-Free)
Ingredients
1 cup Gluten-Free All-Purpose Flour Blend (with xanthan gum)
2 tablespoons Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Milk (dairy or non-dairy)
1 Large Egg, lightly beaten
2 tablespoons Melted Butter (or coconut oil), plus more for the pan
1 cup Fresh Blueberries
Instructions
Whisk dry ingredients: In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
Combine wet ingredients: In a separate bowl, whisk together milk, egg, and melted butter.
Mix wet and dry: Pour wet ingredients into dry ingredients and gently whisk until just combined.
Fold in blueberries: Carefully fold in fresh blueberries to avoid bursting them.
Heat pan: Preheat a non-stick skillet or griddle over medium heat and oil the surface.
Cook pancakes: Pour 1/4 cup batter per pancake and cook 2-3 minutes per side until golden brown.
Serve: Plate with toppings like maple syrup, yogurt, or fresh fruit.
Notes
Avoid overmixing the batter for a lighter texture.
Use a non-stick pan to prevent sticking.
Topping ideas: Maple syrup, vanilla yogurt, or a dusting of powdered sugar.
Variation: Add 1 teaspoon lemon zest or a splash of maple syrup to the batter for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 185
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg