Gluten Free Blueberry Pancakes

5 from 6 votes

Gluten Free Blueberry Pancakes

The BEST gluten free pancakes taken to the next level with fresh blueberries!!! The perfect pancake recipe for your next Saturday morning breakfast or breakfast for dinner night. Our gluten free blueberry pancakes are light and fluffy, filled with tons of fresh blueberries and so easy to make when you follow our step by step instructions.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 207kcal

Author: Amanda Smallwood

Ingredients

2 cups (290g) gluten free flour blend see notes for preferred brands
4 tablespoons sugar
2 tablespoons baking powder aluminum free
1 teaspoon sea salt
4 tablespoons unsalted butter, melted
1 ½ - 2 cups whole milk start with 1 ½ cups and add milk as needed
2 teaspoons vanilla
2 large eggs
1 cup blueberries rinsed and dried

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl.
2 cups (290g) gluten free flour blend, 4 tablespoons sugar, 2 tablespoons baking powder, 1 teaspoon sea salt
In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.
4 tablespoons unsalted butter, melted, 1 ½ - 2 cups whole milk
Next, add vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.
2 teaspoons vanilla, 2 large eggs
Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
Choose your favorite frying pan or griddle and warm over medium heat. Spray pan with a little bit of canola oil or add a bit of butter to the pan. Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the frying pan or griddle.
Sprinkle each pancake with 6-8 blueberries.
1 cup blueberries
Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
Serve pancakes fresh with additional blueberries and warm maple syrup.
Store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.

Notes

Gluten Free Flour Mix - I've had great luck with both Bob's Red Mill 1 to 1 and King Arthur's Cup for Cup gluten free flour blends.

Aluminum Free Baking Powder - please be sure that you are using baking powder (not baking soda) and that the baking powder is aluminum free for this recipe. Otherwise, your pancakes will come out bitter and most people don't like bitter pancakes.

Measuring Flour - I use a spoon to loosen up the flour a bit and then scoop into my measuring cup. I overfill the measuring cup and then gently sweep the back of the spoon across the cup to level off the flour. If you pack your flour into the measuring cup, your batter will be very thick. Be sure to measure flour as I have described.

Batter Thickness - We all measure flour differently which can lead to inconsistencies in the thickness of the batter. If you find that your batter is too thick, simply add in a bit more milk. Do this in small quantities until your batter has reached the desired thickness.

Nutrition