From-Scratch Blueberry Pancakes with Gluten-Free Flour
My recipe for homemade gluten-free blueberry pancakes produces the thickest, fluffiest breakfast pancakes! How? The secret is in the batter — thick pancake batter makes for thick, fluffy pancakes! These pancakes the perfect way to use up fresh blueberries, but you can also use frozen blueberries here! Try these as a satisfying breakfast or as a lazy weekend brunch recipe. Made with gluten-free all purpose flour and topped with maple syrup and butter.
Servings: 14 -16 Pancakes
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Ingredients
- 2 cups gluten free all-purpose flour see notes
- 1/2 teaspoon xanthan gum omit if your flour blend contains it
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 1/2 cups milk regular or unsweetened coconut milk, room temperature
- 1/4 cup avocado oil or neutral oil of choice
- 2 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2/3 cup fresh blueberries
Instructions
- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until combined, a few lumps are fine. Let the batter rest for 10 minutes. The pancake batter will puff up as it sits.
- Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
- As you add your pancake batter to the griddle, top each pancake with 1 tablespoon fresh blueberries.
- Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes and the bottom is golden brown. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.
- Serve immediately with butter and maple syrup.
Notes
- I use my Nightshade Free Gluten Free Flour Mix in this recipe but it also works great with Bob's Red Mill 1:1 Gluten Free Baking Flour. Just omit the xanthan gum called for in the recipe if the blend you use contains it.
- While my family doesn't find these pancakes to be salty, feel free to reduce the salt by half to suit your taste.
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Nutrition Information
Serving: 1g | Calories: 127kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 25mg | Fiber: 1g | Sugar: 2g
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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