Description
These fluffy gluten-free blueberry pancakes are a delicious and easy breakfast option, bursting with fresh blueberries. Made with simple ingredients, they are perfect for anyone looking to enjoy a delightful morning treat.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar (or your preferred sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Additional butter or oil for cooking
Instructions
- Gather Your Ingredients: Measure out all your ingredients and lay them out on the counter for easy access.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt. Whisk until well blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Ensure the butter is not too hot to avoid scrambling the egg.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined, being careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, using frozen blueberries directly from the freezer if preferred.
- Preheat Your Pan: Heat a non-stick skillet or griddle over medium heat. Test the heat by sprinkling a few drops of water on the surface.
- Add Cooking Fat: Once hot, add a teaspoon of butter or oil to coat the surface.
- Pour the Batter: Using a 1/4 cup measuring cup, pour the batter onto the skillet, leaving space between each pancake.
- Cook Until Bubbles Form: Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip the Pancakes: Carefully flip each pancake and cook for another 2-3 minutes until golden brown.
- Keep Warm: Place finished pancakes in a low oven (200°F or 93°C) to keep warm while cooking the rest.
- Serve with Toppings: Stack pancakes on a plate and top with maple syrup, yogurt, powdered sugar, or fresh fruit.
- Add a Twist: For extra flavor, consider adding cinnamon or chopped nuts to the batter before cooking.
- Storing Leftovers: Cool any leftovers completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
- Freezing for Later: Place parchment paper between pancakes and store in a freezer-safe bag for up to 2 months. Reheat in the toaster or microwave when ready to enjoy.
Notes
- Ensure that all ingredients are gluten-free if you have a gluten intolerance.
- Feel free to customize the recipe by adding other fruits or spices to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes