Description
Soft and fluffy, these made from scratch gluten free blueberry pancakes are mouthwatering delicious. They are perfect on a weekend morning topped with maple syrup or great for meal prep during the weekdays.
Ingredients
Scale
- 1 cup gluten-free flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ¼ cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- Whisk the dry ingredients together. Whisk the egg, buttermilk, and melted butter into the dry ingredients until combined. Refrain from over-mixing the batter.
- Heat a nonstick pan over medium heat. Spray coconut oil or melt butter in the pan for a crispy edge.
- Pour about ¼ cup of batter into the hot skillet and spread it flat-like. It will be pretty thick.
- Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are fluffy and cooked through.
- Serve with butter and maple syrup. Enjoy!
Notes
- I used Bob’s Red Mill 1-1 gluten-free flour.
- Chocolate chips, pecans, banana slices, etc would make a yummy substitute for blueberries.
- These pancakes are best enjoyed freshly made.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American