Gluten Free Blueberry Buttermilk Pancakes
Gluten Free Blueberry Buttermilk Pancakes are quick and easy to make. They taste so incredibly good that you’ll never want to use a mix again. The buttermilk and blueberries are like bread and butter. They are just made to go together. The buttermilk is rich and creamy complimented by the freshness of the blueberries. Then a drizzle of pure maple syrup adds just the right amount of sweetness. You’d never know that they were made with a gluten free flour unless someone told you. Your secret is safe with me;-)
Making Batter for the Blueberry Buttermilk Pancakes
The batter for these Gluten Free Blueberry Buttermilk Pancakes is thick, and cooks up light and fluffy. It only takes about 5 minutes to mix up the batter. Still, I like to make it the night before and store it covered in the fridge. That way it is ready to go first thing in the morning. There aren’t any tricks or special instructions for making these amazing pancakes. Just mix the batter, scoop it onto a hot griddle and brown on both sides. As easy as can be!
More Gluten Free Breakfast Ideas
- Lemon Poppy Seed Pancakes
- Banana Pancakes
- Bourbon Street Pancakes
- Enormous Waffles
- English Scones
- Vanilla Crunch French Toast
Gluten Free Blueberry Buttermilk Pancakes
Ingredients
- 1 ½ cups Bob's Red Mill 1 to 1 Baking Flour (I can't recommend using another brand of gluten free flour for this recipe)
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ cups full-fat buttermilk (*sub 1 tsp vinegar with whole milk if needed)
- 2 eggs
- 6 tbsp melted butter
- ½ cup fresh blueberries
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a small bowl.
- Melt butter in microwave for 30-60 seconds. Let the butter cool while combining the buttermilk and eggs in a medium bowl, stirring to mix well and break up the eggs.
- Add the flour mixture to the eggs & buttermilk and stir well to combine. Gradually add the melted butter to the mixture making sure to incorporate it fully. Gently stir in the blueberries.
- Heat griddle or pan over medium high heat and grease well with canola oil or butter. Using a ¼ cup measuring cup or a large scoop, pour batter onto hot griddle or pan. Let brown on one side, then flip to brown the other side. Continue until all batter is used.
- You can keep pancakes warm in a 200 degree oven until ready to serve.
- Serve with maple syrup, fresh berries and/or whipped cream.
These pancakes were so fluffy and delicious-perfect for a family breakfast. We added lemon juice and zest and it tasted even better. We all agreed that it was the best gluten free blueberry pancakes that I’d ever made. We loved recipe so much, and look forward to making it again.
Thank you so much Karen! I love the photo that you and Dorothy emailed to me as well. Your note and review have made my day:-)