Gluten Free Blueberry Buttermilk Pancakes
Easy to whip up for breakfast or brunch, these gluten free Blueberry Buttermilk Pancakes are sure to start the day off right!
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Servings: 12 pancakes
Calories: 141kcal
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 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups full-fat buttermilk - *sub 1 teaspoon vinegar with whole milk if needed
- 2 eggs
- 6 tablespoon 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.
Nutrition
Nutrition Facts
Gluten Free Blueberry Buttermilk Pancakes
Amount per Serving
Calories
141
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
46
mg
15
%
Sodium
346
mg
15
%
Potassium
57
mg
2
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
267
IU
5
%
Vitamin C
1
mg
1
%
Calcium
90
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.