Gluten Free Blueberry Pancakes Recipe
These gluten free blueberry pancakes are deliciously fluffy with bursts of juicy berries. Ideal for making with fresh or frozen blueberries!
Servings: 8 pancakes
Ingredients
- 175 g gluten free self-raising flour (I use FREEE by Dove's Farm - see notes if you only have plain or 1:1 flour)
- 1/2 tsp gluten free baking powder
- 1 tbsp caster sugar
- Pinch salt
- 100 ml buttermilk
- 200 ml milk
- 1 large egg
- A knob approx 15g butter (plus extra for frying)
- 1 cup blueberries
Instructions
- Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
- Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Leave to rest for a minute.
- Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
- Add 3-5 blueberries to the top of the pancake batter. Cook for around one minute until bubbles start to form on the top of the pancake.
- Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.
- Once cooked, you can place the pancakes on a tray in a warm oven (around 50'C) to keep warm once you cook them all. They are best eaten fresh!
Notes
- Only Got Plain Flour? Add 1 tsp gluten free baking powder to 100g plain or 1:1 gluten free flour to make your own self-raising flour.
- Make Ahead: To save time you can make the batter up to 24 hours in advance and leave it in the fridge before cooking. Whisk well before cooking.
- Storing: Any leftover gluten free pancakes can be stored in the fridge and reheated in the microwave. They can also be frozen – see my tips above for doing this.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making these gluten free blueberry pancakes.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make these pancakes and love them. It really helps support my blog and get the recipe out there to more people!
Nutrition
Serving: 4pancakes | Calories: 112kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g
