Get ready to transform your breakfast game with these mouthwatering Fluffy Blueberry Pancakes that will make your taste buds dance with joy! Whether you're gluten-sensitive or just looking for a delectable morning treat, these pancakes are about to become your new weekend obsession. Imagine biting into a cloud-like pancake bursting with juicy blueberries, so light and tender that they practically melt in your mouth - and the best part? They're super easy to make!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 1 large egg
- 1 cup blueberries
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate bowl, beat the egg and milk together until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix - some small lumps are okay and will help keep the pancakes tender.
- Gently fold in the fresh blueberries, taking care not to crush them while distributing evenly throughout the batter.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Using a 1/4 cup measuring cup, pour batter onto the hot surface, leaving space between each pancake.
- Cook until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them soft.
- Repeat the cooking process with remaining batter, adding more butter or oil to the pan as needed.
- Serve warm with additional fresh blueberries, maple syrup, or your favorite pancake toppings.
Tips
- • Don't overmix your batter! Lumpy batter is your secret weapon for tender pancakes. • Let the batter rest for 5 minutes to allow the flour to hydrate and baking powder to activate. • Use a non-stick skillet or griddle for even cooking and easy flipping. • Watch for small bubbles on the surface as your signal to flip - this ensures golden, perfectly cooked pancakes. • Keep cooked pancakes warm by covering them with a clean kitchen towel while you finish the batch. • For extra blueberry goodness, try both folding berries into the batter and serving extra fresh berries on top. • If using frozen blueberries, don't thaw them - add directly to the batter to prevent color bleeding.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 7g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 55mg
