Gluten-Free Blueberry Pancakes
Start your morning with a delightful stack of Gluten-Free Blueberry Pancakes—perfectly fluffy, naturally sweet, and bursting with juicy blueberries in every bite. This easy, 30-minute recipe combines gluten-free all-purpose flour, unsweetened almond milk, and a hint of vanilla for a pancake batter that’s both light and flavorful, with no compromise on texture. The fresh blueberries add a pop of freshness, making these pancakes a hit for gluten-intolerant eaters and pancake lovers alike. Serve them warm, topped with a drizzle of maple syrup or a dollop of your favorite whipped topping, for a delicious, crowd-pleasing breakfast that feels indulgent yet wholesome. Perfect for a weekend brunch or an everyday pick-me-up, these pancakes are a go-to recipe for anyone seeking a gluten-free breakfast option that doesn’t skimp on taste or fluffiness.
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Recipe Information
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 1.25 cups unsweetened almond milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 as needed cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate bowl, whisk together the almond milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Gently fold in the fresh blueberries to the batter.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or a small amount of butter.
Pour 1/4 cup of the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more cooking spray or butter as needed.
Serve the pancakes warm with your favorite syrup or toppings.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 41.3 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 583 mg | 45% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
