Gluten-Free Fluffy Pancakes with Berries
Start your morning with these irresistibly **Gluten-Free Fluffy Pancakes with Berries**, a delightful and easy-to-make breakfast perfect for those avoiding gluten. These pancakes achieve the ideal balance of light, airy texture and rich flavor, thanks to a mix of gluten-free all-purpose flour, buttermilk, and a touch of xanthan gum for structure. Topped with a vibrant medley of fresh berries and a drizzle of maple syrup or honey, they’re as nutritious as they are indulgent. This family-friendly recipe takes just 30 minutes to prepare and is perfect for a weekend treat or a weekday pick-me-up. Whether you have dietary restrictions or are simply in search of a foolproof breakfast favorite, these pancakes will become your go-to for a crowd-pleasing, satisfying start to the day.
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1.25 cups buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1.5 cups mixed fresh berries
- 0.5 cup maple syrup or honey (optional, for serving)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, xanthan gum, salt, and sugar until well combined.
In a separate bowl, mix the buttermilk, vanilla extract, and eggs. Beat the eggs lightly until the mixture is smooth.
Gradually pour the wet ingredients into the dry ingredients while stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.
Stir in the melted butter into the batter until evenly distributed.
Heat a non-stick skillet over medium heat. Lightly grease the surface with a bit of butter or cooking spray.
Pour about 1/4 cup of batter for each pancake onto the skillet. Spread slightly to form circles.
Cook the pancakes for about 2-3 minutes or until bubbles start to form on the surface and the edges begin to set. Flip and cook for another 1-2 minutes until golden brown and cooked through.
Remove the cooked pancakes from the skillet and keep warm. Repeat with the remaining batter.
Serve the pancakes warm, topped with mixed fresh berries. Drizzle with maple syrup or honey if desired.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 143.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 578 mg | 44% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1208 mg | 26% | |
*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.
