Fluffy Gluten Free Blueberry Pancakes
There’s nothing better than starting your day with a stack of light, fluffy pancakes, especially when they’re packed with juicy blueberries! These gluten-free blueberry pancakes are quick and easy to make, yet incredibly satisfying. Perfect for breakfast or brunch, they’re versatile enough to pair with maple syrup, a dollop of yoghurt, or fresh fruit. Whether you’re gluten-free or not, these pancakes are bound to become a new favourite!
Prep Time 5 mins
Cook Time 20 mins
Servings 6 pancakes
Ingredients:
- 1 cup Bob’s Red Mill Gluten Free Self Raising Flour
- 2 tbsp caster sugar
- 1/4 tsp salt
- 1 large egg, room temperature
- 3/4 cup milk, room temperature
- 2 tbsp melted unsalted butter, plus extra for buttering the frying pan
- 1/2 cup fresh or frozen blueberries
Instructions:
- In a large bowl, whisk together the gluten-free flour blend, caster sugar, and salt until well combined.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Add approximately 1/3 of the wet ingredients to the dry ingredients. Whisk well until you have a smooth thick batter. Add the rest of the wet ingredients gradually, whisking continuously.
- Gently mix in the blueberries.
- Heat a frying pan over medium-high heat and lightly butter it. Pour about 1/3 cup of batter into the pan, shaping it if needed.
- Cook for 2 minutes until the edges set and bubbles appear on top. Flip and cook for another 2 minutes.
- Transfer to a plate lined with paper towel to absorb moisture. Cook 2-3 pancakes at a time, buttering the pan between batches. Repeat with the rest of the batter.
- Serve warm with maple syrup, fresh fruit, or your favourite toppings.
Tips for Perfect Pancakes:
- For extra fluffiness, make sure your ingredients are at room temperature before mixing.
- Use a non-stick frying pan or griddle for easy flipping.
- Keep the pancakes warm in a low oven (around 100°C) while you finish cooking the rest.
These fluffy, gluten-free pancakes are perfect for a special morning treat or a weekend brunch. The blueberries add a burst of sweetness, while the gluten-free flour keeps things light and airy. Enjoy them fresh off the pan, drizzled with maple syrup and topped with your favourite fruit!