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Fluffy Gluten-Free Blueberry Pancakes

These delightful pancakes are gluten-free and filled with juicy blueberries, making them a perfect breakfast treat that's light and fluffy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour blend
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 cup fresh blueberries
  • vanilla extract (optional) Recommended for extra flavor

Method
 

Preparation
  1. In a bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix the milk, egg, and melted butter or oil.
  3. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in fresh blueberries.
Cooking
  1. Heat a non-stick skillet over medium heat.
  2. Pour 1/4 cup batter for each pancake onto the skillet.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve warm with maple syrup or your favorite toppings.

Notes

These pancakes can be customized with various toppings such as powdered sugar, whipped cream, or fresh fruits. Keep the batter a bit lumpy for fluffier pancakes.