Low Sugar Gluten Free Blueberry Pancakes

Total time35 min

Prep time10 min

Cook time20 min

Low Sugar Gluten Free Blueberry Pancakes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
2 tsp baking powder
½ tsp baking soda
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt
1 cup buttermilk
2 large eggs
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 cup fresh or frozen blueberries

For cooking

1–2 tsp unsalted butter oil or neutral oil, for the pan

For serving

maple syrup, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Whisk together the gluten free flour blend, baking powder, baking soda, sugar, and salt in a large mixing bowl until evenly combined.
2
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!