Gluten Free Blueberry Pancakes
Weekend mornings just got a serious upgrade — fluffy, golden pancakes loaded with juicy blueberries that burst with every bite. The secret to getting that light, tender texture without wheat flour is letting the batter rest for five minutes so the gluten free flour blend fully hydrates before it hits the pan. Buttermilk, melted butter, and a touch of vanilla do the heavy lifting on flavor, giving you a stack that tastes completely indulgent and not like a compromise. Bubbles forming across the surface tell you exactly when to flip, so even if you're still half-asleep, you'll nail the timing every time. This recipe makes four generous servings, which means the whole table gets fed without you standing at the stove all morning. A drizzle of maple syrup on top is optional, but honestly, it's the move.
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Learn more →Ingredients
4 servings
- 1 ½ cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sugar
- 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 or neutral oil, for the pan
For serving
- maple syrup, for serving (optional)
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.
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