High Fructose Corn Syrup Free Gluten Free Blueberry Pancakes

Total time35 min

Prep time10 min

Cook time20 min

High Fructose Corn Syrup Free Gluten Free Blueberry Pancakes

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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
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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 oil 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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