Blueberry Pancakes Recipe - (Gluten Free)

No need to feel blue with this many blueberries!

If you find yourself in a similar conundrum to me (too many blueberries left over after blueberry picking), then go ahead and use them in an assortment of delicious dishes. One of my favourites? Pancakes!

This blueberry pancake recipe is a variation on my original Fluffy Maple Syrup Pancakes recipe. I’ve made a number of tweaks to make sure the blueberries are the star of this show. Enjoy!

The Recipe

Time allotment

Prep Time: 15 minutes

Cooking time: 6-8 minutes

Total Time: 21-23 minutes

Yield: 6-8 pancakes

Cooking Utensils

Spatula
2 large bowls
Whisk - OR - Upright mixer
Measuring cups
Measuring spoons

Ingredients

3 tbsp (47.5g) granulated sugar
1 tbsp (13g) brown sugar
2 eggs
1 tbsp maple syrup
1 tsp vanilla extract
3/4 cup milk
1 tsp baking powder
1 cup (100g) blueberries
1 3/4 (235g) cups flour
- If using gluten free flour without xanthan gum, add 1/2 tsp xanthan gum
- I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Instructions

In a bowl, mix together the 2 eggs, 1 tbsp (13g) brown sugar, 3 tbsp (47.5g) granulated sugar, 1 tbsp maple syrup, and 1 tsp vanilla extract
To this mixture, add 1 3/4 (235g) cups flour, 1 tsp salt, and 1 tsp baking powder
Stir the ingredients together, then add 3/4 cup milk
Gently mix all the ingredients together until fully combined
Add in 1 cup (100g) blueberries
In a saucepan on low-medium high heat, add a dollop of butter
When it is properly heated up, place 1.5 - 2 inch wide pieces of pancake batter onto the pan
Allow the pancake to cook for 3-4 minutes on one side. until golden, then flip
Cook the pancake for a further 3-4 minutes on the opposite side, then remove from the pan
Repeat steps 7-9 for all subsequent pancake batter, making sure to add more butter and avocado oil to the saucepan when it has been used up
1. For myself, usually every third pancake requires more butter
Plate it up, add some maple syrup and blueberries, and enjoy!