Gluten-Free Blueberry Lemon Pancakes
Okay, let's get cooking! Gather 'round, my friends, because today we're diving into a breakfast recipe that is not only incredibly delicious but also unbelievably easy and, yes, entirely gluten-free. I'm going to share my go-to: Gluten-Free Blueberry Lemon Pancakes. Now, I know what you might be thinking: 'Gluten-free pancakes…will they actually taste good?' And my answer is a resounding YES. Actually, these pancakes don't just taste good, they're bright, fluffy, and practically bursting with blueberries. I might be slightly biased, but honestly, I think they could win over even the most dedicated gluten-loving pancake fans.
You see, my journey to gluten-free cooking wasn't some carefully planned endeavor. No, it was a sudden realization that, well, my stomach wasn't my biggest fan anymore when it came to gluten. And breakfast? That was the most glaring problem. Dense, sad, almost gummy gluten-free pancakes became the bane of my existence – a morning disappointment. So, I dedicated myself to crafting a gluten-free pancake that would actually make me excited to wake up. And after many, many trials (and some rather hilarious fails), I finally landed on this recipe. It's a keeper. I promise you.
Ingredients
- 1 cup gluten-free all-purpose flour blend (make sure it contains xanthan gum, if not add ¼ tsp to the recipe)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy, almond milk is great!)
- 1 large egg
- 2 tablespoons melted unsalted butter or coconut oil, plus more for the pan
- 1 teaspoon pure vanilla extract
- Zest of 1 medium lemon
- ¾ cup fresh or frozen blueberries (if frozen, don't thaw)
Instructions
- Get Your Dry Ingredients Ready: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. This ensures everything is nicely combined and ready for liquid ingredients. You want to make sure those leavening agents are mixed through for a consistently fluffy pancake!
- Mix the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract. Just a quick whisk until combined, nothing crazy here.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or whisk until just combined. Don't overmix! A few lumps are totally fine – overmixing can lead to tough pancakes, and nobody wants that. The batter should look fairly thick. Add lemon zest into the batter and give one final stir.
- Add the Blueberries: Now, gently fold in the blueberries. Be delicate; we don't want to squish them.
- Get That Pan Ready: Heat a lightly oiled griddle or large non-stick skillet over medium-low heat. This is key - low and slow is the secret to golden brown pancakes. If the pan is too hot, the outside of the pancakes will burn while the inside remains raw. You can test if your pan is ready by flicking a drop of water on it, it should sizzle gently.
- Cook the Pancakes: Pour about ¼ cup of batter for each pancake onto the hot griddle. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You'll know it's time to flip when small bubbles start to appear on the surface of the pancake, and the edges look slightly set. Use a nice thin spatula for flipping.
- Serve Immediately: Transfer the cooked pancakes to a plate and serve immediately. These taste best fresh off the griddle! You can stack them up high.
Recipe Card
Gluten-Free Blueberry Lemon Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2-3
Ingredients:
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or coconut oil, + more for pan
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- ¾ cup fresh or frozen blueberries
Instructions:
- Whisk together dry ingredients in a large bowl.
- Whisk together wet ingredients in a separate bowl.
- Gently combine wet and dry ingredients until just mixed (some lumps are ok).
- Fold in blueberries and lemon zest.
- Heat lightly oiled pan over medium-low heat.
- Pour ¼ cup batter per pancake onto pan.
- Cook 2-3 minutes each side till golden brown.
- Serve immediately and enjoy!
Tips & Tricks for Pancake Perfection:
- Xanthan Gum is Key: Gluten-free baking often needs a little help with structure. Check your flour; it should already contain xanthan gum. If not, adding ¼ teaspoon to the recipe will make a noticeable difference. It helps create that light and fluffy texture we're after.
- Don't Overmix: I can't stress this enough. Overmixing develops gluten, which we don't want in our gluten-free pancakes. Gentle mixing is what gives them that tender texture.
- Mix-Ins Galore: Feel free to get creative! Try adding other berries, chocolate chips, chopped nuts, or even a dash of cinnamon to the batter.
- Make it Vegan: Easily make these vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) in place of the egg and using non-dairy milk and coconut oil. No animal products needed for these.
- Keep them Warm: If you're batch-cooking, place the cooked pancakes on a wire rack in a warm oven (200°F, 95°C) to keep them warm while you finish cooking the rest.
Product Recommendations:
Now, if you're looking to take your gluten-free pancake game to the next level, I've got a few product suggestions that might help.
- A good electric griddle can make cooking a whole batch of pancakes at once a breeze, especially if you tend to have a crowd to feed.
- Or maybe you will invest in a really nice non-stick stainless steel skillet for all your breakfast needs - it's a solid investment that makes cooking a pleasure with its even heating.
- If you have trouble with clumping when mixing, you might like an ergonomic whisk to easily incorporate all of your batter together.
There you have it! My foolproof recipe for gluten-free blueberry lemon pancakes. I truly hope you give them a try. They're perfect for a lazy weekend brunch, a special weekday treat, or whenever your heart desires a stack of bright, delicious, fluffy goodness. Let me know in the comments if you tried them and how they turned out! Happy cooking!
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