GLUTEN-FREE BLUEBERRY BUTTERMILK PANCAKES
These gluten-free blueberry buttermilk pancakes are so delicious and super moist, the texture and flavors are a symphony in your mouth. Another reason to sing on Sunday mornings. Serve with real butter and lots of real maple syrup.
Provided by hornel
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; whisk to blend.
- Mix buttermilk, yogurt, and egg together in a separate bowl. Add to flour mixture and stir until just blended but still lumpy. Gently mix in blueberries and melted butter.
- Heat a griddle or large nonstick skillet over medium heat. Spread a thin coating of butter over the griddle and let melt. Drop batter by heaping tablespoonfuls onto the griddle, spacing apart, working in batches. Cook until pancakes are brown on the bottom and bubbles form on top, about 3 minutes. Turn over and cook until bottoms are brown and pancakes are cooked through, 2 to 3 minutes.
- Transfer pancakes to a cookie sheet and place, uncovered, in the preheated oven. Repeat with remaining batter, adding more butter to the griddle as needed.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 17 g, Cholesterol 23.1 mg, Fat 3.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 295.1 mg, Sugar 6.9 g
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LuksYT
[email protected]I followed the recipe exactly and the pancakes were perfect. They were light and fluffy, and the blueberry flavor was just right.
Zandile Bangani
[email protected]These pancakes were very easy to make and turned out great. I will definitely be making them again soon!
Gugy Buby
[email protected]I made these pancakes with whole wheat flour and they were still very good. I would definitely make them again.
Samuel Kombo
[email protected]These pancakes were a bit too sweet for my taste. I would have preferred less sugar in the batter.
Mary Nyok
[email protected]I used frozen blueberries in this recipe and they worked just fine. The pancakes were still delicious.
Ebop Eba
[email protected]I made these pancakes for my gluten-free friend and she loved them! She said they were the best gluten-free pancakes she had ever had.
Graham Ohara
[email protected]These pancakes were a bit bland for my taste. I would have liked more blueberry flavor.
Asemota Ijayi
[email protected]I added a teaspoon of cinnamon and a pinch of nutmeg to the batter for extra flavor. The pancakes were a hit with my family.
Kazi Xihad
[email protected]I substituted almond milk for the buttermilk in this recipe and it worked out great. The pancakes were still light and fluffy.
Rajan Gurung
[email protected]These pancakes were easy to make and turned out perfectly. I will definitely be making them again!
Justin Martin
[email protected]I followed the recipe exactly, but my pancakes turned out dry and crumbly. Not sure what went wrong.
Mazhr Khan
[email protected]These pancakes were a bit too dense for my taste, but the flavor was good.
Rohit Chaurshiya
[email protected]I've tried many gluten-free pancake recipes and this one is by far the best. The pancakes are so moist and fluffy, and the blueberry flavor is perfect.
lisseth naula
[email protected]Great recipe! I made these pancakes for a brunch party and they were a hit. Everyone raved about how light and fluffy they were.
Bernard Mincey
[email protected]These pancakes were delicious and my family loved them! I am new to gluten-free cooking and was very impressed with the results. They were fluffy and flavorful, and no one could tell they were gluten-free.