Blueberry Pancakes

Blueberry pancakes are a breakfast classic, combining fluffy batter with bursts of juicy blueberries in every bite. They’re easy to make and perfect for starting the morning on a sweet note. Serve them warm with maple syrup or your favorite toppings for a stack that’s sure to please. Ideal for a special weekend brunch or a weekday treat, these pancakes are always a hit!

Sweet, fluffy, and bursting with juicy blueberries—these pancakes are calling your name!

Free Blueberries Pancakes Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pancakes

Ingredients:

Pancake mixture:

• 2 egg
• 2 cups gluten-free all-purpose flour
• 2tbsp sunflower oil (plus oil greasing the skillet)
• 2tbsp maple syrup
• 1/2tbsp sugar
• 1tsp baking powder
• 1tbsp baking soda 
• 1 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup of milk
• ½ cup of fresh blueberries

Blueberry Jam:

• ½ cup of fresh blueberries
• 2tbsp sugar
• 2tbsp water
• 1tbsp lemon juice

Decorate with:

• 1tbps Pistachios
• Blueberries

Instructions:

Blueberries Pancake Batter:

1. Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, mix, eggs, sunflower oil, and vanilla extract until combined.
3. Add milk and mix well.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
5. Gently fold in the blueberries.

Cook The Pancakes:

1. Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
2. Scoop about 1/4 cup of batter for each pancake onto the skillet.
3. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.

Make the blueberry jam:

1. Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.
2. Bring to a boil.
3. Cook until the mixture thickens and the blueberries are softened. 

Notes: If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.

Serve and decorate:

1. Serve the pancakes warm. 
2. Pour the blueberry jam on top and sprinkle with pistachios.