As the saying goes breakfast is the most important meal of the day, so, why not start the day off on the right foot with my Fluffy Blueberry Lemon Pancakes recipe. These pancakes are so satisfying, light and incredibly fluffy, full of juicy blueberries and lemon flavour and are also gluten-free! What could be better?! Serve it for breakfast, brunch, lunch, dinner or dessert. Anything goes! Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Serves: 14 - 16 pancakes
Ingredients:
1 1/4 cups 2% milk
1 Tbsp lemon juice
1 cup gluten-free all-purpose flour (See Notes below)
2 Tbsp granulated sugar
1/4 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp cardamon
1/4 tsp cinnamon
Pinch of nutmeg
2 eggs
2 tsp vanilla extract
1/2 tsp lemon zest
1 1/2 cups fresh blueberries
2 Tbsp avocado oil, for greasing the pan
A drizzle of maple syrup and a sprinkling of blueberries, as a garnish
Instructions:
To a measuring cup, add the milk and lemon juice, set aside and let it stand for 5 minutes.
Combining the Dry Ingredients: To a medium bowl, add the flour, sugar, salt, baking powder and soda, cardamon, cinnamon and a pinch of nutmeg. Whisk until fully incorporated.
Combining the Wet Ingredients: To a large mixing bowl, add the eggs, vanilla, lemon zest and milk and lemon juice mixture and whisk for 30 seconds or until the mixture is light and fluffy.
Preparing the Pancake Batter: Add the dry ingredients to the wet ingredients and whisk until fully incorporated. Gently fold in the blueberries. Transfer the pancake batter to the refrigerator for at least 20 minutes to allow the batter to rest.
Cooking the Pancakes: To a large skillet set over medium-low heat, add 1/2 Tbsp oil, ensuring that it is evenly distributed. Using a 1/4 cup measure, scoop 3 - 4 pancake mounds onto the skillet, leaving 1 inch of space between pancakes. Cook the pancakes for 4 minutes per side or until golden brown. Remove the pancakes from the heat and set aside. Repeat the process with the remainder of the pancake batter. Garnish with a drizzle of maple syrup and a sprinkling of fresh blueberries and serve and enjoy!
Notes:
Not all Gluten-Free Flours are Alike: For this recipe, I use Cloud 9 Gluten-Free All Purpose Flour or Baking Mix, a cup for cup flour replacement. It’s a blend of rice and buckwheat flour, cornstarch, potato starch, tapioca starch and xanthan gum.
Allowing the Batter to Rest: Once you’ve combined the wet and dry ingredients and folded in the blueberries, transfer the mixture to the refrigerator for at least 20 minutes to 1 hour. During this time, the flour will absorb the liquids and rehydrate, creating lighter and fluffier pancakes.
Giving the Pancakes Room To Grow: When spooning the batter onto the skillet, be sure to leave 1 inch of space between the pancakes, as they will expand during the cooking process.