Fluffy Gluten-Free Blueberry Lemon Pancakes
Okay, let's get cooking! I absolutely adore breakfast, it's honestly my favorite meal of the day. And while I'm not *always* the most graceful morning person, when I know I've got something delicious and satisfying waiting for me, well, let's just say the snooze button gets a little less tempting. Today, I'm sharing a recipe that's become a staple in my rotation: **Fluffy Gluten-Free Blueberry Lemon Pancakes.** Honestly, these aren't just *good* gluten-free pancakes; they're just plain amazing pancakes, period.
I remember the first time I attempted gluten-free pancakes. They were, shall we say, a sticky, gloopy mess that looked more like a science experiment gone wrong than a breakfast treat. After much experimenting (and a few tragic pancake casualties!), I finally nailed a recipe that produces reliably light, fluffy, and absolutely delicious gluten-free pancakes that even my non-gluten-free friends adore! The secret, I've learned, is all about the right blend of ingredients, the right technique, and a touch of lemon zest – it truly elevates everything! The blueberry lemon combo is just a match made in breakfast heaven, trust me.
Okay, enough reminiscing, let's get into it!
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Approximately 6-8 pancakes
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum!)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted unsalted butter (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions:
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry ingredients, mixing until just combined (lumpy is fine!).
- Stir in lemon zest. Gently fold in blueberries (if fresh, add to griddle).
- Heat lightly oiled griddle over medium heat.
- Pour 1/4 cup batter onto griddle. Cook until bubbles form.
- Flip and cook 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Tips & Tricks:
- Don't Overmix: I cannot stress this enough! Gentle mixing is key to achieving those light and fluffy pancakes. It's the secret of all secrets.
- The Right Flour Makes a World of Difference: Not all gluten-free flour blends are created equal! Make sure your blend contains xanthan gum. This helps mimic the binding properties of gluten and keeps the pancakes from falling apart.
- Heat Control: Medium heat is your friend! If your griddle is too hot, the pancakes will burn on the outside before cooking through. Adjust heat as needed.
- Lemon Zest is Essential: It amplifies the freshness and adds a brightness that is pure magic. Don't skimp here!
- Dairy-Free Options: This recipe is easily made dairy-free by substituting non-dairy milk and melted coconut oil.
- Make-Ahead: Leftovers can be stored in the fridge and reheated gently. These are amazing for pre-planned breakfast during the week.
- Flavor Power: To switch things up, try adding different fruits (raspberries, chopped strawberries, sliced bananas) or a dash of cinnamon. We're not playing by any rules here.
- Crispy Edges: For a little extra crisp, add a small amount of neutral-flavored oil to the pan while cooking.
There you have it – the keys to making incredibly delicious, fluffy gluten-free blueberry lemon pancakes! I truly hope you love these as much as I do. Do let me know in the comments below how they turned out–it always warms my heart to know my recipes are finding their way to happy tables! Happy pancake flipping!
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