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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 109 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons brown sugar
• 1 cup buttermilk
• 1 large egg
• 1 cup plain yogurt
• 1 ½ cups fresh blueberries
• 1 teaspoon gluten-free baking powder
• 2 tablespoons yellow cornmeal
• 2 teaspoons butter, or as needed
• 1 cup gluten-free all-purpose baking flour
• 1 teaspoon gluten-free baking soda
• 1 ½ tablespoons unsalted butter, melted

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C).

Step 2

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; whisk to blend.

Step 3

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.

Step 4

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.

Step 5

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.