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Delicious Gluten-Free Lemon Blueberry Pancakes

April 20, 2017 6 Comments

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You’d never know that these Lemon Blueberry Pancakes were gluten-free. They’re perfectly fluffy and each bite is packed with fresh lemon-blueberry flavor! Once you make these you won’t want to use another pancake recipe.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I made these Gluten-Free Lemon Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I couldn’t wait to share this Lemon Blueberry Pancake recipe with you. I’ve made it 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too! It is our new go-to pancake recipe on the weekends and I don’t see that stopping any time soon.

 

Print
Gluten-Free Lemon Blueberry Pancakes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

You'd never know that these Lemon Blueberry Pancakes were gluten-free. They're perfectly fluffy and each bite is packed with fresh lemon-blueberry flavor!

Course: Breakfast
Cuisine: American
Keyword: blueberries, gluten free, lemon, pancakes
Servings: 3 -4 servings
Author: Rachel (littlechefbigappetite)
Ingredients
  • 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
  • 2 Tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup non-fat or low-fat buttermilk
  • 2 large eggs
  • Finely grated zest of 1 large lemon
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 Tablespoons unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • Pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
  3. Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
  4. Serve with pure maple syrup.
Notes

* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.

Pin this recipe for later:

Gluten Free Lemon Blueberry Pancakes | www.littlechefbigappetite.com

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Filed Under: Breakfast, Gluten-Free Tagged With: Blueberries, Blueberry, Bob's Red Mill, Buttermilk, gluten free, Lemon, pancakes

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Reader Interactions

Comments

  1. Myra

    April 27, 2017 at 3:57 pm

    Lemon blueberry is such an awesome combo!! They look delish 🙂

    Reply
    • Rachel (littlechefbigappetite)

      April 28, 2017 at 6:06 am

      It’s one of my favorite combos, too!

      Reply
  2. Patty Espe

    July 4, 2018 at 7:26 am

    Delish! Thanks for sharing!!

    Reply
    • Rachel (littlechefbigappetite)

      July 5, 2018 at 1:09 pm

      So glad you loved them, Patty!! They’re my favorite!

      Reply

Trackbacks

  1. Whole Wheat Apple Cinnamon Pancakes | Little Chef Big Appetite says:
    June 7, 2018 at 6:03 am

    […] have a few other healthy pancake recipes on my site (these Gluten-Free Lemon Blueberry Pancakes are our usual go-to on Saturday mornings), but I’ve been making these Whole Wheat Apple […]

    Reply
  2. Whole Wheat Challah French Toast with Caramelized Bananas | Little Chef Big Appetite says:
    September 7, 2018 at 10:54 am

    […] Gluten-Free Lemon Blueberry Pancakes […]

    Reply

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