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.
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.
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.
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 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.
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.
- 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
- 2 Tablespoons coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 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
- In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- Serve with pure maple syrup.
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