In my quest to have one last round of gluten-based goodies before cutting them all out, last weekend I went out for breakfast specifically for blueberry pancakes. (Well, and bacon, because BACON!) With the taste of a pretty darn good blueberry pancake so fresh in my memory, this weekend I was determined to create a close if not equivalent gluten-free version at home. Have I mentioned that I haven’t made pancakes in at least 15 years? So this was a bit of an adventure.
Being a slightly lazy cook (although I prefer to call it “efficient) I decided to start off with a pancake mix instead of making my own, particularly since my favorite gluten-y flour company has produced a line of well-regarded gluten-free products. This recipe is based off the King Arthur Gluten-Free pancake mix, adjusted a bit for volume, less dairy, and of course. . . . . blueberries!
- 1 cup milk
- 3.5 tablespoons melted butter or olive oil, divided
- 1 egg
- 7-7.5 oz King Arthur Gluten Free Pancake mix (note – I was able to get this at my regional chain grocery, if yours doesn’t carry it Prime members can order this and other KA GF mixes from Amazon’s Prime Pantry)
- About 1 cup blueberries (fresh or frozen – I use frozen because it’s easier)
- 1-3 TBSP water (optional)
Note – I used unsweetened coconut milk in place of regular milk to cut down on the amount of dairy involved. I did use butter instead of substituting olive oil, because pancakes deserve butter
Mix together 3TBSP melted butter, egg, and milk in a large bowl (word of advice: a batter bowl doesn’t pour as well as you think it might)
Whisk in pancake mix – less mix for a thinner batter, more mix for a thicker batter. If desired, add 1-3 TBSP cold water to thin the mix even more
Heat a griddle or skillet to 350 degrees (hot enough for a drop of water to skid and evaporate, or butter to sizzle)
Add a bit of your remaining butter or olive oil to the skillet, then drop about 1/4 cup of batter onto the griddle. Sprinkle about 1 tbsp blueberries atop the pancake
Cook each pancake until it is golden brown on the bottom, about 2 minutes (tip: when the air bubbles stay popped, as shown below, it’s time to flip the pancake)
Flip pancake and cook until the other side is golden. You might notice a discrepancy in the size of blueberry vs the size of the pancake – I used an 8″ skillet for these, because I prefer a smaller pancake. For a larger pancake, use a larger skillet or griddle.
Enjoy fresh blueberry pancakes with maple syrup! For my first home-made pancakes in over 15 years, these came out pretty well. Next time