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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
12
Yield:
12 pancakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

109 calories; protein 3.7g; carbohydrates 17g; fat 3.5g; cholesterol 23.1mg; sodium 295.1mg. Full Nutrition
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