Blueberry pancakes are one of the favorites around my house. But honestly, I’ve never been a big pancake fan.
When given a choice between pancakes and french toast, I have always chosen french toast. The biggest problem I’ve always had with pancakes is how dry they are.
That isn’t a dig at gluten free products; this is something I’ve always thought no matter the type of flour. So I am always on the hunt for something to add to pancakes to make them less dry, add flavor, and not need to drench them with syrup.
To be honest, I am all for that line between sweet and savory. I love mixing them and playing with how little sugar I can use for desserts.
These pancakes contain sugar, butter, and all the good stuff. But they still aren’t overly sweet.
Sour cream helps so much with the moisture problem all pancakes seem to have. Add the lemon and blueberries to really bump up that flavor and make it interesting.
A word of caution. Do not add too many blueberries. If you use frozen blueberries, it will clump your batter and make it difficult to cook. If you go really overboard, the pancakes may not stick together. Better to use all ingredients sparingly.
To make cooking go faster, I have found that using a couple of frying pans on the stove plus an electric skillet to the side can make it take as little as 10 minutes to get through the entire batch of batter!
I suggest using my All-Purpose Flour Blend for gluten free flour. You can find it at this link. Besides how well it performs in most situations, my favorite part about it is that it has no xanthan gum!
When mixing batter up, the traditional caution is to not over mix. However, there is no gluten to activate here! So mix away until the batter is well combined, lumps are gone, and everything is as it should be. This is one of the definite benefits of gluten free flour. If you are interested, take a look at some other benefits as well at this link.
If you are adventurous like me in the kitchen and really love some flavors that are slightly different, try frying the pancakes in olive oil rather than butter or cooking spray. I find that it gives an enjoyable and savory bite to something that is traditionally so sweet.
- 4 tablespoons Butter
- 1/4 cup Brown Sugar, packed
- 1/2 teaspoon Vanilla Extract
- 2 Eggs
- 2/3 cup Sour Cream
- 1 tablespoon lemon juice
- 1 cup Milk
- 1 3/4 cup All Purpose Gluten Free Flour
- 1 tablespoon Baking Powder
- 1 1/2 cups Blueberries
- Melt the butter and whisk up the butter and sugar together. Add the vanilla and eggs and whisk well.
- Add the sour cream a little at a time and whisk until there are no more lumps.
- Add milk and lemon juice, whisk everything together until it is well combined.
- Add flour and baking powder. Whisk well until there are no more lumps of flour.
- Fold in the blueberries.
- Allow to sit for up to 30 minutes.
- Heat skillet or frying pan and cook as normal for pancakes. Bubbles in the center that are not filled in with liquid batter indicate they are ready to flip.
- Add a fried egg, syrup, bacon, sausage, sour cream and lemon zest, or any other toppings you like to finish it off.