Blueberry Pancakes with oat flour (Gluten-Free)
These GF blueberry pancakes are soft, fluffy, and packed with juicy blueberries. Made with oat flour, they're perfect for an easy breakfast or weekend brunch. They come together quickly and are classic pancakes that everyone loves.
Ingredients
- ¾ cup gluten-free oat flour
- ¾ cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 eggs
- 4 tablespoons butter (54g), melted
- 1 cup blueberries, fresh or frozen
Instructions
- Whisk together the gluten-free all-purpose flour, gluten-free oat flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, eggs, and melted butter. Pour the mixture into the dry ingredients and mix until well combined.
- Heat a nonstick frying pan over medium heat and spray with oil or grease with butter. Pour 1/4 cup of batter into the pan per pancake. Sprinkle the top of the pancake with blueberries. Flip when bubbles start to appear on the surface and cook until cooked through. Repeat with the remaining batter.
- Serve hot with maple syrup, yogurt, fruits, butter, or desired topping.
Notes
Store leftovers covered in the refrigerator. Add the toppings when ready to serve, so the pancakes will not get soggy if there are leftovers and you want to save them.