Fluffy Orange Blueberry Pancakes

by Katrina
Orange Blueberry Gluten Free Pancakes

Orange blueberry pancakes are a Sunday brunch favorite. This fluffy stack is sure to be a crowd-pleaser. I’ve made them with traditional whole wheat flour, but I wanted to see if I could come up with a gluten-free version that was just as delicious. This is 100% the perfect recipe.

These orange blueberry pancakes are moist, bursting with blueberries, and simply melt-in-your-mouth delicious. The trick to fluffy pancakes is to beat the eggs until frothy. No buttermilk, no problem. See the recipe notes below for an easy solution.

I used a cup of fresh blueberries and zest from one clementine. You can use less (or more). One cup seems to be a perfect balance.

Orange Blueberry Gluten Free Pancakes

Fluffy Orange Blueberry Pancakes - Gluten Free

Orange blueberry pancakes are a Sunday brunch favorite. This fluffy stack is sure to be a crowd-pleaser. I’ve made them with traditional whole wheat flour, but I wanted to see… Food fluffy orange blueberry buttermilk pancakes, best gluten free blueberry buttermilk pancakes, gluten free pancakes, fluffy blueberry pancakes, melt in your mouth blueberry pancakes American Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 cup blueberries

--DRY INGREDIENTS--
1 1/2 cups gluten-free flour (we used King Arthur's Gluten-Free Blend)
2 teaspoons baking powder
1/2 teaspoon baking soda

--WET INGREDIENTS--
1 egg
1 clementine (or small orange) - zest first, then juice
1 1/2 cup buttermilk
2 tablespoons coconut oil - melted, not hot
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Instructions

1. In a medium bowl, combine and mix dry ingredients.

2. In a separate large bowl, add the egg and whisk until frothy.

3. Add remaining wet ingredients to the egg mixture. Mix well.

4. Add dry ingredients to the wet mixture and fold ingredients until just combined.

5. Add orange zest and blueberries

6. Set your oven to warm or 200 degrees. Heat the griddle over medium heat. Not too hot. The griddle is ready when a few drops of water sizzles.

7. Add cooking spray or butter to the griddle. Drop 1/3 cup of batter. Cook pancakes 2-3 minutes until the underside is golden brown and the edges are set. Flip pancakes.

8. Add to a baking sheet or oven-safe plate to warm in the oven until all batter is used.

9. Serve warm with maple syrup or honey.

Notes

Buttermilk Substitute: Mix 1 1/2 cups of milk + 1 1/2 tablespoons of white vinegar (or lemon juice). Allow the mixture to sit for 8-12 minutes. It will thicken and you will see curdled bits. Dairy-Free: Use your choice of non-dairy milk (almond, oat, etc.)

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