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Fluffy Gluten-Free Pancakes Recipe with Fresh Berries

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Deliciously light and fluffy gluten-free pancakes studded with fresh berries, perfect for a cozy breakfast or brunch. Easy to make with simple pantry ingredients and naturally gluten-free.

Ingredients

Scale
  • 1 cup (120g) gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 tablespoons (25g) granulated sugar (adjust to taste)
  • 1 tablespoon (15g) baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) milk of choice (dairy or almond/coconut milk)
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) mixed fresh berries (blueberries, raspberries, sliced strawberries)
  • Optional toppings: maple syrup or honey, powdered sugar, Greek yogurt or dairy-free yogurt

Instructions

  1. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt until well combined.
  2. Combine Wet Ingredients (5 minutes): In a medium bowl, beat eggs with milk and melted butter until smooth. Stir in vanilla extract.
  3. Make the Batter (2 minutes): Pour wet ingredients into dry ingredients and gently fold together with a whisk or spatula. Do not overmix; some lumps are okay.
  4. Preheat the Pan (3 minutes): Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready.
  5. Cook the Pancakes (15 minutes): Lightly butter the pan. Pour about ¼ cup (60ml) batter per pancake. Add a few fresh berries on top before the batter sets. Cook 2-3 minutes until bubbles form and edges look set.
  6. Flip and Finish (2-3 minutes): Flip pancakes carefully and cook another 2 minutes until golden and cooked through.
  7. Keep Warm and Serve: Transfer cooked pancakes to a cooling rack or plate and cover loosely with foil while cooking remaining pancakes.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for better rise. Test pan heat with water drops before cooking. Add berries after pouring batter to keep them juicy inside. Keep cooked pancakes warm in a low oven if cooking in batches. For vegan option, replace eggs with flax eggs and use plant-based milk and butter.

Nutrition

Keywords: gluten-free pancakes, fluffy pancakes, fresh berries, breakfast recipe, gluten-free breakfast, easy pancakes, healthy pancakes

Find it online: https://blixfood.com/fluffy-gluten-free-pancakes-recipe-with-fresh-berries-easy-perfect-breakfast/