Gluten-Free Blueberry Buttermilk Pancakes

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Gluten-Free Buttermilk Blueberry PancakesIs it just me, or is getting sick in the middle of summer just plain cruel?   Sometimes in the rainy season I half hope that I’ll come down with a little cold.  Staying home from work and curling up on the sofa with a hot cup of tea, without any chores to accomplish or tasks to check off the to-do list, sounds pretty good to me.

But being sick with a fever during a particularly sweltering July when I’d rather be taking advantage of prime beach season?  No thank you.   Even if it does mean that I can lounge around and watch The Italian Job and re-runs of The Big Bang Theory all day long.

Buttermilk Blueberry Pancakes 2I’m finally starting to feel like my old self again, which means that the television got put away and I’ll be giving this whole blogging thing the old college try again.  I’ve long had my next destination picked out (I even have a couple recipes made, photographed and written out!), but I can’t quite seem to really get in the swing of things before I do a much-needed fridge and pantry clean out.

I had some buttermilk in the fridge from making some Ad Hoc gluten-free red velvet cake, so my first thought was, quite naturally, pancakes.  Specifically thick, fluffy pancakes studded with fresh blueberries.   Even a fever-induced funk is no match for a breakfast with these beauties.

Gluten-Free Buttermilk Blueberry Pancakes

Gluten-Free Blueberry Buttermilk Pancakes

Yield: 4-6 servings


* 1-1/2 cups superfine rice flour
* 3/4 cup potato starch
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 1 Tablespoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1-1/4 cups buttermilk
* 1/4 cup melted butter, plus extra butter for greasing pan
* 1 teaspoon vanilla extract
* 2 eggs
* 2 cups blueberries, picked over to remove and stems and rinsed


In a medium bowl, combine the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt.

Add the buttermilk, melted butter, vanilla extract, and eggs and mix until smooth. Gently fold in the blueberries.

Heat a skillet or frying pan over medium-high heat. Melt a pat of butter. When a drop of batter sizzles when it hits the pan, ladle about 1/4 cup of batter onto the pan. Repeat, leaving plenty of space between the pancakes. When bubbles dot the surface of the pancake, flip to the other side and cook until golden.

Repeat with the remaining batter. Serve with your choice of syrup.

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