Gluten Free Blueberry Buttermilk Cornmeal Pancakes
 
Prep time
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Calling all cornbread lovers! These Gluten Free Blueberry Buttermilk Cornmeal Pancakes are the perfect hybrid between fluffy buttermilk pancakes and sweet cornmeal muffins. You'll love this topped with some plain Greek yogurt and a drizzle of honey or pure maple syrup.
Author:
Recipe type: Breakfast
Serves: 16-18 pancakes
Ingredients
  • 1½ cup high quality gluten free flour or my preferred blend of ⅔ cup white rice flour, ⅓ cup brown rice flour, ¼ cup sorghum OR gluten free oat flour, ¼ cup tapioca starch, and 2 tablespoons potato starch*
  • ½ teaspoon xanthan gum (if your flour blend does not already contain a gum)
  • 1½ cups yellow cornmeal
  • ¾ teaspoon salt
  • 3 teaspoons baking powder
  • ¼ cup sugar
  • 2¼ cups buttermilk (or 1 cup full fat sour cream plus 1¼ cup milk, I used 2%)
  • 2 large eggs
  • 3 teaspoons vanilla
  • 4 tablespoons butter, melted
  • 1 cup fresh blueberries, rinsed and patted completely dry
  • Toppings: plain Greek yogurt, pure maple syrup, honey, fresh fruit, cinnamon
Directions
  1. In a large mixing bowl, whisk together gluten free flour or my preferred blend, xanthan gum (if your blend doesn't already contain a gum), cornmeal, salt, baking powder, and sugar until evenly distributed.
  2. Add buttermilk (or sour cream/milk mixture), eggs, and vanilla and whisk until smooth. Add melted butter and whisk until smooth.
  3. Let batter sit for 10 minutes to absorb some moisture. While batter is resting, preheat skillet to medium low heat (about 275 degrees).
  4. Once batter has sat, gently fold in blueberries. Spray skillet with cooking spray or melt extra butter in skillet. Drop about ¼ cup batter on skillet about 2-3" apart and smooth out tops if needed. Cook for 2-3 minutes until edges are set and bottom is golden brown. Flip and cook an additional 1-2 minutes on other side. Remove from skillet and repeat with remaining batter.
  5. Serve pancakes with a scoop of plain Greek yogurt, a drizzle of honey or pure maple syrup, fresh fruit, and a dash of cinnamon.
  6. Store leftover pancakes in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. Wrap pancakes individually in plastic wrap so they do not stick.
Notes
*When measuring gluten free flours, make sure to scoop lightly with a spoon into your measuring cup and then level off with a knife. Do not over pack flours.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-blueberry-buttermilk-cornmeal-pancakes/