Blueberry Pancakes with Blueberry Jam and Pistachio Garnish Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 19 reviews
Delicious gluten-free blueberry pancakes made with a fluffy batter, fresh blueberries, and topped with a homemade blueberry jam and crunchy pistachios for added texture and flavor. Perfect for a cozy breakfast or brunch.
Total Time:30 minutes
Yield:8 servings
Ingredients
Pancake Mixture:
2 eggs
2 cups gluten-free all-purpose flour
2 tbsp sunflower oil (plus oil for greasing the skillet)
2 tbsp maple syrup
1/2 tbsp sugar
1 tsp baking powder
1 tbsp baking soda
1/4 tsp salt (optional)
1 cup milk
1/2 cup fresh blueberries
Blueberry Jam:
1/2 cup fresh blueberries
2 tbsp sugar
2 tbsp water (optional, as needed)
1 tbsp lemon juice
Decorate with:
1 tbsp pistachios
Fresh blueberries
Instructions
Prepare Dry Ingredients: Whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl to ensure even distribution of the dry components.
Mix Wet Ingredients: In a separate bowl, beat the eggs, sunflower oil, and maple syrup until well combined, then add the milk and mix thoroughly.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, leaving small lumps intact to keep the batter light and fluffy.
Add Blueberries: Fold in the fresh blueberries carefully to avoid breaking them and incorporating them evenly throughout the batter.
Heat and Grease Skillet: Preheat a non-stick skillet or griddle over medium heat, greasing it lightly with sunflower oil or butter to prevent sticking.
Cook Pancakes: Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges are set, approximately 3 minutes, then flip and cook the other side for an additional 2 minutes or until golden brown.
Make Blueberry Jam: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a boil over low heat and simmer until the mixture thickens and the blueberries soften, adjusting water as needed to reach desired consistency.
Serve: Plate the pancakes warm, spoon the blueberry jam generously over the top, and sprinkle with pistachios and additional fresh blueberries for garnish.
Notes
Use gluten-free all-purpose flour to keep this recipe gluten-free.
If you prefer a dairy-free version, substitute milk with almond milk or another plant-based milk.
Do not overmix the pancake batter; small lumps help keep pancakes fluffy.
Adjust the amount of sugar in the jam to suit your sweetness preference.
For crispier edges, cook pancakes on a slightly higher heat but monitor closely to prevent burning.
Fresh blueberries can be substituted with frozen, but do not thaw before adding to the batter.
