Healthy Gluten-Free Pancakes with Fresh Berries
These Healthy Gluten-Free Pancakes with Fresh Berries are light, fluffy, and naturally delicious. Made with certified gluten-free flour, fresh berries, and simple pantry ingredients, they’re perfect for a wholesome breakfast or weekend brunch. Ready in just 25 minutes, these pancakes are family-friendly, celiac-safe, and easy to customize for dairy-free or vegan diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups (240g) certified gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 2 teaspoons certified gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 2 large eggs
- 1¾ cups (420ml) milk or unsweetened almond milk
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional)
- 1 cup sliced fresh strawberries
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ¼ cup pure maple syrup, for serving
- Powdered sugar for dusting (optional)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, vanilla extract, and lemon juice.
- Prepare the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Cook the Pancakes: Heat a lightly greased nonstick skillet over medium heat. Pour ¼ cup batter for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown.
- Serve: Stack the pancakes on plates and top with fresh strawberries, blueberries, raspberries, maple syrup, and a light dusting of powdered sugar if desired.
Notes
Always use certified gluten-free ingredients to prevent cross-contamination. Letting the batter rest helps create fluffier pancakes. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a toaster or microwave for the best texture.
Find it online: https://springkitchenrecipe.com/gluten-free-pancakes/