Blueberry Pancakes with Fresh Blueberry Jam and Pistachio Garnish Recipe
Enjoy these delicious gluten-free blueberry pancakes topped with a homemade blueberry jam and sprinkled with crunchy pistachios. Perfectly fluffy and lightly sweetened, these pancakes make a delightful breakfast or brunch option for anyone seeking a gluten-free treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
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 teaspoon salt (optional)
- 1 cup of milk
- ½ cup of fresh blueberries
Blueberry Jam:
- ½ cup of fresh blueberries
- 2 tbsp sugar
- 2 tbsp water (optional/as needed)
- 1 tbsp lemon juice
Decorate with:
- 1 tbsp pistachios
- Fresh blueberries
Instructions
- Mix dry ingredients: Whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl until fully combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, sunflower oil, and vanilla extract until smooth and thoroughly mixed.
- Add milk: Pour the milk into the wet ingredients and stir well to combine.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; it’s fine if small lumps remain.
- Fold in blueberries: Carefully fold in the fresh blueberries to the batter.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter or oil.
- Cook pancakes: Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges begin to set, approximately 2-3 minutes. Flip and cook the other side for another 1-2 minutes until golden brown.
- Prepare blueberry jam: Place a small pan or saucepan over low heat. Add blueberries, sugar, lemon juice, and 2 tablespoons of water (if using). Bring to a gentle boil and cook until the mixture thickens and berries soften, about 5-7 minutes. Leave slightly runny if preferred.
- Serve: Plate the warm pancakes, pour the homemade blueberry jam on top, and sprinkle with chopped pistachios and extra fresh blueberries for garnish.
Notes
- This recipe uses gluten-free flour, making it suitable for those with gluten intolerance.
- If you prefer a sweeter batter, add additional maple syrup or sugar to taste.
- Use fresh or frozen blueberries, but adjust cooking time for jam accordingly.
- Ensure not to overmix the batter to keep pancakes fluffy and tender.
- For a vegan version, substitute eggs with flax eggs and milk with plant-based milk.
