Gluten Free Blueberry Pancakes

My son loves blueberries. It is one of the few fruits that he really likes. For years I have been making a sour cream blueberry pancake recipe. It came from an old Taste of Home magazine, and we love it.

I made the recipe often during the summer when fresh blueberries were available, but I also made it during the winter using frozen blueberries.

I had kind of forgotten about the recipe for a while. It was not high up on the list of recipes that I wanted to adapt to be gluten free. However, as soon as our blueberries were ripe, my son requested them. He really missed blueberry pancakes, and my sour cream blueberry pancakes were his favorite.

So, I knew this was a recipe I needed to figure out how to adapt.

Sorghum is becoming one of my favorite flours to use. I find that it especially works well in pancakes, so I knew I wanted to incorporate it into the recipe.

I have also found that gluten free recipes do better with baking soda, so I tweaked the recipe to add that. After making these a few times, and tweaking a few more things, I finally came up with a version very close to the original sour cream blueberry pancake that I used to make.

This is a new family favorite for Saturday Mornings. I hope you enjoy it too.



This post linked to Gluten Free Wednesday.

Lynn's Kitchen Adventures

Comments

  1. Yummy! I just passed this recipe on to my GF friend :) Thanks.

  2. They look great. I’ll have to try these.

  3. These look like my grandmother’s pancakes. I bet your son was very appreciative that you did this for him. I used to have blueberry bushes in my yard where I used to live, we don’t now, boy do I miss those fresh blueberries.

  4. Those look delicious. I’ll have to give them a try soon. I haven’t had pancakes in a while, and that’s just not right.

  5. Julie Huey says:

    I posted this to the wrong recipe. But, this is where it belongs in response to your comment on baking soda. … “Hi Lynn, I’m attempting to do some trial and error to created the best gluten-free cinnamon rolls (by blending together 4 recipes…two gluten free recipes and 2 regular recipes…one from The New Best Recipes cookbook). Would you recommend adding baking soda to cinnamon rolls too?”

    • GF cinnamon rolls are one thing I have not perfected yet. I have made some okay ones, but not great. So, I am not sure I know the answer to this. :) Baking soda in them I think tends to make them more biscuit like, which is not my favorite type of cinnamon roll. But at the same time, it might help the gf flours rise better. I think you will just have to try some things to figure that out. Sorry I could not be of more help.

      • Julie Huey says:

        You are right. I just tried baking soda in them yesterday. They were biscuit-like, so they ended up being cinnamon buns instead of cinnamon rolls. I’ll have to experiment some more to get that nice fluffy texture that I like. Thanks for all your wonderful gluten-free recipes. They truly to inspire me to continue baking! : )

        • Julie Huey says:

          I just had a last minute thought. Lightbulb. Since the wheat gluten is what makes flour rise, I completely forgot to add sweet glutenous rice. I only added starches. I will eliminate the baking soda and try to replace some of the starches with the glutenous rice and see what happens…once I get a nice window with dad taking the kids out again.

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