These Gluten Free Gingery Lemon Blueberry Pancakes are a simple way to make breakfast special. They use Pamela’s pancake mix to make the recipe super easy, and the flavors are mild enough that it’s great for kids. Put these fluffy pancakes on your breakfast table today!
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Breakfast is the best. Pancakes for breakfast are even better. Better than best, is that even possible? I think these Gluten Free Gingery Lemon Blueberry Pancakes make it possible.
I don’t eat pancakes very often, but when I do I like to have really good pancakes. Not just plain pancakes, but pancakes packed with flavor. I usually make blueberry pancakes as I love how warm the berries get, but recently I decided they could be taken up a notch.
So I added a tiny bit of ground ginger and a whole bunch of lemon (both zest and juice) and these pancakes were born. They are SO flavorful. Even my husband, who isn’t into any sort of sweet flavor, said “yeah, those are good, they have a little zip”. If he can be pleased, then I know I’ve got something good.
These pancakes are a snap to make because you use a gluten free pancake mix. I tried this recipe with several different gluten free mixes, including Bob’s Red Mill Pancake Mix, Pamela’s Gluten Free Baking & Pancake Mix, and the Kroger organic brand Simple Truth Organic Gluten Free Pancake Mix. The mix I used to take pictures is Pamela’s, but all three turned out well.
The key to this recipe is making sure you add the right amount of mix. The Pamela’s mix calls for just 1 cup for six 4-inch pancakes, but the Bob’s Red Mill mix calls for 1.5 cups of mix and makes 8 pancakes. So you just have to adjust either the mix down or the other ingredients up as necessary.
When cooking these pancakes in a pan, make sure and put plenty of oil or spray down in the pan first, especially when you’re cooking the first pancake. I’ve noticed gluten free pancakes tend to really want to stick to the pan, so using more oil will help make the pancakes easier to flip.
These pancakes are great with maple syrup, but would also taste amazing with some Lemon Simple Syrup from my White Chocolate Candied Lemon Slices recipe. I love to serve these bad boys with sausage links and scrambled eggs, to balance breakfast out with some protein. But if you want to a have a stack of them all to yourself, I won’t tell.
Looking for other breakfast recipes? Check out the following:
– Simple Egg Bake
– Potato Breakfast Hash with Sausage, Mushrooms, & Peppers
– Easy Gluten Free Breakfast Quesadilla
– Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata
– Gluten Free Maple Pecan Banana Bread!
If you try this Gluten Free Gingery Lemon Blueberry Pancake recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Gluten Free Gingery Lemon Blueberry Pancakes
Gluten Free Gingery Lemon Blueberry Pancakes
- 1/4 teaspoon powdered ginger
- 2 lemons for zest and juice
- 2 cups fresh blueberries
- pancake mix enough for six 4-inch pancakes, typically around 1 cup
- accompanying ingredients per pancake mix directions such as one or two eggs, water, milk, and/or oil
- A small bowl
- A microplane
- A small cutting board
- A small sharp knife
- A large bowl
- A medium-sized whisk
- A rubber spatula (for mixing)
- Measuring cups
- Measuring spoons
- A large pan
- A plastic spatula (for flipping pancakes)
- Oil or cooking spray
- Maple syrup or Lemon Simple Syrup (optional, for serving)
- Using the microplane, zest one of the lemons over the small bowl. Be careful to only zest the yellow part, not the pith (the white part) as the pith is bitter. You will need 2 tablespoons of zest total, so if one lemon doesn’t generate enough, zest the other lemon. Set aside.
- Using a small cutting board and a small sharp knife, cut one of the lemons in half and set aside.
- Measure out the appropriate amount of pancake mix into the large bowl. Put the 1/4 teaspoon powdered ginger into the mix and stir with the whisk to incorporate.
- Add in other ingredients as instructed in the mix directions (this could be one or two eggs, water, milk, and/or oil).
- Using a measuring spoon, add in 2 tablespoons of lemon zest. Once emptied, squeeze half of a lemon over the tablespoon until you have enough juice to fill it, then empty it into the bowl. Take care to not let lemon seeds fall into the tablespoon or the bowl.
- Whisk together the ingredients until incorporated.
- Add the blueberries to the bowl and stir with a rubber spatula until mixed in. Don’t use the whisk to stir as the blueberries will get stuck in it.
- Follow the package directions for cooking the pancakes with a large pan and plastic spatula, making sure to coat the pan with oil or cooking spray so that the pancakes don’t stick to the pan.
- Serve with maple syrup or Lemon Simple Syrup (from the White Chocolate Candied Lemon Slices recipe)