• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Hot Pan Kitchen

Gluten free recipes for the whole family

  • Home
  • About
  • Recipes
  • Resources

Gluten Free Gingery Lemon Blueberry Pancakes

February 19, 2018 by Taryn Solie Leave a Comment

Maple Syrup being poured over a stack of Gluten Free Gingery Lemon Blueberry Pancakes on a yellow plate
THE FOLLOWING POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!

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.

Pin these Gluten Free Gingery Lemon Blueberry Pancakes for Later!

Pinterest Gingery Lemon Blueberry Gluten Free Pancakes

Recipe for Gluten Free Gingery Lemon Blueberry Pancakes

Print

Gluten Free Gingery Lemon Blueberry Pancakes

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. A tiny zip of ginger with the zing of lemon make these a breakfast winner.

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Taryn Solie

Ingredients

  • 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

Instructions

Items Needed:

  1. A small bowl
  2. A microplane
  3. A small cutting board
  4. A small sharp knife
  5. A large bowl
  6. A medium-sized whisk
  7. A rubber spatula (for mixing)
  8. Measuring cups
  9. Measuring spoons
  10. A large pan
  11. A plastic spatula (for flipping pancakes)
  12. Oil or cooking spray
  13. Maple syrup or Lemon Simple Syrup (optional, for serving)

Directions:

  1. 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.
  2. Using a small cutting board and a small sharp knife, cut one of the lemons in half and set aside.
  3. 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.
  4. Add in other ingredients as instructed in the mix directions (this could be one or two eggs, water, milk, and/or oil).
  5. 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.
  6. Whisk together the ingredients until incorporated.
  7. 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.
  8. 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.
  9. Serve with maple syrup or Lemon Simple Syrup (from the White Chocolate Candied Lemon Slices recipe)

Looking for more breakfast recipes? Check out my Potato Breakfast Hash or my Simple Egg Bake!

Subscribe to get the Guide!

Brunch lead magnet

Subscribe to my email list and get a FREE Gluten Free Brunch Menu & Shopping List. This guide will help you plan out a delicious menu for your event (or a regular weekend brunch) without anyone knowing it's all gluten free! Perfect for Easter, Mother's Day, baby showers, birthday celebrations, etc.

Success! Now check your email to confirm your subscription and get your free Gluten Free Brunch Guide.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Filed Under: Breakfast

« White Chocolate Candied Lemon Slices
10 Gluten Free Snack Ideas That Don’t Have To Be Refrigerated »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I’m Taryn!

Welcome to Hot Pan Kitchen! Read more about me...

Let’s Connect on Social Media!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Ultimate Gluten Free Tuna Melt
  • Citrusy Simple Guacamole for a Crowd
  • Crustless Banana Cream Pie Cups
  • Gluten Free Slow Cooker Three Bean Chili
  • Easy Gluten Free Breakfast Quesadilla

Recent Comments

  • Rebecca Benard on Cranberry Orange Dark Chocolate Bark

Archives

  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017

Meta

  • Log in
  • Entries RSS
  • Comments RSS
  • WordPress.org

Footer

Privacy

Privacy Policy

Disclaimer

Disclaimer

Terms & Conditions

Terms & Conditions

Copyright © 2018 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress