Make breakfast special with Martha Stewart’s Blueberry Pancakes. I am sharing the regular version and how I made them gluten free.
I have loved Martha Stewart’s pancake recipe and Martha Stewart’s French toast recipes for years. So when I saw a recipe for blueberry pancakes in her Martha’s American Food Cookbook, I knew they would be a great addition to my Martha Stewart Cooking Challenge.
I made them recently for my husband and son, and we all loved them. They were so good.
Do I use fresh or frozen blueberries in pancakes?
Both fresh and frozen blueberries work in pancakes. I use whatever I have on hand.
I use fresh blueberries if I have them, and if I don’t, I use frozen ones. They both work great.
How To Make Pancakes Gluten Free
For this recipe, I used Bob’s 1 to 1 Gluten Free Flour blend, and it worked great. Other blends may work, but I did not test them.
What I Changed
For many Martha Stewart recipes I change them slightly. For this one I made it as directed in the recipe.
For the gluten free version I used Bob’s Red Mill Gluten Free Flour Blend, but other than that I did not change anything.
Ingredients
A few basic ingredients are all you need to make Martha Stewart’s Blueberry Pancakes
- all purpose flour or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- sugar
- baking powder
- salt
- buttermilk
- eggs
- vanilla extract
- butter
- oil
- fresh or frozen blueberries
Martha Stewart's Blueberry Pancakes with Gluten Free Option
Make breakfast special with this easy to make blueberry pancake recipe.
Ingredients
- 1 3/4 cup flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 2 tablespoons oil
- 1 cup fresh or frozen blueberries
Instructions
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, vanilla, melted butter, and oil.
- Whisk the flour mixture into the wet mixture. just until combined. The batter will be slightly lumpy.
- Stir in blueberries.
- Heat about 1 teaspoon of oil or butter on griddle or pan.
- Pour about 1/3 cup batter onto heated griddle or pan.
- Cook until small bubbles form on the surface. This will take around 3 minutes.
- Flip and cook for 2-3 minutes more or until done.
- Serve with butter, syrup, or as desired.
Notes
The gluten free version of this recipe was tested with Bob's Red MIll 1 to 1 Gluten Free Flour Blend. Other blends may work, but they have not been tested.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 427Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 692mgCarbohydrates: 68gFiber: 3gSugar: 14gProtein: 12g
Nutritional values are approximate and aren't always accurate.
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