These Fluffy Blueberry Pancakes with Homemade Blueberry Jam are a simple yet delicious way to make breakfast (or brunch) feel special.
Pancake mixture: – egg – all-purpose flour – sunflower oil – maple syrup
Blueberry Pancake Batter Whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
Add the milk and mix well. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the skillet.