Gluten-Free IHOP Blueberry Pancakes

Ingredients:

1 cup gluten-free all-purpose flour
1 tablespoon granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/4 teaspoon salt
1 large egg
1 cup buttermilk (or dairy-free alternative)
2 tablespoons unsalted butter, melted (or dairy-free margarine)
1 cup fresh or frozen blueberries

Instructions:

In a mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, gluten-free baking powder, gluten-free baking soda, and salt.

In another bowl, beat the egg and then add the buttermilk and melted unsalted butter (or dairy-free margarine). Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. Be careful not to overmix; a few lumps are okay.

Gently fold in the fresh or frozen blueberries.

Preheat a non-stick skillet or griddle over medium-high heat and lightly grease it with cooking spray or a bit of oil.

Pour 1/4 cup portions of the pancake batter onto the hot skillet to form pancakes.

Cook until bubbles form on the surface of the pancakes, then flip and cook the other side until golden brown.

Repeat the process with the remaining batter.

Serve your gluten-free Copycat IHOP Blueberry Pancakes with your favorite toppings like maple syrup, more blueberries, or whipped cream.

Enjoy your homemade gluten-free Blueberry Pancakes, inspired by IHOP's delicious pancakes!