Sunday is Mother’s Day + you can never go wrong with homemade treats!
Moms will appreciate the effort (and the taste, if you use this recipe). Basically if you can mix up a box of pancakes/have a bundt pan, you’re going to be a-okay!
If you’re lucky like me and have an amazing mom: 1) you should be celebrating her more often than once every May, and 2) she deserves the best, even if you’re on a college budget. Which is were the homemade option comes in.
And since the holiday is on a Sunday, brunch becomes the perfect setting! Start her day off right with some delicious food, drinks + general happiness. :)
But what will I serve? Ask no more.
Bundt pans make everything look upscale and this recipe is so easy, you could make it with your eyes closed. Not recommended, but could be possible.
Essentially this is a giant blueberry pancake doughnut cake.
Plus it’s customizable. Don’t like blueberries, use strawberries. If using a larger berry make sure to hull and/or chop them before adding them to the pan. Don’t like pancakes? Try our fave savory item Gluten-Free, Dairy-Free Sausage, Pepper + Onion Frittata.
Have a favorite boxed pancake mix on hand? Go ahead and use it. Just make sure to follow the directions on the box to make the batter, then jump back in on the recipe directions below. Cooking time may vary so just keep an eye on it when it’s baking.
Let me know if you try this out with the #heystudioist + Happy Mother’s Day to all the mother’s out there!
Gluten-Free, Dairy-Free Blueberry Pancake Bundt
- 2+ cups blueberries, or fruit of choice (n1)
- 2 eggs
- 2 tbsp sugar
- 2 1/2 cups alternative milk of choice (I used almond)
- 1/2 tsp salt
- 6 tsp baking powder
- 3 cups gluten-free flour
Toppings (optional, but recommended)
- Powdered sugar
- Maple syrup
- Chopped nuts
- Alternative whip cream (coconut whip cream is my fave!)
- Whatever else you like to top your pancakes with
- Lightly grease 9-inch bundt pan and preheat oven to 400 degrees Fahrenheit.
- Spread the blueberries evenly in the bundt pan to cover the bottom.
- In a medium bowl combine eggs, sugar, milk, salt, baking powder, and flour in order, whisking until well combined.
- Pour the batter evenly into the bundt pan.
- Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
- Allow to cool before removing from bundt.
- Dust with powdered sugar and serve with syrup.
- n1. If using larger fruit like strawberries, hull and chop strawberries before placing in bundt pan.
- n2. If you don't want to make your own pancake mix, simply use a box of premixed pancakes and follow directions on box to create the batter. Skip all ingredients besides the fruit. However you will have to monitor the baking time since every batter is different.