Bursting with juicy blueberries, our gluten free blueberry pancakes come out soft, fluffy, and perfectly delicious in under 30 minutes.
Sunday mornings in our home have to start with pancakes. Sometimes, we double up the recipe and keep them for a day or two as quick snacks to reach for. This is a classic method for homemade pancakes, with all the benefits of being gluten-free.
This recipe comes with a side/topping of easy blueberry jam, which makes these a little extra special.
Got a sweet tooth? Us too! Dive into our classic tiramisu, this baked cinnamon apple crisp, and homemade peach cobbler.
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Why You’ll Love this Recipe
- Simple ingredients: Everything you need is likely already in your pantry, and there are no hard-to-find or overly processed items.
- Fluffy and light: The combination of baking powder and baking soda ensures these pancakes turn out soft, airy, and beautifully golden every time.
- Bursting with blueberries: Each bite is packed with sweet, juicy blueberries, creating a delicious contrast of textures and flavors.
Ingredient and Substitution Notes
- Eggs: We like to work with eggs at room temperature
- Gluten-free all-purpose flour: Use a blend designed for pancakes, ideally one with xanthan gum or guar gum for better texture.
- Sunflower oil: This helps get a soft, silky texture.
- Maple syrup: A classic sweetner.
- Sugar: Balances the flavors and caramelizes slightly for a golden crust.
- Baking powder and soda: Make sure your batches are lovely and fresh.
- Vanilla extract: Don’t skip it – we love the dreamy dessert flavor of vanilla.
- Milk: Any milk will do.
- Fresh blueberries: You’ll need them for the jam, the batter, and the garnish. You could also use a mix of berries.
- Sugar: Sweetens the jam and helps it thicken.
- Lemon juice: Adds a tangy brightness and balances the sweetness of the jam.
- Pistachios: These look so pretty with the blueberry jam. Toasted almonds are great, too.
See recipe card for quantities.
Instructions
- Step 1 - Mix the dry ingredients
- Step 2 - Mix wet ingredients
- Step 3 - Combine wet and dry ingredients
- Step 4 - Fold blueberries into batter
- Step 5 - Scoop ¼ cup of batter into skillet and cook
- Step 6 - Serve warm with blueberry jam
Variations of these Gluten-Free Blueberry Pancakes
Get creative with this base recipe and make it your own. These are a few tweaks we like to make:
- Vegan version: Replace eggs with flax or chia eggs (1 tablespoon of ground flax/chia seeds + 3 tablespoons of water per egg). Use almond milk or oat milk and maple syrup as a sweetener. Check that the baking powder and all-purpose flour blend are certified vegan and gluten-free.
- Extra lemony: Stir in freshly grated lemon zest.
- Chocolate chip: We love adding white chocolate chips to make it a dessert.
- Add banana: Got ripe bananas? Stir in mashed bananas – this makes them extra moist and sweet.
- Protein-booster: Swap ¼ cup of gluten-free flour with a gluten-free protein powder.
- Nutty: Add ¼ cup of chopped pistachios, walnuts, pecans, or almonds to the batter.
- Spiced: Add ½ teaspoon of cinnamon and a pinch of nutmeg or cardamom to the batter.
- Tropical: Swap half the milk with coconut milk and stir in some shredded coconut. We love to top this version with diced fresh mango.
Top Tips
Honestly, these are incredibly easy to make. Having said that, there are always ways to simplify the process. Here’s what we do to get delicious gluten-free blueberry pancakes every time:
- Let the batter rest: Only if you have extra time – let the batter rest for 5 minutes. This helps hydrate the gluten-free flour and improves the texture of the pancakes.
- Don’t overmix: Stir the batter until just combined—lumps are okay! Overmixing can give you dense, flat pancakes. Yikes!
- Preheat the skillet: Make sure your skillet is hot before adding the batter. A lightly greased, medium-hot skillet cooks pancakes evenly.
- Neat blueberry layer: For a neat look, sprinkle blueberries onto the pancakes after pouring the batter into the skillet instead of mixing them directly into the batter.
- Test with a small pancake: Cook a small test pancake first to check the heat level. That way, you won’t waste an entire batch.
- Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you cook the rest. Cover with foil to keep them moist.
Storage Notes
They will keep in the fridge in a container for 2-3 days.
Freezing
Let the pancakes cool completely before freezing to prevent condensation, which can lead to soggy pancakes.
Place the pancakes in a single layer on a baking sheet and freeze until firm, about 1-2 hours. Once they’ve frozen, transfer them to a freezer-safe bag or airtight container. We recommend separating layers with parchment paper to stop them from sticking together.
Store in the freezer for up to 3 months.
Reheating
Pop a pancake on a microwave-safe plate and heat for 20-30 seconds or until warm.
FAQ
Absolutely! If using frozen blueberries, don’t thaw them before adding them to the batter. This prevents extra moisture and keeps the pancakes from turning purple.
Yes! Substitute the milk with a dairy-free alternative like almond, oat, or coconut milk. Make sure your flour blend is dairy-free as well.
Flat pancakes can result from overmixing the batter, which removes the air needed for fluffiness. Check that your baking powder and baking soda are fresh and measure carefully for proper leavening.
It’s best to cook the batter immediately for the fluffiest pancakes. However, you can mix the dry ingredients with the wet ingredients right before cooking.
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven and cover them with foil to keep them warm until ready to serve.
Sure! If you prefer less sweetness, leave out the sugar and rely on the natural sweetness of the blueberries and maple syrup. You could add a mashed banana in this instance.
Yes! Simply spoon smaller portions of batter onto the skillet, and cook as usual. Mini pancakes are great for kids or as a fun snack!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with gluten free blueberry pancakes:
Gluten Free Blueberry Pancakes
Ingredients
Pancake Mixture
- 2 egg
- 2 cups gluten-free all-purpose flour
- 2 tablespoon sunflower oil plus oil greasing the skillet
- 2 tablespoon maple syrup
- ½ tablespoon sugar
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 1 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup of milk
- ½ cup of fresh blueberries
Blueberry Jam
- ½ cup of fresh blueberries
- 2 tablespoon sugar
- 2 tablespoon water
- 1 tablespoon lemon juice
Garnish
- 1 tbps Pistachios
- Blueberries
Instructions
Make the Batter
- Whisk together the gluten free flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix, eggs, sunflower oil, and vanilla extract until combined.
- Add 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.
- Gently fold in the blueberries.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- Scoop about ¼ cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.
Make the Blueberry Jam
- Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.
- Bring to a boil.
- Cook until the mixture thickens and the blueberries are softened.
- Notes: If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.
Serve and Garnish
- Serve the pancakes warm.
- Pour the blueberry jam on top and sprinkle with pistachios.
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