Fluffy Gluten Free Blueberry Pancakes make the most of fresh summer berries. They’re perfect for lazy Saturday morning breakfasts.
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Gluten Free Blueberry Pancakes
There’s nothing my family likes more for breakfast than pancakes. They’re an absolute staple in our household.
Not only do we eat them for breakfast, but we often have pancakes for dinner. And by often, I mean once a week, especially in the winter. I told you they were a staple!
Gluten Free Blueberry Pancakes are a simple, yet tasty twist on our standard recipe for fluffy gluten free pancakes.
In my opinion, fresh blueberry pancakes are best (aka pancakes made with fresh blueberries). If you have to use frozen blueberries, you might want to let them thaw a bit first. The pancakes will take a bit longer to cook through so be sure to cook them on a lower temperature to make sure the middle is done and the outside doesn’t burn.
I often pick out the mushy ones and save them specifically for baking and cooking because my kids won’t eat soft blueberries. #pickyeaterproblems
Can anyone else relate? What are some of the picky eater quirks you need to deal with in your family?
Did you make this blueberry pancake recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Before you get started with this recipe, there are a few things you need to know to help you make the best blueberry pancakes.
They get their fluffiness from baking powder. Be sure to use baking powder and not baking soda. I know it sounds silly to say, but I’ve had readers make that mistake in the past.
The batter is also on the thicker side. It’s not runny like you might see with standard pancake mix. Thick pancake batter makes thick, fluffy pancakes. If you really must have a thin, runny pancake batter, feel free to add more milk. Just don’t expect to get fluffy pancakes if you do.
When it comes to adding the blueberries to the pancakes, I add them at the end once I’ve dropped the pancake batter onto the griddle. It’s easier to make sure each pancake has a good (aka perfect) number of blueberries.
If you add the blueberries to the batter in the bowl, the blueberries will sink to the bottoms as it sits resulting in some blueberries absolutely loaded with blueberries and some with hardly any at all.
Adding them at the end will ensure your pancakes will cook evenly too since they’ll all be the same size with an equal number of blueberries.
I hope you get a chance to make these gluten free blueberry pancakes while it’s still prime blueberry season. Enjoy!
PS Want to make these even faster? Whip up a batch of homemade gluten free pancake mix to keep in your pantry. It’s ready to go any time the pancake craving strikes!
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Key Ingredients for Homemade Blueberry Pancakes
- Gluten free flour blend (omit the xanthan gum in the recipe if your flour blend contains it). I use my Nightshade Free Gluten Free Flour Mix in this recipe.
- Fresh Blueberries – they wouldn’t be blueberry pancakes without the blueberries!
- Pure Maple Syrup – I use pure maple syrup in the pancake batter instead of sugar and you can’t serve pancakes without syrup!
- Baking Powder – the pancakes rely on baking powder to make the batter light and fluffy. DO NOT use baking soda instead.
- Oil – I use avocado oil in my pancakes. Feel free to use canola oil, vegetable oil, melted coconut oil, or even melted butter.
Equipment Needed to Make Pancakes
- Mixing Bowls – one large for dry ingredients and one small/medium for the wet ingredients.
- Large OXO Scoop – this scoop makes perfect sized pancakes! Use the scoop to pour the batter then smooth the pancakes into even circles. I use it for cookies and cupcakes too so this scoop gets a workout in my kitchen!
- Electric Griddle – I use a Double Electric Griddle and love it because I can cook 8 pancakes at once. You can also use a Double Burner Griddle or Single Burner (square) Griddle.
How to Make Blueberry Pancakes
Step 1. Whisk together the dry ingredients in a large bowl. Then, in a separate bowl, whisk together the wet ingredients.
Step 2. Stir the wet ingredients into the dry ingredients and let the batter rest for 10 minutes while the griddle preheats.
Step 3. Use a large scoop (about 1/4 cup) to pour the pancake batter onto the hot griddle. Immediately top each pancake with 1 tablespoon of fresh blueberries. Cook until bubbles start to appear on the top of the pancake and the bottom is golden brown.
Step 4. Flip the pancakes and cook until the bottom is golden brown and the pancakes are cooked through. Transfer pancakes to a platter and keep warm while you repeat the cooking process for the remaining pancakes.
Step 5. Serve the pancakes warm with butter, maple syrup, and more fresh blueberries. If you want to top your pancakes with a fresh blueberry sauce, use the blueberry topping recipe from my Skinny Mini Blueberry Cheesecakes. You can omit the cornstarch slurry in the sauce for a thinner, pourable sauce.
Tips for Making Blueberry Pancakes
Use fresh blueberries. Frozen blueberries will work in a pinch but the pancakes will take much longer to cook through.
Add your blueberries to individual pancakes when you add the batter to the griddle. That way, you can ensure each pancakes gets the right amount of blueberries and the blueberries don’t all sink to the bottom of the bowl.
Freeze leftover pancakes. These pancakes freeze really well. Freeze leftovers flat on a sheet pan and once they’re frozen, transfer to a freezer bag. Reheat the pancakes in the microwave or toaster oven.
Other Recipes for Gluten Free Pancakes To Try
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Gluten Free Blueberry Pancakes
- 2 cups gluten free all-purpose flour see notes
- 1/2 teaspoon xanthan gum omit if your flour blend contains it
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 1/2 cups milk regular or unsweetened coconut milk, room temperature
- 1/4 cup avocado oil or neutral oil of choice
- 2 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2/3 cup fresh blueberries
- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until combined, a few lumps are fine. Let the batter rest for 10 minutes. The pancake batter will puff up as it sits.
- Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
- As you add your pancake batter to the griddle, top each pancake with 1 tablespoon fresh blueberries.
- Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes and the bottom is golden brown. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.
- Serve immediately with butter and maple syrup.
- I use my Nightshade Free Gluten Free Flour Mix in this recipe but it also works great with Bob's Red Mill 1:1 Gluten Free Baking Flour. Just omit the xanthan gum called for in the recipe if the blend you use contains it.
- While my family doesn't find these pancakes to be salty, feel free to reduce the salt by half to suit your taste.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.