Gluten Free Blueberry Pancakes Recipe

Sharon L. | What the Fork Food Blog

Fluffy Gluten Free Blueberry Pancakes make the most of fresh summer berries. They’re perfect for lazy Saturday morning breakfasts.

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 Photo

Gluten Free Blueberry Pancakes are a simple, yet tasty twist on our standard recipe for fluffy gluten free pancakes.

In my opinion, blueberry pancakes are best 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?

Gluten Free Blueberry Pancakes Picture

Before you get started with this recipe, there are a few things you need to know about these gluten free 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.

Gluten Free Blueberry Pancakes Image

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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Gluten Free Blueberry Pancakes Recipe

    4 Servings

Ingredients

  • 2 cups All-Purpose Gluten Free Flour
  • 1/2 teaspoon Xanthan Gum, (2g) - omit if your flour blend already contains it
  • 4 teaspoons Baking Powder, (15g)
  • 1 teaspoon Fine Sea Salt, (5g)
  • 2 large Eggs, room temperature
  • 1 1/2 cups Milk, (regular or unsweetened coconut milk)
  • 1/4 cup Avocado Oil
  • 2 tablespoons Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cup Fresh Blueberries, (108g)

Directions

  1. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
  3. Add the dry ingredients to the wet ingredients and stir until completely combined.
  4. Let the batter sit 5-10 minutes. NOTE: Pancake batter will be thick and will puff up as it sits.
  5. 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.
  6. Add 1 tablespoon (about 8 blueberries) to the top of each pancakes and lightly press them into the pancake.
  7. Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes and blueberries.
  8. Serve with butter, maple syrup, and extra fresh blueberries.

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Published:
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Cooking Method:
Griddle
Cuisine:
Gluten Free
Tags:
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Related Recipes:
Gluten Free Recipes, Breakfast Recipes, Brunch Recipes, Easy Recipes, Griddle Recipes, Blueberry Recipes, Pancake Recipes
Recipe Yields:
12-16 pancakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Sharon L.
Recipe Yields: 12-16 pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 3-4 pancakes
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 137
Calories 454

% Daily Value*
26%
Total Fat 17g
14%
  Saturated Fat 3g
28%
Sodium 669mg
20%
Total Carbohydrate 61g
1%
  Dietary Fiber 1g
  Sugars 15g
24%
Protein 12g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.