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 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?
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.
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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