These blueberry "buttermilk" pancakes tick all the boxes. They are bursting with berry flavor, light & fluffy, and most importantly; gluten-free and dairy-free. Perfect for weekend breakfast or a Monday night dinner. You eat pancakes for dinner, right?
These pancakes are fantastic but our homemade blueberry syrup puts them over the top.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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We have been spending more time at home lately. And because of that we have been venturing outside our normal smoothies and fried egg sandwiches for breakfast. I wanted a gluten-free blueberry pancake recipe that was very blueberry-ish all the way through. It might not look as cute on the plate but damn does it taste good.
Pancake Ingredients & Substitutions
- Dairy-Free Buttermilk- We use oat milk and white vinegar to create the dairy free buttermilk. But you can use any non-dairy milk, I have heard it is harder to get the frothing action you want in nut milk. In place of the white vinegar, you can use cream of tarter, apple cider vinegar, or lemon juice. You can also use the same amount of vegan sour cream or vegan yogurt but the pancakes will be less fluffy.
- Gluten-Free Flour- You can use any blend you like. I always make mine from the America's Test Kitchen recipe minus the dry milk powder. Always double check your GF flour blends, many of the cup 4 cup style flours contain dairy.
- Sugar- We use coconut sugar but regular raw sugar works just as well.
- Egg- We use eggs but if you are allergic or avoiding animal products substitute with 1/4 cup of applesauce. I find a flax egg doesn't work well in these pancakes.
- Blueberries- I have used fresh, frozen and rehydrated dried blueberries in these pancakes. And guess what? They all work! When using fresh berries I like to give them a little crush before folding them into the batter so the juice distributed evenly and I get that purple swirl of goodness in each bite.
- Pancake Toppings- Admittedly, blueberry sauce or syrup is hands down my favorite. But when I am not in the mood for super sweet a little dairy free butter is just perfect. Maple syrup, whipped cream, and all the other traditional toppings are great too.
How to Make Dairy- Free Buttermilk for Pancakes
True buttermilk is fermented milk. And fermented foods have a tang or sourness to them. It is also thicker than regular milk. When making vegan or dairy-free buttermilk we are trying to add both body and tang to the milk.
To make the buttermilk whisk in one tablespoon of white vinegar for each cup of non-dairy milk (see above for common substitutions). Allow the mixture to rest for ten minutes. Easy peasy!
Tips for Perfect Gluten-Free Pancakes
- Double check your flour mix, add xanthan gum if the flour mix doesn't already contain it. Xanthan gum is plant-based. It acts as an emulsifier and a binder while adding volume to gluten free foods.
- Whisk your dry ingredients to ensure even distribution of the baking soda and baking powder which is what gives the pancakes their rise.
- Don't skip the sugar, but keep it light. The toppings will add additional sweetness.
- Smush your blueberries and fold into the batter. This allows for the best distribution of berry flavor. I am not in the camp of daintily placing them on top. That isn't a blueberry pancake. That is a pancake with a few blueberries tossed in.
- Let the batter be a little bit lumpy, it will all work out in the pan. But be sure to whisk out any big lumps
- Flip the pancake when the bubbles just begin to form to ensure even browning.
- Keep pancakes warm by placing them on a sheet pan in a 200 F degree oven until ready to serve.
- Always make extra! Cooked blueberry pancakes last up to two months in the freezer. A small piece of parchment will keep the pancakes separated so you can grab just what you need.
- Pancakes can be reheated in the toaster or toaster oven- just like a slice of bread.
Blueberry Pancakes- Gluten & Dairy Free
- Griddle or non-stick pan
- 1 cup oat milk or other non-dairy milk
- 1 Tbsp white vinegar
- 1½ cup gluten-free flour blend*
- ¼ tsp xanthan gum**
- 3 Tbsp coconut sugar or sub regular
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 egg beaten
- 1 tsp vanilla extract
- 1 cup blueberries
- coconut oil for pan
- Whisk the vinegar into the non-dairy milk. Set aside to rest for 10 minutes.
- Mix your dry ingredients in a large bowl. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. If the batter seems too thick, thin it with 1 to 2 tablespoons of oat milk. A few lumps are fine. Fold the blueberries into the batter
- Heat a large skillet or griddle over medium heat and coat with coconut oil to prevent sticking. For each pancake, pour 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. When bubbles begin to form and "pop" on the pancake's surface, after about 2-3 minutes, and the outer edge looks done, flip it over and cook for an additional minute.
- Keep pancakes warm until serving by placing in a single layer on a baking sheet in an oven set to 200 F degrees.
- *Double check your flour mix as it many contain dry milk powder.
- **Omit xanthan gum if your flour already contains.