These blueberry "buttermilk" pancakes tick all the boxes. They are bursting with berry flavor, light & fluffy, and most importantly; easy to make gluten-free and dairy-free pancakes!
These pancakes are fantastic but our homemade blueberry syrup puts them over the top. Perfect for weekend breakfast or a Monday night dinner. You eat pancakes for dinner, right?
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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There are so many reasons to love this recipe! Here are a few...
- Gluten free
- Lactose free
- Dry mix can be made in big batches for quicker morning prep
- They freeze well making them perfect for meal prep
- Vegan option (see variations below)
🧾 Ingredients
Dairy-Free Buttermilk- We use oat milk and white vinegar to create the dairy free buttermilk. While you can use any non-dairy milk, 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.
This is because the acid in the vinegar reacts with the baking soda to creates a rise making the pancakes fluffy. If you skip the vinegar omit the baking soda and increase the baking powder.
Gluten-Free Flour (plus Xanthan Gum)- 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. Also, avoid blends that contain chickpea flour, they are better suited for savory recipes like our gluten-free flatbreads.
If your flour mix doesn't contain xanthan gum you will need to ad dit separately.
- Sugar- We use coconut sugar but regular raw or granulated sugar works just as well.
- Egg- See not below for vegan replacement. Hint: It's not a flax egg.
- Blueberries
- Baking Powder
- Baking Soda
- Kosher Salt
- Vanilla Extract
- Oil, for the pan
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, coconut whipped cream, and all the other traditional toppings are great too.
Ingredient Questions and Substitutions
You can use fresh, frozen, and rehydrated dried blueberries in pancakes.
No. When using fresh berries give them a little crush before folding them into the batter so the juice is distributed evenly and you get that purple swirl of goodness in each bite.
Yes. Buttermilk is best otherwise you can use a mixture of vinegar and milk for the same effect. See the notes above about why you need the vinegar.
Xanthan gum is plant-based gum. It acts as an emulsifier and a binder while adding volume to gluten free foods.
⏲️ How to Make Gluten Free Pancakes
Before we start the gluten-free pancake mix we need to make the dairy-free buttermilk.
Step 1: How to Make Dairy- Free Buttermilk
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!
Step 2: Make the Batter
Mix your dry ingredients in a large bowl. Make a well in the dry ingredients.
Pour into the center of the well the beaten egg, vanilla, and buttermilk mixture. Whisk the ingredients together just until blended.
Gently fold the blueberries into the batter. If the batter seems too thick, thin it with 1 to 2 tablespoons of oat milk. Remember a few lumps are fine.
Step 3: Make the Pancake
Heat a large nonstick skillet or griddle over medium heat and coat with oil to prevent sticking. I use coconut oil but olive oil or vegetable oil are fine.
For each pancake, pour ¼ cup of the batter into the hot 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 one additional minute.
Top your pancakes with blueberries, syrup, vegan butter or coconut whipped cream.
👩🏻🍳 Expert Tips
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. We are making pancakes not an actual cake! The toppings will add additional sweetness.
Smush your blueberries and fold them 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. There is a difference.
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 at the right time, when the bubbles just begin to form to ensure even browning.
💭 Gluten Free Pancake Variations
Serviceberry Pancakes
For a short time each year serviceberries (aka juneberries) are in season. I love these juicy little berries. I always make two things, our serviceberry galette, and these pancakes. Yum!
Substitute for the blueberries cup for cup.
Blackberry Pancakes
Substitute blackberries for the blueberries cup for cup. You can use fresh blackberries but I find that frozen work better. They tend to be smaller and crushed just the right amount.
Vegan Option
We use eggs but if you are allergic or avoiding animal products substitute with ¼ cup of applesauce.
I find a flax egg, egg replaces, and aquafaba substitutions don't work well in these pancakes.
🔪 Equipment
Ideally, an electric griddle is your cooking surface. But if like me, you are short on storage space. A large non-stick skillet works just as well.
You can also make the batter in a large measuring cup (at least 4 cups) to make it easier to pour the batter into the pan.
🌡️Storage and Making Ahead
No. As soon as you mix in any liquids, the leavening agents are activated (baking powder and/or baking soda). Resulting in gummy flat pancakes. You can pre-mix dry ingredients to speed things up in the morning.
When making for a crowd, keep the pancakes warm by placing them on a sheet pan in a 200 F degree oven until ready to serve.
I always make extra pancakes. Cooked blueberry pancakes last up to two months in the freezer. Store in a freezer bag. A small piece of parchment will keep the pancakes separated.
Pancakes can be reheated in the toaster or toaster oven- just like a slice of bread.
🍳 More Gluten-Free Dairy-Free Breakfast Ideas
Be sure to check all other wonderful breakfast recipes!
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
📖 Recipe
Blueberry Pancakes- Gluten Free and Dairy Free
Ingredients
- 1 cup oat milk or other non-dairy milk
- 1 tablespoon distilled white vinegar
- 1½ cup gluten-free flour blend*
- ¼ teaspoon xanthan gum**
- 3 tablespoon coconut sugar or sub regular
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup blueberries
- coconut oil for pan
Instructions
Dairy-Free Buttermilk
- Whisk the vinegar into the non-dairy milk. Set aside to rest for 10 minutes.1 cup oat milk, 1 tablespoon distilled white vinegar
Blueberry Pancakes
- Mix your dry ingredients in a large bowl.1½ cup gluten-free flour blend*, ¼ teaspoon xanthan gum**, 3 tablespoon coconut sugar, 1½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Make a well in the dry ingredients and pour the buttermilk, egg, and vanilla 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.1 cup oat milk, 1 teaspoon vanilla extract, 1 egg, beaten
- Gently fold the blueberries into the batter1 cup blueberries
- Heat a large skillet or griddle over medium heat and coat with oil to prevent sticking. For each pancake, pour ¼ 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.coconut oil
- Keep pancakes warm until serving by placing in a single layer on a baking sheet in an oven set to 200 F degrees.
Video
Notes
- *Double-check your flour mix as it may contain dry milk powder.
- **Omit xanthan gum if your flour already contains.
- You can use fresh or frozen blueberries for this recipe.
- Not avoiding dairy? Use regular buttermilk instead.
Elizabeth says
These look like the perfect weekend breakfast! Super light and fluffy. 😀
Natalie says
These pancakes look fantastic. I love how fluffy they look. I bet my family would love these pancakes for breakfast... even as a treat. It's a must make.
Cindy says
Since being at home, the kids have gotten more involved in the kitchen. Today we made this and it was delish! The kids and the adults loved it!! It was a HIT and we will be making it again next week!
Jen says
That is awesome to hear. Thank you for leaving a comment!
Alisa Infanti says
I have never made blueberry pancakes by smushing the berries as you recommened and it is a game changer! These were delicious.
Jen says
All about the smush! We are not perfectly dotted blueberry pancake people.
Anita says
These are lovely. Thanks for sharing your gluten and dairy free pancake recipe.