These gluten-free blueberry pancakes tick all the boxes. They are bursting with berry flavor, light & fluffy, and most importantly, easy to make gluten-free and dairy-free. After multiple rounds of tweaking batter thickness, berry ratios, and leavening, this version became the one I reach for again and again.
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Blueberry pancakes are a classic for a reason, but this version leans into practicality. The batter comes together fast, the blueberries are evenly distributed (no sad, dry bites), and the pancakes freeze beautifully for busy mornings. I make them just as often for a lazy weekend breakfast as I do for quick reheats during the week. Top with homemade blueberry pancake syrup for the perfect bite!
📖Why My Recipe Works
- Balanced leavening: Baking powder and baking soda work together with an acidic milk to create lift without making the pancakes taste bitter.
- Flexible flour blends: This recipe was tested with multiple gluten-free blends and doesn't rely on a single brand to succeed.
- Built for real life: The batter is forgiving, the pancakes reheat well, and extras freeze without turning gummy.
🧾Ingredient Notes
- Flour- Check your GF flour blend, many cup-4-cup-style flours contain dairy. Also, avoid blends that contain chickpea flour; they are better suited for savory recipes like my gluten-free flatbreads.
- Milk- While you can use any non-dairy milk, it is harder to get the frothing action you want in nut milk.
- 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.
- Sugar- We use coconut sugar but regular raw or granulated sugar works just as well.
- Egg- If you are allergic or avoiding animal products, substitute with ¼ cup of applesauce. I find that flax egg, egg replacer, and aquafaba substitutions don't work well in these pancakes.
- Blueberries - Fresh blueberries or frozen blueberries. Or try other berries like blackberries. Or add dollops of juneberry jam!
If you skip the vinegar, omit the baking soda and increase the baking powder by a ½ teaspoon. The pancakes will be less fluffy.
⏲️Tips for Making Gluten-Free Pancakes
- 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.
- If the batter seems too thick, thin with a splash of milk. A few lumps are fine.
- Smush your blueberries and fold them into the batter. This allows for the best distribution of berry flavor.
- When bubbles form on the pancake's surface and the outer edge looks done, flip it over and cook for one additional minute.
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📖 Recipe Card
Gluten-Free Blueberry Pancakes (Dairy Free)
Ingredients
- 1 cup gluten-free oat milk or other non-dairy milk
- 1 Tablespoon distilled white vinegar
- 1½ cup gluten free flour blend with xanthan gum
- 3 Tablespoons granulated sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Neutral oil for pan
Instructions
Dairy-Free Buttermilk
- Whisk the vinegar into the non-dairy milk. Set aside to rest for 10 minutes.1 cup gluten-free oat milk, 1 Tablespoon distilled white vinegar
Blueberry Pancakes
- Mix your dry ingredients in a large bowl.1½ cup gluten free flour blend, 3 Tablespoons granulated 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 gluten-free oat milk, 1 teaspoon vanilla extract, 1 egg
- 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.Neutral 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.
- Add ¼ teaspoon of xanthan gum instead.
- You can use fresh or frozen blueberries for this recipe.
- Not avoiding dairy? Use regular milk with he vinegar or just buttermilk instead.
🌡️ STORAGE & MAKE-AHEAD
Cooked pancakes can be kept warm on a sheet pan in a 200°F oven until ready to serve. Leftovers freeze well for up to two months. Store with parchment between layers and reheat straight from frozen in a toaster or toaster oven.Equipment
Nutrition
Common Recipe Questions
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.
No, you should not make pancake batter the night before. As soon as you mix in any liquids, the baking soda is activated resulting in gummy flat pancakes.
Anita says
These are lovely. Thanks for sharing your gluten and dairy free pancake recipe.
Dee says
Hi Jen, Made these blueberry pancakes and we loved them! Getting ready to make again for a camping trip. The serving says 4, but how many pancakes are in one serving? Thank you for the recipe!
Jen Wooster says
3 to 4 pancakes per person, if you make them bigger it will be a few less.
Dee says
Thank you so much Jen!
Natalie says
These pancakes are fantastic. It's a must make.
Elizabeth says
These are the perfect weekend breakfast! Super light and fluffy. 😀
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.