Gluten-Free Blueberry Pancakes

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

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This GF pancake recipe can be made using milk, buttermilk, or dairy-free "buttermilk". Blueberry 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?

But when making them for a big holiday I like to pair these with my favorite crustless ham and cheese quiche. The sweet and savory are the perfect pair!

Jump to:

• 📖Why This Recipe Works
• 🧾 Ingredient Notes
• ⏲️ How to Make Gluten-Free Blueberry Pancakes
• 👩🏻‍🍳 Expert Tips
• 💭 Gluten-Free Pancake Variations
• 🔪 Equipment
• 🌡️Storage and Making Ahead
• 💬Frequently Asked Questions
• 🍳 More Gluten-Free Breakfast Ideas
• 📖 Recipe
• ⭐Reviews

📖Why This Recipe Works

This recipe works with any gluten-free flour blend. As written it is lactose-free and dairy free. Plus we included vegan instructions.

The dry mix can be made in big batches for quicker morning prep. Or do what I do and freeze the pancakes as part of your meal prep for a quick breakfast on the go.

🧾 Ingredient Notes

Gluten-Free Flour

You can use any blend you like. 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 add it separately.

Milk

This recipe needs some type of milk. As someone who does not typically have whole milk or buttermilk on hand I opt for dairy-free buttermilk.

We use oat milk and white vinegar to create 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 create a rise making the pancakes fluffy. If you skip the vinegar omit the baking soda and increase the baking powder.

You will also need:

• 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 - Fresh blueberries or frozen blueberries
• Baking Powder
• Baking Soda
• Kosher Salt
• Vanilla Extract
• Oil, for the pan

Pancake Toppings

Admittedly, blueberry pancake 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.

⏲️ How to Make Gluten-Free Blueberry 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, 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 the blueberries cup for cup. And add a dollop of juneberry jam!

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 Gluten-Free Pancakes

We use eggs but if you are allergic or avoiding animal products substitute with ¼ cup of applesauce.

I find a flax egg, egg replacement, 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

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.

💬Frequently Asked Questions

🍳 More Gluten-Free Breakfast Ideas

Be sure to check all other wonderful breakfast recipes!

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📖 Recipe