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    Home » Recipes » Gluten-Free Breakfast Ideas

    Published: Apr 23, 2020 · Modified: Jul 25, 2022 by Jen Wooster

    Gluten-Free Blueberry Pancakes

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    stack of dairy free pancakes
    blueberry pancake toppings
    stack of blueberry cakes with blueberry sauce
    stack of 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

    stoack of gluten free dairy free pancakes with blueberry syrup

    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!

    This post may include affiliate links. Please read my disclosure policy.

    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.

    blueberry pancake toppings

    ⏲️ 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.

    correct pancake batter consistency

    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.

    stack of gluten free pancakes with butter and blueberries

    👩🏻‍🍳 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.

    stack of blueberry pancakes with bite missing

    🌡️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

    Can I use frozen blueberries in pancakes?

    You can use fresh, frozen, and rehydrated dried blueberries in pancakes.

    Do you have to cut blueberries for 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.

    I am not dairy-free, can I use regular milk in this recipe?

    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.

    Why do I need to add xanthan gum to gluten-free foods?

    Xanthan gum is plant-based gum. It acts as an emulsifier and a binder while adding volume to gluten free foods.

    Can you make pancake batter the night before?

    No you should not make pancake batter the night before. s 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.

    🍳 More Gluten-Free Breakfast Ideas

    • almond flour muffins in tin with bowl of blackberries.
      Almond Flour Blackberry Muffins
    • banana bread with slices on counter
      Oat Flour Banana Bread
    • serving bowl with dragon fruit, kiwi, and pinapple
      Dragon Fruit Salad
    • deviled eggs mimosa on a white plate.
      Eggs Mimosa

    Be sure to check all other wonderful breakfast recipes!

    Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    blueberry syrup on pancakes

    Gluten-Free Blueberry Pancakes

    Gluten and dairy-free blueberry pancakes that are delicious to eat and easy to make.
    Servings: 4
    Prep: 12 minutes mins
    Cook: 10 minutes mins
    Total: 22 minutes mins
    5 from 10 votes
    PRINT PIN SAVE

    Equipment

    • Griddle or non-stick pan
    • Large mixing bowl
    • Whisk

    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
    Prevent your screen from going dark

    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 batter
      1 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.
    Rate this Recipe

    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. 

    Nutrition

    Calories: 254kcal | Carbs: 53g | Protein: 7g | Fat: 3g | Fiber: 6g
    Author: Jen Wooster
    Course:: Breakfast, Brunch
    Cuisine: American, Comfort Food
    Keyword dairy free pancakes, gluten free blueberry pancakes, gluten free pancakes
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    196 shares
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      Recipe Rating




    1. Dee says

      August 29, 2022 at 4:52 pm

      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!

      Reply
      • Jen Wooster says

        September 06, 2022 at 8:53 am

        5 stars
        3 to 4 pancakes per person, if you make them bigger it will be a few less.

        Reply
        • Dee says

          September 23, 2022 at 5:48 pm

          Thank you so much Jen!

          Reply
    2. Elizabeth says

      April 23, 2020 at 11:16 am

      5 stars
      These look like the perfect weekend breakfast! Super light and fluffy. 😀

      Reply
    3. Natalie says

      April 23, 2020 at 10:49 am

      5 stars
      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.

      Reply
    4. Cindy says

      April 23, 2020 at 10:35 am

      5 stars
      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!

      Reply
      • Jen says

        April 24, 2020 at 6:52 am

        That is awesome to hear. Thank you for leaving a comment!

        Reply
    5. Alisa Infanti says

      April 23, 2020 at 10:13 am

      5 stars
      I have never made blueberry pancakes by smushing the berries as you recommened and it is a game changer! These were delicious.

      Reply
      • Jen says

        April 24, 2020 at 6:53 am

        All about the smush! We are not perfectly dotted blueberry pancake people.

        Reply
    6. Anita says

      April 23, 2020 at 9:37 am

      5 stars
      These are lovely. Thanks for sharing your gluten and dairy free pancake recipe.

      Reply

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    Greetings!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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