These gluten-free blueberry pancakes with dairy free buttermilk are fluffy, reliable, and easy to make. A flexible pancake recipe perfect for weekend breakfasts or make-ahead mornings.
Whisk the vinegar into the non-dairy milk. Set aside to rest for 10 minutes.
Blueberry Pancakes
Mix your dry ingredients in a large bowl.
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.
Gently fold the blueberries into the batter
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.
Keep pancakes warm until serving by placing in a single layer on a baking sheet in an oven set to 200 F degrees.
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.
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