Gluten Free Blueberry Pancakes

This Gluten Free Blueberry Pancakes recipe starts with my go-to Gluten Free Buttermilk Pancakes recipe, but adds berries to make them extra-special. Since the buttermilk pancake base isn’t overly sweet, it’s perfect for adding fruit and topping with maple syrup.

I make pancakes pretty frequently, and these gluten free blueberry pancakes are right up there with gluten free chocolate chip pancakes as the most requested. They’re so light and fluffy, and every bite is bursting with berries!

Why We Love These Blueberry Pancakes

• Light & fluffy. One of the biggest complaints I hear about gluten free pancakes is that they are dry and flat. Not these blueberry pancakes! They start with my gluten free buttermilk pancake base, which results in pancakes with just the right amount of lift to be light and fluffy when they cook.
• Quick & easy. It takes less than 30 minutes to make these gluten free blueberry pancakes, and about 20 minutes of that is rest time for the batter. They’re quick enough to make on a weekday morning and easy enough for lazy weekends.
• Store well. While these pancakes are easy enough for weekdays, they also store very well. Leftovers in the fridge last for about 3 days, but if you pop them in the freezer, they’ll be good for up to 3 months. (Not that they’ve ever lasted that long in my house!) If you have extra blueberries, I highly recommend making an extra batch to keep in the freezer.

Key Ingredients

• Gluten free flour – I use and recommend King Arthur Flour Measure for Measure. Other 1-to-1 gluten free flour blends like Bob’s Red Mill 1-to-1 Baking Blend should work equally as well, particularly if you add the flour by weight.
• Granulated sugar – A small amount of granulated sugar adds just the right amount of sweetness to the pancake batter.
• Baking powder & baking soda – Both leavening agents work together to give the pancakes just the right amount of lift. Be sure to check the expiration dates as expired leavening agents can lead to flat pancakes.
• Salt
• Buttermilk – I like the flavor and texture that comes from using buttermilk, but you can substitute regular milk. However, it’s easy to make a quick buttermilk substitute if you don’t have any. Just add a tablespoon of lemon juice or white vinegar to your measuring cup, then add milk up to the 1 cup mark. Let it sit for 5 minutes or so before adding to your batter. You can also stir together ⅓ cup plain Greek yogurt with ⅔ cup milk.
• Egg – Let the egg come to room temperature before starting.
• Butter – Salted or unsalted butter both work in these pancakes.
• Vanilla extract – I like to use pure vanilla extract instead of imitation vanilla.
• Blueberries – Fresh, plump blueberries are the way to go here!

How To Make Gluten Free Blueberry Pancakes

These gluten free pancakes are so quick and easy to make. The most time-consuming part is simply letting the batter rest. The printable instructions can be found in the recipe card below.

• Make the batter. Whisk together the dry ingredients in a bowl. In another bowl, combine the buttermilk egg, melted butter, and vanilla. Stir the dry ingredients into the wet ingredients until just combined. The batter should still be slightly lumpy.

• Add the blueberries. Gently stir in the blueberries.
• Rest. Cover the bowl with plastic wrap. Let rest for 20 minutes.

• Preheat the skillet. Heat the skillet over medium heat (or a griddle to 375F). Lightly coat with oil or cooking spray.
• Cook the pancakes. Add ¼ cup of batter to the preheated skillet for each pancake. Cook until the edges are golden brown and bubbles appear at the surface. This usually takes 3-4 minutes. Flip and cook for another 1-2 minutes. Repeat with the remaining batter.

Tips for the Best Pancakes

Ready to make these gluten free blueberry pancakes for the first time? Here are a few things to keep in mind to ensure fluffy, perfectly cooked pancakes.

• Can I use frozen blueberries? I recommend fresh berries, but if you want to use frozen ones, stir them in quickly AFTER the rest time instead of before so that they don’t start to thaw. The juices that get released will discolor the batter and may add too much moisture. You can also just sprinkle them on top of the pancake batter just after you’ve scooped it onto the pan.
• Do not overmix the batter. When combining the wet and dry ingredients, mix just until there are no streaks of dry ingredients. The batter should still be a bit lumpy.
• Gently stir the berries. When adding the berries, fold them in gently to avoid breaking them up and releasing the juices.
• Other mix-in ideas. Feel free to try other berries or a combination of berries and even chocolate chips or nuts like pecans or walnuts.
• Preheat the pan. The skillet should be fully preheated before any pancake batter is added. To test if it’s hot enough, add a small spoonful of batter. It should begin to “sizzle” and cook immediately.
• Use a ladle. I’ve found ladling the batter onto the pan to be the easiest way to nice, round pancakes as the batter is quite thick.
• Flip once. Wait to flip these blueberry pancakes until the edges are golden and there are bubbles on the top surface. They should easily release from the pan. If they don’t, wait another 30-60 seconds.

Make It A Meal

While my kids certainly think these blueberry pancakes make a complete meal on their own, topped with butter and syrup, I do typically like to add at least a side or two.

• Eggs: Classic scrambled eggs, fried eggs, or egg muffins make a quick and easy side.
• Meat: Add a few strips of crispy bacon or some breakfast sausage to quickly add some savory flavor and protein.
• Casseroles: If these blueberry pancakes are part of a brunch spread, I like to add a savory casserole like ham and cheese strata or my gluten free breakfast bake.
• Fruit: Serve the pancakes with more fresh blueberries or the blueberry syrup from my blueberry crepes on top, or try a berry fruit salad.