Perfect fluffy gluten-free pancakes with juicy blueberries in every bite? Yes, please! Make the most delicious breakfast with this easy recipe.
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Following a diet without gluten doesn’t mean giving up on epic pancakes. With this recipe and the tips in this post, you’ll learn all the secrets to enjoying soft, fluffy blueberry pancakes.
Jump to:Fluffy Blueberry Pancakes Without Gluten
These pancakes are a divine variation of my tried-and-true Gluten-Free Pancake recipe. You’ll fold in blueberries once the batter is ready, and the outcome is a mouthwatering breakfast!
One important ingredient for the fluffy texture is the baking powder, which gives the batter lift, resulting in that fluffy texture you crave. Check that your baking powder is fresh, didn’t expire, and has not been open for a long time.
Another important element is the type of gluten-free flour mix you use. Unlike classic pancakes, gluten-free cooking is a bit more sensitive. You’ll want to ensure it has xantham gum since it binds the ingredients in the “mix” together. I give you my tested recommendations below.
Ingredients
Make these gluten-free blueberry pancakes dairy-free by using your favorite non-dairy alternative for the ultimate allergy-friendly breakfast that tastes like heaven!
Check what you need:
You’ll find the measurements in the recipe card below.
How to Make Gluten-Free Blueberry Pancakes
Make the batter, add the fruit at the very end, and cook the fluffiest, softest gluten-free blueberry pancakes ever! We’d better stop drooling, and let’s start cooking!
Making pancakes is as easy as:
In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle of the dry ingredients and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
Add the blueberries to the batter, and using a spatula, gently fold them into the batter until just combined.
Heat a large pan or non-stick griddle over medium-high heat. I set my griddle at 300-350 F. Grease or spray your surface.
Pour or scoop ¼ cup of blueberry batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through; flip the pancakes and brown on the other side. Remove from the pan or griddle and serve with your favorite toppings.
After you treat yourself to these irresistible gluten-free blueberry pancakes, you may want to try these Banana Oatmeal Pancakes and these Pumpkin Pancakes. A breakfast feast!
Fresh or Frozen Blueberries
You can use fresh or frozen blueberries. Both ways, these gluten-free pancakes will come out spectacular! When folding in, try not to move them around too much since this will make the batter turn blue-ish/purple.
How to Top Blueberry Pancakes
What are pancakes without epic toppings? These pancakes pair incredibly well with my Blueberry Syrup for the most delicious gluten-free breakfast! You can also add butter, berries, banana slices, or whipped cream. Amazing!
Fluffiest Gluten-Free Blueberry Pancakes
Perfect fluffy gluten-free pancakes with juicy blueberries in every bite? Yes, please! Make the most delicious breakfast with this easy recipe.
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Servings 10 pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Ingredients
- 1 ¼ to 1 ½ cups gluten-free all-purpose flour, see note*
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk, any
- 1 egg
- 3 tablespoons melted butter, recommended
- 1 cup blueberries, fresh or frozen
Instructions
In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
Add the blueberries to the batter, and using a spatula, gently fold them into the batter.
Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F. Grease or spray your surface.
Pour or scoop ¼ cup of blueberry batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.
Notes
All gluten-free all-purpose flour mixes vary in consistency due to the ingredient % used in the mix. Make sure your mix includes xanthan gum. If it does not have xanthan gum in it, add ¾ to 1 teaspoon to the dry ingredients to bind them in the batter. I recommend slowly adding the last ¼ cup of flour into the batter. Test with one pancake after waiting 5 minutes for the liquid to absorb, then troubleshoot if necessary.
Nutrition
Serving: 1 pancakeCalories: 80kcalCarbohydrates: 16gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 17mgSodium: 262mgPotassium: 69mgFiber: 2gSugar: 5gVitamin A: 94IUVitamin C: 1mgCalcium: 124mgIron: 1mg
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