Gluten-Free Blueberry Pancakes

Following a diet without gluten doesn’t mean giving up on epic pancakes; especially now that you have this the recipe that includes all the success tips to serve a delicious stack any time the craving hits!

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• Fluffy Blueberry Pancakes Without Gluten
• Ingredients
• How to Make Gluten-Free Blueberry Pancakes
• Fluffiest Gluten-Free Blueberry Pancakes

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!

For this recipe, I used a gluten-free flour baking mix that is measured 1 to 1 so there’s no need to juggle or mixing individual grains. Using it yields more consistent results too, because unlike a classic easy pancake recipe, gluten-free batter is a bit more sensitive. I give you my tested flour recommendations below.

Ingredients

The ingredient amounts for these amazing gluten-free pancakes are in the recipe card, but check out the list below before you start since most have a note about substitutions.

• Gluten-free flour: a 1:1 mix that includes xantham gum is your best best. Bob's Red Mill 1:1 Gluten Free All Purpose Flour and King Arthur's Measure for Measure Gluten-Free Flour work incredibly well for this recipe.
• Baking powder: it’s what makes these pancakes fluffy and helps them rise when exposed to heat.
• Salt: an important ingredient to enhance the flavors in this recipe.
• Sugar: a little bit adds a little sweetness and also gives these pancakes a golden and crisp exterior.
• Milk: both dairy or your favorite non-dairy alternative.
• Egg: helps bind the ingredients you can use an egg substitute for pancakes or use this eggless pancakes recipe.
• Butter: adds moisture to the batter. A small amount that goes a long way. Can be swapped for oil or omitted.
• Blueberries: use fresh or frozen, wait until you have the batter ready to fold them in.

How to Make Gluten-Free Blueberry Pancakes

Gluten-free pancake batter can be a bit more sensitive; and while the recipe card has all the steps too, I’m included some additional tips to ensure success:

1. Make the pancake batter:
   Measure the dry ingredients and then add the wet ingredients to the bowl. Break up the eggs with a fork first, so when you mix the batter you don’t over mix. This tends to yield gummy pancakes.
2. Add blueberries:
   Once the pancake batter is ready, gently fold the blueberries in with a spatula.
3. Cook the pancakes:
   Heat your non-stick surface first, and once it’s hot, grease it with oil or butter. Immediately pour some pancake batter for each pancake and wait to flip the pancakes until you see that the edges are defined and bubbles have formed.
4. Serve:
   Remove your gluten-free pancakes from the pan onto a plate and serve with your favorite toppings and or syrup.

These simple tips also apply to other gluten-free pancake recipes like my gluten-free fluffy banana pancakes, Banana Oatmeal Pancakes and my Gluten-Free Pumpkin Pancakes.

Fresh or Frozen Blueberries

I love making these gluten-free pancakes year round using both fresh and frozen blueberries; both ways they turn out spectacular! If using frozen blueberries, when folding them in, the less you mix the better since too much mixing will turn your batter blue-ish/purple.

How to Top Blueberry Pancakes

What are pancakes without epic toppings? These pancakes are the perfect base for classic pancake syrup. And for more blueberry flavor, drizzle Blueberry Syrup on top! You can also top them with fresh fruit, yogurt, or whipped cream.