Gluten-Free Blueberry Pancakes

These Easy Gluten-Free Blueberry Pancakes are light, fluffy, and filled with juicy blueberries in every bite. Golden on the outside and soft in the center, they bring all the comfort of classic pancakes without any gluten.

Why You’ll Love These Easy Gluten-Free Blueberry Pancakes

Perfect for cozy weekends, family breakfasts, or special brunch gatherings, these pancakes are simple to make and always a crowd favorite. The blueberries add bursts of sweetness while the tender texture keeps every bite soft and satisfying.

The secret to these Gluten-Free Blueberry Pancakes is a quality gluten-free flour blend combined with fresh blueberries. The batter cooks up beautifully, creating pancakes that are fluffy, flavorful, and never dense or gummy.

Whether served with maple syrup, fresh fruit, or a pat of butter, these Easy Gluten-Free Blueberry Pancakes make breakfast feel a little more special. They’re an easy recipe you’ll want to make again and again.

Fluffy Gluten-Free Blueberry Pancakes

Soft, fluffy, and bursting with juicy blueberries, these gluten-free pancakes are a breakfast favorite everyone will love. Perfectly golden and delicious with maple syrup, they’re an easy, comforting way to start the day.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 ½ cups gluten-free all-purpose flour (with xanthan gum) 2 tbsp sugar or coconut sugar 1 tbsp baking powder ½ tsp salt 1 ¼ cups milk or dairy-free milk 2 large eggs 3 tbsp melted butter or dairy-free butter 1 tsp vanilla extract 1 cup fresh or frozen blueberri

Method

 

1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk milk, eggs, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Gently fold in blueberries.
5. Heat a skillet or griddle over medium heat and lightly grease.
6. Pour ¼ cup batter per pancake onto the skillet.
7. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
8. Serve warm with maple syrup or fresh fruit.

Nutrition

Calories: 310kcal

Notes

Use a gluten-free flour blend with xanthan gum for best texture. If your blend doesn’t include it, add ¼ teaspoon xanthan gum.
Fresh or frozen blueberries both work. If using frozen, do not thaw to prevent purple batter.
Let the batter rest for 5 minutes before cooking to help the pancakes fluff up.
Cook on medium heat—gluten-free pancakes brown quickly.
These pancakes freeze well. Store in an airtight container and reheat in the toaster or microwave.
For dairy-free pancakes, use plant-based milk and dairy-free butter.

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