The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These fluffy gluten-free blueberry pancakes are light, tender, and packed with juicy blueberries in every bite. They cook up golden on the outside and soft in the middle, making them perfect for a cozy weekend breakfast or special brunch. No one will guess they’re gluten free!
Fluffy Gluten-Free Blueberry Pancakes
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
310
kcalSoft, 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.
Ingredients
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
Directions
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in blueberries.
- Heat a skillet or griddle over medium heat and lightly grease.
- Pour ¼ cup batter per pancake onto the skillet.
- Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
- Serve warm with maple syrup or fresh fruit.
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.
