The BEST gluten free pancakes taken to the next level with fresh blueberries!!! The perfect pancake recipe for your next Saturday morning breakfast or breakfast for dinner night. Our gluten free blueberry pancakes are light and fluffy, filled with tons of fresh blueberries and so easy to make when you follow our step by step instructions.
Why You'll Love This Recipe
We've taken the best gluten free pancake recipe and turned it into gluten free blueberry pancakes!! Our gluten free pancake recipe is the most popular recipe on our blog. Because there has been so much love for our gluten free pancakes, we decided to shake things up a bit and create a new flavors.
Our gluten free blueberry pancakes are delicious and so easy to make. Die hard gluten lovers will have no idea that these pancakes are gluten free! This is the perfect recipe for Sunday morning breakfast or a quick and easy breakfast for dinner idea.
- Gluten Free Flour - I've had great luck with both Bob's Red Mill 1 to 1 and King Arthur's Cup for Cup gluten free flour blends.
- Aluminum Free Baking Powder - please be sure that you are using baking powder (not baking soda) and that the baking powder is aluminum free for this recipe. Otherwise, your pancakes will come out bitter and most people don't like bitter pancakes.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine dry ingredients in a large mixing bowl.
Add liquid ingredients to dry ingredients and mix until just combined.
Pour batter onto hot griddle or frying pan. Sprinkle fresh blueberries on each pancakes. Once pancakes are bubbly, flip and cook through.
Garnish finished pancakes with additional blueberries. Serve with warm maple syrup.
Hint: To be sure that your griddle is hot enough to make the pancakes, start by making a mini pancake first. If it cooks right away, gets bubbly and golden brown, you know that the temperature is right for frying the pancakes.
🤓 Expert Tips
Measuring Flour - I use a spoon to loosen up the flour a bit and then scoop into my measuring cup. I overfill the measuring cup and then gently sweep the back of the spoon across the cup to level off the flour. If you pack your flour into the measuring cup, your batter will be very thick. Be sure to always measure the flour as I have described.
Batter Thickness - We all measure flour differently which can lead to inconsistencies in the thickness of the batter. If you find that your batter is too thick, simply add in a bit more milk. Do this in small quantities (a few tablespoons at a time) until your batter has reached the desired thickness.
⭐️ Recipe FAQs
There are many substitutions for flour in pancakes. For this recipe, we use a gluten free flour blend from Bob's Red Mill which you can find at your local grocery store. I also really like using oatmeal or oat flour as a replacement for flour in pancakes. If your are curious about oatmeal or oat flour pancakes, be sure to check out our Apple Butter Oat Flour Pancakes.
I've always had good luck using a 1 for 1 or cup for cup flour for gluten free baking. I find that they mixtures already have all of the necessary ingredients added to them to make a good baking flour. I like both Bob's Red Mill 1 to 1 and King Arthur's Cup for Cup gluten free flour blends.
🥞 Related - Gluten Free Recipes
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Gluten Free Blueberry Pancakes
- 2 cups gluten free flour blend see notes for preferred brands
- 4 tablespoons sugar
- 2 tablespoons baking powder aluminum free
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter, melted
- 1 ½ - 2 cups whole milk start with 1 ½ cups and add milk as needed
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup blueberries rinsed and dried
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl.
- In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.
- Next, add vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.
- Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
- Sprinkle each pancake with 6-8 blueberries.
- Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
- Serve pancakes fresh with additional blueberries and warm maple syrup.
- Store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.