Gluten-Free Blueberry Pancakes Recipe

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Fluffy, golden, and bursting with juicy blueberries, these gluten-free pancakes are a delicious way to start your morning. Whether you’re gluten-sensitive or just looking for a wholesome breakfast, these pancakes bring comfort and flavor to the table with every bite.

Ingredients:

  • 1 cup gluten-free all-purpose flour (with xanthan gum)

  • 1 tbsp sugar (optional)

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3/4 cup buttermilk (or dairy-free alternative)

  • 1 large egg

  • 2 tbsp melted butter (or coconut oil)

  • 1 tsp vanilla extract

  • 3/4 cup fresh or frozen blueberries (do not thaw if frozen)

  • Butter or oil for cooking

  • Instructions:

    1. Mix Dry Ingredients:
      In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

    2. Combine Wet Ingredients:
      In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until well combined.

    3. Make the Batter:
      Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix—the batter should be thick but scoopable. Fold in the blueberries.

    4. Cook the Pancakes:
      Heat a lightly oiled skillet or griddle over medium heat. Scoop 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook another 2–3 minutes until golden brown and cooked through.

    5. Serve Warm:
      Serve with maple syrup, extra berries, or a dusting of powdered sugar.

    6. Tips:

      • Let the batter sit for 5–10 minutes before cooking for fluffier pancakes.

      • For extra richness, use whole-fat buttermilk or add a dollop of ricotta to the batter.

      Enjoy your stack of gluten-free blueberry goodness! Let me know if you’d like a dairy-free version or a blueberry compote topping too.

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