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Gluten Free Blueberry Pancakes Recipe

There’s nothing my family likes more for breakfast than pancakes. They’re an absolute staple in our household.

Not only do we eat them for breakfast, but we often have pancakes for dinner. And by often, I mean once a week, especially in the winter.

I told you they were a staple!

Gluten Free Blueberry Pancakes Photo

Gluten Free Blueberry Pancakes are a simple, yet tasty twist on our standard recipe for fluffy gluten free pancakes.

In my opinion, blueberry pancakes are best with fresh blueberries. If you have to use frozen blueberries, you might want to let them thaw a bit first.

The pancakes will take a bit longer to cook through so be sure to cook them on a lower temperature to make sure the middle is done, and the outside doesn’t burn.

I often pick out the mushy ones and save them specifically for baking and cooking because my kids won’t eat soft blueberries. #pickyeaterproblems

Can anyone else relate? What are some of the picky eater quirks you need to deal with in your family?

Gluten Free Blueberry Pancakes Picture

Before you get started with this recipe, there are a few things you need to know about these gluten free pancakes.

They get their fluffiness from baking powder. Be sure to use baking powder and not baking soda.

I know it sounds silly to say, but I’ve had readers make that mistake in the past.

The batter is also on the thicker side. It’s not runny like you might see with standard pancake mix.

Thick pancake batter makes thick, fluffy pancakes. If you really must have a thin, runny pancake batter, feel free to add more milk.

Just don’t expect to get fluffy pancakes if you do.

When it comes to adding the blueberries to the pancakes, I add them at the end once I’ve dropped the pancake batter onto the griddle.

Gluten Free Blueberry Pancakes Image

It’s easier to make sure each pancake has a good (aka perfect) number of blueberries.

If you add the blueberries to the batter in the bowl, the blueberries will sink to the bottoms as it sits resulting in some blueberries absolutely loaded with blueberries and some with hardly any at all.

Adding them at the end will ensure your pancakes will cook evenly too since they’ll all be the same size with an equal number of blueberries.

I hope you get a chance to make these gluten free blueberry pancakes while it’s still prime blueberry season. Enjoy!

PS Want to make these even faster? Whip up a batch of homemade gluten free pancake mix to keep in your pantry. It’s ready to go any time the pancake craving strikes!

Gluten Free Blueberry Pancakes Photo

Gluten Free Blueberry Pancakes Recipe

Sharon L.
Fluffy Gluten Free Blueberry Pancakes make the most of fresh summer berries. They’re perfect for lazy Saturday morning breakfasts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Gluten Free
Servings 4 3-4 pancakes
Calories 454 kcal


  • 2 All-Purpose Gluten Free Flour
  • 0.5 Xanthan Gum (2g) – omit if your flour blend already contains it
  • 4 Baking Powder (15g)
  • 1 Fine Sea Salt (5g)
  • 2 Egg room temperature
  • 1.5 Milk (regular or unsweetened coconut milk)
  • 0.25 Avocado Oil
  • 2 Pure Maple Syrup
  • 1 Pure Vanilla Extract
  • 0.75 Fresh Blueberries (108g)


  • In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir until completely combined.
  • Let the batter sit 5-10 minutes. NOTE: Pancake batter will be thick and will puff up as it sits.
  • Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
  • Add 1 tablespoon (about 8 blueberries) to the top of each pancakes and lightly press them into the pancake.
  • Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes and blueberries.
  • Serve with butter, maple syrup, and extra fresh blueberries.


Calories: 454kcalCarbohydrates: 60.81gProtein: 12.19gFat: 17.13gSaturated Fat: 2.81gSodium: 669.19mgFiber: 0.81gSugar: 14.63g
Keyword Blueberries, Breakfasts, Brunches, Easy, Gluten Free, Griddle, Pancakes
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