Gluten-Free Blueberry Pancakes

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You know, I’ve met people who say pancakes are just “flat cake.” The audacity!!

Pancakes are pure joy on a plate. It’s the morning’s ultimate comfort food. The stuff that takes a mundane morning and makes it epic!

Toss in some blueberries and go gluten-free? Yes please.

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I grew up with pancakes as Saturday tradition—a stack dusted with sugar, jam pooled on the side. Switching to gluten-free didn’t mean kissing my pancake morning memories goodbye.

If anything, these gluten-free blueberry pancakes turn morning blues into something to celebrate. Crisp on the outside, pillowy inside, bursting with soft, sweet berries.

They’re familiar, but with a lively twist, and they’re great if you’re trying to keep carbs to the minimum.

So let’s get to the good part.

Ingredients

Let’s lay it all out. The starring lineup and a few tips for smooth swapping or simple tweaks. I mix things up all the time, depending on what’s in my fridge or pantry. So here’s what I grab:

• 2 eggs
  These help hold everything together, making the pancakes tender and giving that lovely rise. Want egg-free? Try flax “eggs” (1 tablespoon ground flaxseed plus 2.5 tablespoons water per egg), but expect a slightly different texture.
• 2 cups gluten-free all-purpose flour
  Go for a brand with xanthan gum (think Bob’s Red Mill 1-to-1 or King Arthur Gluten-Free). It keeps the pancakes soft, not crumbly. No xanthan gum in your flour? Add half a teaspoon yourself.
• 2 tablespoons sunflower oil (plus some for the skillet)
  Sunflower oil gives a neutral flavor, but any light oil will do (canola, grapeseed, or even mild olive oil). Butter gives a richer taste—if dairy isn’t a worry.
• 2 tablespoons maple syrup
  This gives just a kiss of sweetness and… that classic pancake vibe. Honey or agave work too.
• 1/2 tablespoon sugar
  A smidge more sweetness, just enough to balance out the tang from the blueberries.
• 1 teaspoon baking powder
  For those fluffy pockets of air inside every bite.
• 1 tablespoon baking soda
  Yes, a full tablespoon. It helps pancakes puff right up, and balances the acid from the blueberries and lemon juice.
• 1/4 teaspoon salt (optional)
  It wakes up the rest of the flavors—totally skippable if you like.
• 1 cup milk
  Use whatever you prefer—cow, almond, oat, or soy milk all handle the job.
• 1/2 cup fresh blueberries
  Go for fresh if you can, but frozen work, too. Toss frozen berries with a teaspoon of rice flour or cornstarch to keep the batter smooth.

For that blueberry jam:

• 1/2 cup fresh blueberries
  Sweet, tart, and their juice makes that jam sparkle (not literally—though that would be cool).
• 2 tablespoons sugar
  Just enough to sweeten without drowning the berry flavor.
• 2 tablespoons water (as needed)
  Helps the jam cook down. Use less water for a thick, chunky jam; more if you want it a bit runnier.
• 1 tablespoon lemon juice
  Don’t skip it—the acid brightens everything up.

To decorate (fancy is fun):

• 1 tablespoon pistachios
  Crunchy, nutty, salty—perfect against the soft cakes and sweet jam. Allergic? Try pumpkin seeds.
• More blueberries, of course
  Even if you think it’s overkill. Is there such a thing as too many blueberries? (Not at my table.)

Step-by-Step Guide

Settle in. You’ll have pancake magic in no time—just 25 minutes, give or take a little fussing.

1. Make the Pancake Batter

Grab two bowls. Yes, it matters.

• In the big one, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt. Mixing the dry stuff first means no clumps sneak in later.

• In the second bowl, beat the eggs. Add sunflower oil (or your sub of choice) and toss in the vanilla extract if you’re feeling fancy. Pour in milk and whisk. You’ll get a smooth, pale-yellow mixture.

• Pour the wet stuff into the dry mix and stir gently. Some lumps are fine. Overmixing leads to tough pancakes, which is a tragedy I’d like everyone to avoid.

• Slide in your blueberries and fold with a spatula. If using frozen, keep them out of the freezer until the last possible second—helps them hold shape, and your batter won’t turn gray.

2. Cook the Pancakes

This is where it all comes together. The stakes feel high, but keep it low and slow.

• Heat a non-stick pan or griddle over medium (not high—gluten-free flour burns quicker than old pancakes at a diner).
• Brush the pan with a little oil or butter. Droplets should sizzle, not smoke.
• Scoop about 1/4 cup batter per pancake. Let each puddle settle, then wait.

• When bubbles dot the surface and the edges look a bit set (two to three minutes), flip with a firm but gentle wrist. If you peek too early, let those edges go golden before trying again—patience pays off.
• The bottom should be deep golden-brown. Cook the second side for one to two minutes more.

If you’re feeding a crowd or want to eat warm (not lukewarm) pancakes yourself, keep finished extras in a 200-degree oven while you finish the batch.

3. Blueberry Jam From Scratch

Sure, you could use store-bought jam. But why, when homemade is so simple and twice as tasty?

• Pop a small pan on the stove, low heat is your friend here.
• Add blueberries, sugar, lemon juice, and water to the pan.
• Let it bubble gently. Stir now and then. After five minutes, it’ll start to thicken and berries will collapse into a jewel-colored ooze.
• You choose how chunky or smooth you want it. For runny sauce, more water. For a spoon-holds-upright jam, less stirring, less water.

Pro tip: If the jam finishes before the pancakes, take it off the heat and let it cool—it’ll thicken up more.

4. Serve!

Big reveal: Pancakes on a plate. Pour on warm blueberry jam until the stack glistens and drips. Scatter with more blueberries and a sprinkle of pistachios.

Also: Try a bloom of coconut whipped cream, a dollop of Greek yogurt, or the classic pat of dairy-free butter.

Gluten-Free Blueberry Pancakes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Servings 10 Pancakes

Ingredients

  

For Pancake Mixture

• 2 egg
• 2 cups gluten-free all-purpose flour
• 2 tbsp sunflower oil plus oil greasing the skillet
• 2 tbsp maple syrup
• 1/2 tbsp sugar
• 1 tsp baking powder
• 1 tbsp baking soda
• 1/4 teaspoon salt optional
• 1 cup of milk
• ½ cup of fresh blueberries

For Blueberry Jam:

• ½ cup of fresh blueberries
• 2 tbsp sugar
• 2 tbsp water optional/ as needed
• 1 tbsp lemon juice

Decorate with:

• 1 tbps Pistachios
• Blueberries

Instructions

 

Blueberry Pancake Batter

• Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In another bowl, mix, eggs, sunflower oil, and vanilla extract until combined.
• Add milk and mix well.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
• Gently fold in the blueberries.
• Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
• Scoop about 1/4 cup of batter for each pancake onto the skillet.
• Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.

Blueberry Jam

• Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.
• Bring to a boil.
• Cook until the mixture thickens and the blueberries are softened.

Notes

If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.
Serve the pancakes warm.
Pour the blueberry jam on top and sprinkle with pistachios.

Keyword breakfast and brunch, easy breakfast, gluten-free, healthy breakfast, low-carb

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