There’s something about the smell of gluten free blueberry pancakes cooking on a Saturday morning that gets everyone up and immediately hungry. For those who love eating them, and for those who prepare them, this is the recipe for you.
These are known as the very best gluten free blueberry pancakes because they really are! They’re light, fluffy, perfectly balanced with delicious ingredients and no one will even know they’re gluten free. That’s how good they are. And if you're cutting out grains - they're grain free too!
Can I Make these Gluten Free Blueberry Pancakes Dairy Free?
These can absolutely be made dairy free. In fact, substituting coconut milk or almond milk would be a delightful substitution. No other changes to the recipe would be needed.
Why Sprinkle the Blueberries on Top the Pancakes vs. adding them to the batter?
You've got the pancake batter all ready to go, only without the blueberries. So why couldn't you just drop those perfectly plump blueberries right in the batter and save a step when cooking the pancakes? Well, the reason has more to do with science than anything else. When you add something heavy, like the blueberries in this case, to the light pancake batter, they can't help but sink to the bottom. This would leave you scraping the bottom of the bowl to get the blueberries in with your ⅓ cup scoop of pancake batter. Which would leave you with an uneven amount of blueberries in each pancake.
So, to save you from scraping the bowl for the right number of blueberries, just sprinkle them on the top of each one before flipping them.
Can I Use Frozen Blueberries for These Gluten Free Blueberry Pancakes?
Depending on the size of the blueberries, yes, you can use frozen blueberries the same way you would use fresh blueberries in each pancake. However, if they are any larger than the tiny ones aka, the picture of the plump blueberries sitting in the plate below? That would not work.
The reason why is they will not defrost quick enough to have an evenly cooked pancake. The berries will be cold and the pancakes will be cooked. Resulting in lots of 'my pancake isn't cooked' complaints!
Can I double the Recipe for these Blueberry Pancakes?
Yes, feel free to double! This pancake recipe makes 6 pancakes, but if you need more, simply double the amounts listed and you'll have more pancakes to share!
How do I keep the Gluten Free Blueberry Pancakes Warm?
You've got a stack of pancakes piling up and you're just not ready to serve them yet? Here's an easy solution... start by heating your oven up to 200 F. Line a baking pan with foil (and have enough to cover the pan with too). As each pancake is cooked, place them in a single layer on the baking sheet, overlapping as needed. Cover the pan with foil and place the pan in the oven to keep them warm.
Tips for Making the Best Gluten Free blueberry pancakes ever
Room Temperature Ingredients
From the eggs to the milk to the coconut flour, all of the ingredients for these scrumptious blueberry pancakes should be at room temperature. If there's any chill left in anything, the pancakes won't be as fluffy because the chill will be preventing everything from fully mixing.
Whisk the eggs
Whisking the eggs is really important to mouthwatering pancakes. Use a wire whisk and make sure the yolks and the whites are fully incorporated to the point of being fluffy. They should be closer to pale yellow.
Adjust the heat
Cooking pancakes is sometimes a challenge since the bottoms can brown so quickly. But here's a little tip: If the pancakes are getting too brown on the bottom, lower the heat (keep it at least low-medium though).
Are you ready for some amazing Gluten Free Blueberry Pancakes? Check out the recipe below!
The Very Best Gluten Free Blueberry Pancakes
- 3 eggs
- ¾ cup almond milk
- 1 Tablespoon honey
- 1 ½ teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 57 grams coconut flour about ½ cup plus 1 Tablespoon
- 60 grams tapioca flour about ½ cup
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- Pinch of cinnamon
- ½ cup fresh blueberries
- In a large bowl, whisk the eggs with a wire whisk for 1 minute.
- Add in the milk, honey, lemon juice and vanilla extract to the eggs and whisk for another minute.
- In a small bowl, combine the flours and mix well.
- While whisking the egg mixture, gradually add in the flour mixture one spoonful at a time (use a large spoon).
- Once all the flour is mixed in, add the baking powder, baking soda, salt and pinch of cinnamon and mix until combined.
- Set batter aside to rest for 30 minutes.
- Heat a large griddle over medium heat.
- Once the griddle is ready, give it a spray of cooking spray. Using a large soup ladle, ladle one spoonful of batter onto the hot griddle. Immediately sprinkle with 6 – 7 blueberries.
- Let the pancakes cook until the bubbles on the top start bursting. Flip the pancake over and cook for another minute. Note: If your pancakes are getting too brown on the bottom before flipping time, try turning your burner down to low-medium.
- Serve immediately with syrup or keep warm with the tips above.
- Bring all ingredients to room temperature.
- Whisk the eggs for 1 minute before adding the additional ingredients.
- Sprinkle the top of each pancake with blueberries.
- Lower the heat of the burner if the pancakes get too brown on the bottom.
Originally published 1/29/2018. Updated with new pictures and better directions 11/23/2019.