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.
This recipe was originally developed and published in January 2018. It was updated in November 2019 with better directions, then again in January 2023 with new pictures and then again in February 2025 with clarifying instructions.
This pancake recipe is extra special as it's dairy free and uses delicious coconut flour as the main flour - it lends a delicate flavor that works incredibly well in these fruit-filled thick pancakes.
Pancakes have got to be one of the most fun things to make. They're great to whip up on a Saturday morning but also ideal for getting breakfast or snack prepped for the week (more info on freezing them below!) Besides these pancakes, check out these pumpkin pancakes, coconut flour banana pancakes, rice flour pancakes (these are refined sugar free!) and buckwheat pancakes... if you love pancakes you're in the right spot! But we can't forget crepes - these buckwheat crepes are also amazing!
Want more gluten free pancake recipes? Check out these teff pancakes, these oat flour pancakes and these coconut flour banana pancakes!
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Here's Why These are Fluffiest Gluten-Free Blueberry Pancakes
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 and dairy-free. That’s how good they are. Not only that, they're also:
- Great with fresh or frozen blueberries (see the note below the ingredients list)
- Easy to store/freeze
- Wonderful for snacking and lunches (similar to these gluten-free lemon blueberry muffins)
- Quick to mix - a couple spoons and a whisk is all you need
Ingredients & Possible Substitutions
Below is the ingredient list and brands that I can confidently recommend because I've used and tested them multiple times:
- Milk - The recipe was tested with almond milk, but oat milk, coconut milk or even soy milk will work great.
- Vanilla extract - Use pure vanilla extract - this brand is excellent, it's a bit pricey, but it's worth it in recipes where the vanilla is a big part of the flavor profile.
- Coconut flour - This recipe uses the Nuts.com brand of coconut flour. Unfortunately there is not a good substitute for the coconut flour in this recipe. According to the flour substitute guide, coconut flour is in a class all it's own.
- Tapioca flour (also called tapioca starch) - This recipe uses the Nuts.com brand of tapioca flour. As a wonderful gluten free thickener, tapioca has a couple good substitutes, cornstarch and arrowroot starch would both work well.
- Eggs - Eggs are essential for the light and fluffy texture of these pancakes. Ener-G egg replacer is the closest thing to real eggs as an egg alternative for this recipe.
- Honey - Honey adds a hint of sweetness to the pancakes. Maple syrup is a great alternative to the honey - the consistency of the batter is a bit thinner than with the honey, but it doesn't impact the taste at all.
- Lemon juice - The lemon juice helps create a light and airy texture for these pancakes. Apple cider vinegar would be an acceptable substitute.
- Blueberries - Blueberries are the star of the pancake recipe. You can use fresh or frozen berries. See the note below about how to use frozen berries.
If you need more help on substitutions, check out my latest guide to substitutions!
Exact measurements and directions for making these gluten-free pancakes are in the recipe card below.
Fresh or Frozen Blueberries?
In the pictures for this recipe, I use fresh blueberries, but frozen blueberries can easily be used instead. There is no impact or difference in taste or flavor as frozen blueberries warm very quickly and turn into a beautiful plump berry. If using frozen blueberries, do not thaw them before adding to the pancakes. Just as you would do with these blackberry muffins or these almond flour blueberry muffins, make sure you aren't adding berries with ice crystals on them.
Just as you dot the the cooking pancakes with blueberries, dot them with frozen blueberries instead. Cook as directed, then flip.
Step-by-Step Directions
Step One: In a large bowl, whisk the eggs until pale yellow. Mix in the rest of the liquid ingredients, then add the flours and mix well. Add the baking powder, baking soda, salt, and cinnamon and mix again. Set the batter aside to rest for 30 minutes.
Cooking & Flipping the Pancakes
Step Two: After batter has rested, portion one soup ladle of pancake batter onto a hot griddle and drop a few blueberries onto the top.
Step Three: Let it cook until the bubbles on the top start bursting. Then flip the pancake over to cook the other side. Pancakes will take anywhere from 1-2 minutes on each side.
Cooking Tip
Cooking pancakes is sometimes a challenge since the bottoms can brown so quickly. But here's a little tip: If the pancakes are getting a little too golden brown on the bottom, lower the heat (keep it at least low-medium though).
Keeping Pancakes Warm & Longer Storage
If you are coking for a crowd or just need to keep these blueberry pancakes warm before serving them, keep them warm in the oven.
Heat the oven to 250F. Place cooked pancakes on a cookie sheet or large baking sheet and cover the pan with aluminum foil. Place the pan in the oven for up to 20 minutes. The pancakes will stay nice and warm.
Once cooked, store these pancakes in an airtight container in the refrigerator for up to 3 days. Any longer than that and they should be frozen for longer storage.
Pancake Pro Tips
Pancakes are typically an easy meal to make, but there are a few things you'll want to keep in mind for the absolute best tasting, lightest pancakes ever...
Use 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.
Weigh your flours and starches
For the best pancakes, resist the urge to grab those measuring cups. Instead, pull out a digital scale and measure the ingredients by weight. Weight is the most accurate way of measuring so you can be sure 100 grams of flour, is exactly 100 grams of flour. And here's why - 1 cup of the way I portion flour might actually be more or less than the way you portion it. And too much flour or starch in a recipe can ruin a recipe.
FAQs
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.
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, the smaller size frozen ones will work best!
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!
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.
This method (with a couple modifications) can be used on these Belgian waffles and other pancake recipes too!
More Pancake Recipes
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Recipe
The Very Best Gluten Free Blueberry Pancakes
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Originally published 1/29/2018. Updated with new pictures and better directions 11/23/2019.
Pilar
Fluffy delicious healthy! Thank you Christine!
Christine
Hi Pilar,
Glad you enjoy them!
Christine