There’s something magical about starting your day with a stack of warm, fluffy pancakes, especially when they’re loaded with juicy blueberries and topped with a sweet, homemade blueberry jam. These gluten-free blueberry pancakes are soft, light, and just the right amount of sweet, making them the ultimate breakfast treat for any occasion. Whether you’re gluten-free by choice or necessity, these pancakes are so delicious, no one will even notice the difference!
The best part? They’re super easy to whip up with simple ingredients you likely already have in your pantry. Plus, they’re versatile—you can customize them with your favorite toppings or even meal-prep them for a quick breakfast during the week. Perfect for a cozy weekend morning, a special brunch, or even a sweet treat after dinner, these pancakes are sure to become a family favorite.
Why You’ll Love These Pancakes
These gluten-free blueberry pancakes are not just a treat for your taste buds—they’re also a healthier alternative to traditional pancakes. By using gluten-free flour and plant-based milk, they’re lighter on the stomach while still being incredibly satisfying. The addition of fresh blueberries not only adds a burst of flavor but also packs in antioxidants and vitamins. And let’s not forget the homemade blueberry jam—it’s so simple to make and takes these pancakes to a whole new level of deliciousness.
Gluten-Free Blueberry Pancakes Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pancakes
Ingredients
Pancake Batter:
2 cups gluten-free all-purpose flour
2 tbsp sunflower oil (plus extra for greasing the skillet)
2 tbsp maple syrup
1/2 tbsp sugar
1 tsp baking powder
1 tbsp baking soda
1 tsp vanilla extract
1/4 tsp salt
1 cup plant-based milk (almond, oat, or soy)
½ cup fresh blueberries
Homemade Blueberry Jam:
½ cup fresh blueberries
2 tbsp sugar
2 tbsp water
1 tbsp lemon juice
Toppings:
1 tbsp chopped pistachios
Fresh blueberries
Method
1. Prepare the Pancake Batter
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the sunflower oil, vanilla extract, and maple syrup. Add the plant-based milk and mix until well combined. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the fresh blueberries carefully—don’t overmix, or the pancakes won’t be as fluffy!
2. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with sunflower oil. Scoop 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges start to set (about 2-3 minutes). Flip the pancake and cook for another 1-2 minutes, or until golden brown. Repeat until all pancakes are cooked.
3. Make the Blueberry Jam
In a small saucepan over low heat, add the blueberries, sugar, lemon juice, and water. Bring to a gentle boil, stirring occasionally. Let the mixture simmer until thickened and the blueberries soften (about 5-7 minutes). Remove from heat and let cool slightly.
4. Serve & Garnish
Stack the pancakes on a plate and drizzle with warm blueberry jam. Sprinkle with chopped pistachios and extra fresh blueberries for a pop of color and crunch. Serve immediately and enjoy!
Pro Tips for Perfect Blueberry Pancakes
Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them first to prevent excess moisture in the batter.
Don’t Overmix the Batter: A few lumps are okay! Overmixing can make the pancakes dense.
Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F oven while making the rest.
Try Different Toppings: Swap pistachios for walnuts, add shredded coconut, or drizzle with maple syrup!
Why These Pancakes Are Perfect for Any Occasion
These gluten-free blueberry pancakes are more than just a breakfast dish—they’re a celebration of simple, wholesome ingredients. Whether you’re hosting a brunch with friends or treating yourself to a quiet morning, they’re a crowd-pleaser. The homemade blueberry jam adds a touch of elegance, while the fresh blueberries and crunchy pistachios provide a delightful contrast in texture.
Make-Ahead and Storage Tips
If you’re someone who loves to plan ahead, these pancakes are perfect for meal prepping. Cook a batch, let them cool completely, and store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months—just pop them in the toaster or microwave when you’re ready to enjoy. The blueberry jam can be made in advance and stored in the fridge for up to a week, making your mornings even easier.
There’s no better way to start your day than with a plate of these fluffy, gluten-free blueberry pancakes. They’re easy to make, packed with flavor, and versatile enough to suit any taste. Whether you’re a seasoned pancake pro or a beginner in the kitchen, this recipe is foolproof and guaranteed to impress. So, grab your skillet, whip up a batch, and get ready to fall in love with breakfast all over again!
