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If you love a stack of fluffy pancakes with a burst of sweetness, these Gluten Free Blueberry Pancakes are perfect! Thick, buttermilk pancakes made with gluten free flour and packed with blueberries for the perfect brunch treat.
What you need to know at-a-glance:
- Why choose this recipe? If you already love my gluten free American pancakes then these take it to the next level with bursts of blueberries. So yummy!
- Top Tip: I add the blueberries to the batter when it’s in the pan – this means you can an even distribution of berry in every bite!
- Flour of choice: I always use the FREEE Self-Raising Gluten Free Flour for this. I have some tips below if you can only find a plain or 1:1 gluten free flour.
- No Buttermilk? No problem! I’ve got an easy way to make homemade buttermilk below which works for dairy free too. Essential for thick, fluffy pancakes!
This Gluten Free Blueberry Pancakes recipe is the perfect twist on my fluffy American pancakes. Thick, sweet pancakes stacked with bursts of juicy blueberries!
These are so simple to make, with a handful of storecupboard ingredients including gluten free flour, baking powder, milk, eggs and buttermilk.
You can make them with fresh or frozen blueberries and the batter can also be made in advance, so you can just whip up some pancakes in a hurry!
Try them as a change from my Gluten Free American Pancakes, or have a Pancake Day feast alongside my Gluten Free Crêpes, Mini Egg Pancakes and Sheet Pancakes.
Table of Contents
Ingredients
To make these easy blueberry pancakes gluten free you will need the following ingredients (I’ve listed the full quantities in the recipe card below):
- Gluten Free Self-Raising Flour: I always use the FREEE Gluten Free Self-Raising Flour which you can find in most UK supermarkets. If you only have plain gluten free flour, you can make it self-rising by adding 1 tsp baking powder per 100g gluten free flour.
- Blueberries: You can use fresh or frozen blueberries with this recipe. I’ve tried it with both and they work a treat either way.
- Baking Powder: Make sure you’re using a gluten free baking powder.
- Caster Sugar
- Milk: If you want to make gluten and dairy free pancakes, use a dairy free milk of choice, such as soya milk, almond milk or gluten free oat milk.
- Egg
- Buttermilk: If you don’t have any buttermilk, you make your own by using half a tablespoon of lemon juice, white wine vinegar or apple cider vinegar with 100ml milk (dairy or dairy free) Stir and leave for 5-10 minutes before making the pancake batter.
How to Make Gluten Free Blueberry Pancakes
Making these gluten free blueberry pancakes is super easy – and I’ve detailed the steps fully below in the recipe card which you can print out.
But in short, to make these easy pancakes with blueberries all you need to do is:
- Top with your chosen fillings and tuck in!
- Mix everything (except the blueberries) together in a large bowl or jug until smooth.
- Rest the mixture for a minute-or-two (or you can make this ahead of time)
- Heat the frying pan and pour a ladle of the pancake batter in.
- Top the pancake with 3-5 blueberries.
- Cook until bubbles start to form on the top.
- Flip the pancake and cook the other side.
- Repeat with all the pancakes. Keep them warm on a foil-covered plate.
Storing and Freezing Instructions
TO STORE: Keep any leftovers of these gluten free blueberry pancakes in the fridge and reheat in the microwave to serve.
TO FREEZE: Yes, you can freeze blueberry pancakes! I recommend freezing them between sheets of baking paper so you can defrost only what you need.
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Gluten Free Blueberry Pancakes Recipe
Ingredients
- 175 g gluten free self-raising flour, (I use FREEE by Dove's Farm – see notes if you only have plain or 1:1 flour)
- 1/2 tsp gluten free baking powder
- 1 tbsp caster sugar
- Pinch salt
- 100 ml buttermilk
- 200 ml milk
- 1 large egg
- A knob, approx 15g butter (plus extra for frying)
- 1 cup blueberries
Instructions
- Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.
- To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
- Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Leave to rest for a minute.
- Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
- Add 3-5 blueberries to the top of the pancake batter. Cook for around one minute until bubbles start to form on the top of the pancake.
- Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.
- Once cooked, you can place the pancakes on a tray in a warm oven (around 50'C) to keep warm once you cook them all. They are best eaten fresh!
Notes
- Only Got Plain Flour? Add 1 tsp gluten free baking powder to 100g plain or 1:1 gluten free flour to make your own self-raising flour.
- Make Ahead: To save time you can make the batter up to 24 hours in advance and leave it in the fridge before cooking. Whisk well before cooking.
- Storing: Any leftover gluten free pancakes can be stored in the fridge and reheated in the microwave. They can also be frozen – see my tips above for doing this.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method and my top tips for making these gluten free blueberry pancakes.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make these pancakes and love them. It really helps support my blog and get the recipe out there to more people!
Nutrition
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