Fluffy Gluten-Free Blueberry Pancakes – These impossibly light, fluffy blueberry pancakes are gluten-free, dairy-free, and absolutely delicious.
Few things taste like a warm hug the way a stack of fluffy pancakes drizzled with maple syrup does.
I’m a mega fan of hearty or health-minded pancakes, like our Blender Banana Oatmeal Pancakes or these Blender Pumpkin Pancakes, but every once in a while, I just crave a stack of diner-style, ultra fluffy, light-as-air pancakes, and that’s when my gluten-free blueberry pancakes come calling.
These gluten-free blueberry buttermilk pancakes are as dreamy as you can imagine–golden edges, airy middles, and warm bursts of blueberries tucked into every bite. They’re made from simple pantry staples, and come together in minutes. And with blueberries in season, now’s the perfect time to make a batch.
Here’s what you’ll need to get started…
HERE’S WHAT GOES INTO OUR FLUFFY GLUTEN-FREE BLUEBERRY PANCAKES:
- Almond Milk (Or Your Favorite). To start, you’ll need a little milk. We use dairy-free milk at our house, so unsweetened almond milk is our go-to. Any milk you family likes and drinks will do! (dairy or non-dairy)
- Apple Cider Vinegar. To give these gluten-free blueberry pancakes a buttermilk effect, we make an extra-strength buttermilk substitute by adding 2 full tablespoons of vinegar to the milk. They won’t taste vinegary at all, but this extra concentrated buttermilk substitute makes the LIGHTEST pancakes ever.
- Melted Butter or Vegan Butter. I like the flavor of melted butter or vegan butter best in my pancakes, but you can substitute avocado oil or melted coconut oil if that’s easier for you.
- An Egg. For binding and some puff. If you need an egg-free option, you can experiment with powdered egg substitutes or a flax egg.
- A Little Vanilla. Adding a kiss of vanilla makes these blueberry pancakes taste like a dream!
- Gluten-Free Measure-For-Measure Flour. We highly recommend King Arthur Baking Measure-for-Measure Flour for gluten-free blueberry pancakes. It’s got just the right blend of whole grains & starches to give our pancakes their signature light texture without any strange aftertaste. (Bob’s Red Mill Gluten-Free 1:1 Flour is our other favorite. Using other flours may yield different results.)
- A Little Sugar. I typically don’t use white sugar, but these gluten-free blueberry pancakes are best when you use the white stuff! It helps the outsides get caramelized and golden, and keeps the color lovely and light. Prefer a natural sweetener? Swap the white sugar for coconut sugar or use maple syrup and add it to the wet ingredients.
- Baking Powder & Baking Soda. For some serious puff, I use a mix of baking powder and baking soda. The baking soda offsets the acidity of the vinegar, and just like an elementary science fair volcano, that baking soda + vinegar reaction makes for lots of bubbles and gives your pancakes SUCH a light texture!
- Salt. Lastly, you’ll balance all those lovely flavors with salt. This recipe uses a bit more than some of my other pancake recipes, but it makes them taste like diner pancakes in the best way for me.
LET’S TALK TOPPINGS. TRY ONE OF THESE TOPPINGS FOR BLUEBERRY PANCAKES:
Now that you’ve got a recipe for the BEST gluten-free blueberry pancakes, you’re ready to add toppings or other mix-ins! Here are some of our family’s favorites…
- FRESH BLUEBERRIES. I love adding a few fresh berries on top of my gluten-free blueberry buttermilk pancakes. The combination of cooked blueberries in the pancakes and fresh blueberries on top is DELIGHTFUL.
- SLICED BANANAS. Another favorite for me is a few sliced bananas. (Bananas + blueberries are great friends!)
- POWDERED SUGAR. For a simple topping, you can dust a plate of gluten-free blueberry pancakes with powdered sugar. A little goes a long way, but it makes them feel extra special.
- MAPLE SYRUP. Or, stick with classic maple syrup. I love pure maple syrup for its rich taste and minerals!
- BLUEBERRY SYRUP. My husband and daughter both LOVE going for blueberry syrup or berry syrup instead sometimes.
- CHOPPED NUTS. A few chopped, toasted pecans or walnuts can be delightful with gluten-free blueberry pancakes! Stir them into your blueberry pancake batter or sprinkle them on top right before serving. Your choice!
- CINNAMON. For a different flavor twist, try adding 1/4-1/2 tsp. cinnamon to the pancake batter along with the dry ingredients. It’s delicious!
FAQ + TIPS AND TRICKS FOR THE BEST GLUTEN-FREE BLUEBERRY PANCAKES:
What’s The Best Gluten-Free Flour For Pancakes? Our go-to flour for gluten-free pancakes is King Arthur Baking Measure-for-Measure Flour. It’s got a great blend of whole grains and starches and gives light, fluffy pancakes. It’s also great for muffins, cookies, cakes, and more. (Our second favorite is Bob’s Red Mill Gluten-Free 1:1 Flour.)
Could I Just Use Buttermilk Instead? You can try using buttermilk instead of the milk + vinegar combination I use here, though your results will be slightly different. The acidity of the cider vinegar option I use is a bit stronger and more concentrated than it would be with traditional buttermilk and will react better with the baking soda to give you a light, fluffy texture. Buttermilk will add some acidity–it just won’t be quite as pronounced as our vinegar + milk combo. (Cider vinegar tends to be in the 2-3 range on the pH scale vs. buttermilk’s 4.4-4.8)
Prefer Thinner Pancakes? If these gluten-free blueberry pancakes are thicker than you like, simply thin out the batter a bit with a splash of milk until you reach a consistency you like better.
The Outside Of My Pancakes Is Browning Before The Middles Are Done! Help! Usually, this is because your stove heat is a bit too high. Every stove runs differently and has different heat settings, so it’s hard to give a perfect temperature, but I find that if this is happening, turning down the heat (as well as using a nonstick or ceramic pan vs. cast iron) can help you get the perfect golden color with fully cooked middles.
Not A Blueberry Fan? Try Adding This Instead! This gluten-free blueberry pancake recipe can also easily work for other kinds of pancakes. Skip the blueberries and add chopped nuts, raspberries, chocolate chips, slices of banana, etc. instead!
Make The Best Pancakes With These Tricks:
- Let The Batter Rest. Give the batter a few minutes to rest as you preheat your pan. The cider vinegar and baking soda will have time to react, making the batter thick, fluffy, and lovely.
- Go With Nonstick or Ceramic Pan. Cast iron can get a great sear, but it also tends to hold onto heat and can make it tricky to get the middles all the way cooked through without overcooking the outsides. I find nonstick and ceramic pans work better for these gluten-free blueberry pancakes.
- Use a Flexible Spatula. A good, flexible spatula makes turning pancakes a breeze. We love this one.
- Keep Your Pancakes Warm. While I’m cooking pancakes, I put my cooked pancakes on a cooling rack over a baking sheet and put them in a warm oven at 200 degrees. The cooling rack keeps them from going soggy and the oven temp is low enough to just keep them warm.