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Fluffy Gluten-Free Blueberry Pancakes

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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…

Overhead view of 3 fluffy gluten-free blueberry pancakes on a white plate drizzled with syrup
Close up view of 3 fluffy gluten-free blueberry pancakes on a white plate drizzled with syrup


  • 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, or give these gluten-free vegan pancakes a try!
  • 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 another gluten-free flour blend 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.
Front view of 3 fluffy gluten-free blueberry pancakes on a white plate drizzled with syrup
Close up view of 3 fluffy gluten-free blueberry pancakes on a white plate drizzled with syrup


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 a drizzle of 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!
Close up view of 3 fluffy gluten-free blueberry pancakes on a white plate drizzled with syrup
Front view of a stack of fluffy gluten-free blueberry pancakes being drizzled with syrup


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!

Close up view of 3 fluffy gluten-free blueberry pancakes on a white plate drizzled with syrup

Make The Best Gluten-Free Pancakes With These Tricks:

  1. 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.
  2. 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.
  3. Use a Flexible Spatula. A good, flexible spatula makes turning pancakes a breeze. We love this one.
  4. 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.

craving more? you’d probably love…

⭐ Don’t forget to leave a star review and comment below when you make our Gluten-Free Blueberry Pancakes recipe. I can’t wait to hear how it goes!

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Fluffy Gluten-Free Blueberry Pancakes

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  • Author: One Lovely Life
  • Total Time: About 30 minutes
  • Yield: About 8 (4″) pancakes 1x
  • Diet: Gluten Free


Fluffy Gluten-Free Blueberry Pancakes – These impossibly light, fluffy blueberry buttermilk pancakes are gluten-free, dairy-free, and absolutely delicious.



For The Wet Ingredients:

  • 3/4 cup unsweetened almond milk (or your favorite dairy or non-dairy milk)
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. melted butter or vegan butter (+a tiny bit to grease the skillet)
  • 1 egg
  • 1/4 tsp. vanilla extract

For The Dry Ingredients:

  • 1 cup gluten-free measure-for-measure flour*
  • 2 Tbsp. sugar (can sub coconut sugar or use maple syrup with wet ingredients)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup fresh blueberries (or more, to taste)


  1. First, create our strong “buttermilk.” In a large liquid measuring cup, combine milk and vinegar. Allow the mixture to sit for 1-2 minutes.  (I usually mix up the dry ingredients during this time.)
  2. Add melted butter, egg, and vanilla to the “buttermilk” mixture and whisk until smooth.
  3. In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
  4. Pour the wet ingredients into the dry ingredients and whisk to combine. (It’s ok if there are a few small lumps left!)
  5. Let the batter sit for 2-3 minutes while you heat up the skillet. (This will make the batter even fluffier!)
  6. Fold in the blueberries (if desired) or add them directly to the pancakes as you cook them (makes for prettier pancakes).
  7. To cook the pancakes, heat a nonstick skillet or griddle over medium heat. Grease the skillet lightly with a tiny amount of butter/vegan butter. (When the pan is hot enough that a drop of water added to the pan will skitter around quickly, you know the pan is preheated enough.)
  8. Add batter in 1/4 cup scoopfuls to the pan, careful not to overcrowd the pancakes.
  9. If you haven’t added the blueberries already, immediately add a few blueberries to the top of your batter in the pan.
  10. Cook the first side 2-3 minutes, or until you see a few small bubbles form on the top and the edges begin to look set.
  11. Flip the pancakes and cook another 1-2 minutes more, or until the pancakes are fluffy and cooked through.
  12. If you find your pancakes are browning on the outside before the middles are set, reduce the temperature of the stove a bit to allow them time to cook through.
  13. Alternatively, you can thin out the batter a bit with another splash or two of milk.
  14. Repeat the cooking process with the remaining batter until all the pancakes are cooked. (You can keep cooked pancakes warm in the oven at 300 degrees on a wire rack set over a baking sheet)
  15. Serve with butter, more blueberries, maple syrup, chopped nuts, or sliced bananas!


*We highly recommend King Arthur Measure for Measure Gluten-Free Flour for this blueberry pancake recipe. Our second favorite is Bob’s Red Mill 1:1 Gluten-Free flour.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  1. Oh my goodness, this is the best GF pancake recipe I’ve found yet! ACTUALLY FLUFFY!!! Thank you 🙏🏼

  2. My toddler, who has a dairy allergy and is gluten intolerant, LOVES these pancakes. With the exception of keto cooking/baking for myself, I’m new to gluten free cooking/baking and I appreciate the work of others who have created such wonderful recipes! My child is under 2 so we avoid added/refined sugar so I use 1 Tbsp date syrup and 1 Tbsp unsweetened applesauce rather than white sugar, honey, or maple syrup and this is good! I always appreciate coming to the comments to find alternatives posted by other commenters, so I’m just passing the information along in case anyone is curious.

    Thank you for a delicious recipe!

  3. Can you freeze these? If so, what is the best way to store them and how long can they be stored? Thank you for this yummy gluten and dairy free recipe! It is delicious and a go-to recipe for my family and I! Thank youa gain!

    1. You can! You can just layer them in a freezer bag (place parchment paper between layers to avoid sticking) and store in the freezer up to 1 month. I just thaw in the fridge or warm them up in the oven later 🙂

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