clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fluffy Gluten-Free Blueberry Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • 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