September 27, 2016
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Perfect Gluten-Free Blueberry Pancakes that are fluffy, soft, and exactly how you want to start your morning.
Nothing makes my family mine happier than a big stack of fluffy pancakes, and today I’m sharing a simple blueberry variation of my Gluten-Free Pancake recipe. I’ve used this one for years and get nothing but compliments every time I make a batch.
Gluten-Free Blueberry Pancakes Recipe Ingredients
The ingredients to make gluten-free pancakes are simple. For this recipe, you’ll need:
- Gluten-free all-purpose flour
- Ground flaxseed (flax meal)
- Baking powder
- Cinnamon
- Salt
- Maple syrup or honey
- Vanilla extract
- Unsweetened applesauce
- Milk or non-dairy alternative
- Blueberries- fresh or frozen
These pancakes can also be an option for breakfast whenever you’re out of eggs or milk. I have an entire post on egg and dairy alternatives for pancakes, waffles, and baked goods. This recipe uses a flax egg but there are many other easy options available in the pantry liked canned pumpkin, applesauce, and vinegar solutions.
Gluten-Free Pancake Batter
It can be tricky to get a good gluten-free pancake batter going. Often, it comes out too dense, while others are runny. The batter’s real reason for not turning out how it should is because different gluten-free mixes have different starch to grain ratios.
I recommend using Bob’s Red Mill Gluten-Free All-Purpose Flour for this recipe. A lot of people also have luck using King Arthur’s Gluten-Free flour as well.
And if you need a visual of what perfect pancake batter should look like, in this video, you will see the consistency of the batter for the recipe in this post. If it’s too thick add a little water, one tablespoon at a time, but never more than 2 tablespoons with the recipe below.
How to Make Fluffy Pancakes
Can gluten-free pancakes be fluffy? You bet! The secret to making fluffy pancakes is fresh baking powder.
While we all have baking powder in our pantries, it’s important to note that its “rising properties” begin to decline after nine months from opening. Expired baking powder is the culprit to pancakes not coming out as fluffy as they should.
One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh! If your baking powder is still sealed, but it’s expired, it will also not provide optimal lift.
How to Freeze Pancakes
Freezing pancakes is really simple and a very convenient way to turn them into an easy meal prep recipe. You can enjoy pancakes fresh out of the toaster in the morning on any given day. Here are the steps to freeze pancakes:
- Make pancakes in your pan or griddle. Remove onto a plate and let the pancakes cool down completely.
- Line a baking sheet with parchment, wax paper, a silicone mat, or plastic wrap (do not use aluminum foil).
- Place pancakes on the lined baking sheet and place the baking sheet in the freezer.
- Freeze the pancakes, for 30 minutes to 1-hour minimum, before transferring the frozen pancakes from the tray into a sealable, zip bag.
- Label the zip bag with the pancake batch and date.
Pancake Syrup Recipes
So now that you know all about making an epic batch of blueberry pancakes, let’s talk about syrups! While I like to keep things simple with maple syrup there are all sorts of pancakes syrups and toppings ideas you can add to bring this breakfast to another level. Here are a few recipes we’ve tried and loved:
- Homemade blueberry syrup– double the blueberries!
- Homemade Brown Sugar Pancake Syrup
- Cinnamon Syrup
Gluten Free Blueberry Pancakes
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tablespoon ground flaxseed flax meal
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup unsweetened applesauce
- 1 cup milk or non-dairy substitute
- ¾ cup blueberries fresh or frozen
Instructions
- In a medium bowl, combine flour, flax meal, baking powder, and salt.
- In another bowl, combine vanilla, apple sauce, milk. Slowly pour the liquid into the dry ingredients, stirring until a batter is formed. Fold in the blueberries.
- Preheat a griddle to medium heat or use a large, non-stick pan. Grease with butter or spray, and pour ¼ cup of batter.
- Cook, for about 2 minutes, until bubbles form and the edges are defined. Flip and cook for an additional minute or two.
- Remove from pan or griddle and serve with maple syrup.
Notes
Nutrition
If you loved these pancakes, you’ll want to check out these recipes:
Double Chocolate Chip Pancakes
Abi Dickson
Eating gluten-free is so much better when there are recipes like this one! Enjoying the perfect pancakes that are gluten free make mornings so much easier.
MOMables-Laura
Thank you for the kind words!
Rachel F.
Question: Does the all purpose gluten free flour you use have xanthan gum in it? I make my own GF flour blend and add psyllium husk fiber if needed. Thank you!
MOMables - Laura
Mine does. If it does not, You’ll have to add 1/4-1/2 teaspoon. Enjoy!