Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes have everything you could want. They’re sweet but not too sweet, plus they're fluffy, fruity, and only take 15 minutes to make.

Pancakes are a perfect breakfast food. Who doesn’t love pancakes? Unfortunately, most pancake recipes call for a lot of all-purpose flour, which means they have a lot of gluten. But not this recipe! These gluten-free blueberry pancakes use a mixture of sorghum flour, brown rice flour, tapioca flour, and quinoa flakes. The result is a light, fluffy, and super flavorful pancake that doesn’t have any gluten. 

These gluten-free blueberry pancakes also have the perfect hint of sweetness thanks to a dash of maple syrup. Tart blueberries and spicy cinnamon balance out the sweet flavor, leaving you with a perfect pancake. And did I mention that they only take 15 minutes to make? You’ve got to try them!

What You’ll Need

Here are the ingredients that you need to make these fluffy and fruity pancakes. Check out the recipe card at the bottom of the article to see the exact amount for each ingredient.

• Sorghum flour
• Brown rice flour
• Quinoa flakes
• Tapioca flour
• Baking powder
• Cinnamon
• Xanthan gum – Xanthan gum is a popular ingredient in gluten-free baking, and helps add volume to the pancake batter. 
• Sea salt
• Eggs 
• Milk – I like to use almond milk, but you can use any kind you like.
• Maple syrup – Make sure to use pure maple syrup.
• Blueberries – Fresh blueberries are best for this recipe, but frozen will work in a pinch. 

How to Make Gluten-Free Blueberry Pancakes

These pancakes only have a handful of steps, and take just 15 minutes to make. Here’s how.

• Prep. Place a cast iron skillet or a griddle over medium heat.
• Mix the dry ingredients. Put all the dry ingredients in a large mixing bowl and stir until combined.

• Mix the wet ingredients. Put the eggs and milk in a small mixing bowl or pyrex, and whisk to combine.

• Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients, and beat until the batter is smooth. 

• Cook. When the skillet or griddle is hot, grease it with a little bit of cooking spray, then use a ladle to add a spoonful of pancake batter. Sprinkle blueberries on top, and cook until little bubbles start to form. This should take 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes, then serve.

Tips for Success

Here are some of my favorite tricks and tips for making these pancakes.

• Use room temperature eggs. If possible, pull your eggs out of the fridge 30-60 minutes before making the pancake batter. When your eggs are at room temperature, they’ll mix with the other ingredients better, making for a smoother dough and a fluffier pancake. 
• Make ahead of time. This pancake dough will last for 4 days in your fridge, so you can make it ahead of time. If you know you’re going to want it on a certain day, save yourself some time and mess by making it a day or two ahead of time, and storing it in an airtight container until you’re ready to make the pancakes.
• Keep the pancakes warm. If you’re trying to serve a whole batch of pancakes at once, you want to keep them warm while you finish cooking. The best way to do this is to turn your oven on to the lowest temperature (or the “warm” setting, if your oven has one), and keep the pancakes in there until you’re ready to serve them. 

What to Serve with Gluten-Free Blueberry Pancakes 

I love to top these blueberry pancakes with butter, maple syrup, nuts, and more fresh berries, but they’re also great with a homemade jam on top. And while you can definitely have these pancakes be your entire breakfast, I love to serve them with some savory breakfast foods, such as quick pesto eggs, basic tofu scramble, or leek and mushroom quiche. 

How to Store Leftovers

Leftover gluten-free blueberry pancakes can be stored in an airtight container or bag in the fridge for 1 week. You can reheat them on a low setting in a toaster or toaster oven, or wrapped in aluminum foil in a 350F oven for 4-5 minutes.

Can This Recipe Be Frozen?

You can definitely freeze these pancakes. Just store them in an airtight container or bag, and put them in the freezer for up to 3 months. You can reheat them while they’re frozen, they’ll just require a little bit more time. 

More Pancakes to Make

Here are a few of my other favorite pancake recipes to try.

• The Best Quinoa Flour Pancakes
• Fluffy Vanilla Coconut Pancakes
• Simple Banana Quinoa Pancakes
• Healthy Zucchini Chocolate Chip Pancakes
• Vegan Pumpkin Chocolate Chip Pancakes
• Healthy Carrot Cake Pancakes

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are light, fluffy, and perfectly sweet. They're packed full of flavor, and only take 15 minutes to make.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12 Servings

Calories 71kcal

Author Alyssa Rimmer

Print Pin

5 from 2 votes

Ingredients

• 1/2 cup sorghum flour
• 1/2 brown rice flour
• 1/2 cup quinoa flakes
• 1/4 cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 2 eggs
• 1 1/4 cup milk of choice I like almond
• 2 tablespoons maple syrup
• 1/2 – 1 cup fresh blueberries

Instructions

• Preheat a cast iron skillet or griddle on medium heat.
• Whisk all your dry ingredients together in a medium bowl. Beat in your wet ingredients until the batter is smooth and slightly runny, but holds its shape.
• Test to see if your pan is hot by flicking water on it. If the water sizzles, you're ready to cook!
• Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and sprinkle with blueberries. Cook the pancakes until little bubbles begin to form in the batter, about 2-3 minutes. Flip them over and cook for another few minutes.
• Serve with dairy-free butter and Vermont maple syrup, then enjoy!

Notes

Store in an airtight bag or container in the fridge for 1 week or in the freezer for 3 months. Reheat on a low setting in a toaster or toaster oven, or for 4-5 minutes in a 350F oven. 

Nutrition

Calories: 71kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 145mg | Potassium: 130mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

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