Gluten-Free Blueberry Pancakes
Golden, fluffy, and bursting with juicy blueberries – these gluten free blueberry pancakes are pure breakfast happiness. With a soft, airy texture and the perfect balance of sweet and tangy, this recipe is simple, reliable, and made with everyday gluten free pantry staples.
Why You’ll Love This GF Blueberry Pancake Recipe
If you’re looking for the best gluten free blueberry pancake recipe, this one ticks all the boxes. They’re quick to whip up, freezer-friendly, and guaranteed to brighten up your weekend breakfast or busy weekday mornings:
- Light & fluffy – soft, pillowy pancakes with fresh pops of blueberry in every bite
- Simple ingredients – made with basic gluten free flour and pantry staples
- Freezer-friendly – perfect for meal prep or batch cooking
Ingredients Required to Make Gluten Free Blueberry Pancakes
- 1 ¼ cups gluten-free all purpose/plain flour (with xanthan gum)
- ¼ cup sugar
- 2 teaspoons gluten-free baking powder
- ¼ teaspoon baking soda (bi-carb soda)
- 2 large eggs
- 1 cup milk (dairy or dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (fresh if possible)
- 1 cup blueberries (fresh or frozen)
- Butter or oil, for cooking
Substitutions & Variations
- Dairy-free: use plant-based milk and dairy-free butter.
- Nut-free: recipe is safe as written.
- Vegan: replace eggs with flax eggs (texture will be denser though).
- Flavour boost: add lemon zest for a brighter blueberry flavour.
- Frozen blueberries: work fine – don’t thaw first or they may bleed colour through the pancakes – no big deal really though!
Why Baking Soda + Lemon Juice Help With Fluffiness
Most pancake recipes rely only on baking powder for rise. In this recipe, I’ve added baking soda + lemon juice for an extra lift:
- Baking soda needs an acid to activate – so when it meets the lemon juice, it reacts immediately, creating bubbles of carbon dioxide.
- These bubbles expand in the batter, giving the pancakes a lighter, fluffier texture.
- Baking powder still provides lift during cooking, while the baking soda + lemon juice give an extra boost of rise + tenderness.
Pro Tip: Mix the wet and dry ingredients just before cooking so the baking soda + lemon juice reaction happens in the pan, not the bowl.
How to Make Gluten Free Blueberry Pancakes Step by Step
- In a large bowl, combine flour, sugar, baking powder, and baking soda.
- Add in the eggs, milk, vanilla, and lemon juice.
- Stir until just combined. Batter should be thick but pourable.
- Fold in the blueberries gently.
- Cook on medium-low heat – heat butter in a non-stick pan. Pour about ⅓ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
Find the measurements and full recipe below!
Troubleshooting & Pro Pancake Tips
- Pancakes flat – Batter overmixed or reaction fizzled; mix and cook right away.
- Blueberries sinking – Toss in flour before adding.
- Raw in middle – Lower heat and cook longer.
How to Store & Freeze Gluten-Free Pancakes
- Fridge: up to 3 days in airtight container.
- Freezer: stack with baking paper between, freeze up to 2 months.
- Reheat: toaster or oven for best fluff.
More Gluten Free Breakfast Recipes You’ll Love:
- Gluten-Free Pancake Recipe
- Gluten-Free Chocolate Chip Pancake Recipe
- Gluten-Free Banana Pancakes
- Almond Flour Pancakes
Gluten Free Blueberry Pancakes Recipe
Equipment
- Non-stick Pan
Ingredients
- 1¼ cup (190 g) gluten-free flour (all-purpose/plain flour)
- ¼ cup (50 g) sugar
- 2 tsp gluten-free baking powder
- ¼ tsp baking soda, (bi-carb soda)
- 2 eggs
- 1 cup (250 ml) milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup blueberries
- Butter, or oil, for pan
Instructions
- In a large bowl, combine flour, sugar, baking powder, and baking soda.
- Mix in eggs, milk, vanilla and lemon juice.
- Stir until just combined. Batter should be thick but pourable.
- Gently fold in the blueberries.
- Heat a non stick fry pan on medium-low and add butter or spray oil of choice.
- Pour about ⅓ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
- Remove, keep warm and keep on going until you have approximately 8 mid-sized fluffy pancakes.
Recipe Notes:
- Fridge: store in an airtight container for up to 3 days.
- Freezer: stack with baking paper between, freeze up to 2 months.
- Reheat: warm in toaster, oven, or microwave until soft.
Nutrition Information:
Gluten-Free Pancake FAQs
Can I use frozen blueberries in these pancakes?
Yes! Use them straight from frozen (don’t thaw first). Just note they may streak the batter slightly.
Why are my pancakes not fluffy?
Avoid over-mixing, cook on low heat, and let the batter rest so the baking soda + lemon juice can activate.
Can I make these pancakes dairy-free?
Absolutely. Just swap milk for a plant-based option and use dairy-free butter.
