Fluffy Gluten-Free Blueberry Pancakes with Homemade Blueberry Jam
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These Gluten-Free Blueberry Pancakes are soft, fluffy, and loaded with juicy blueberries in every bite. Topped with a quick homemade blueberry jam and sprinkled with crunchy pistachios, this breakfast is special.
Gluten-Free Blueberry Pancakes
Whether you’re following a gluten-free lifestyle or simply looking for a delicious pancake recipe, these pancakes deliver incredible flavor and texture without sacrificing the light, fluffy consistency everyone loves.
Fresh blueberries folded into the batter create bursts of sweetness, but the homemade blueberry jam is the real star!
Pro Tip: Building a gluten-free pantry: Must-have essentials
Why You’ll Love These Gluten-Free Blueberry Pancakes
- Naturally sweet and bursting with fresh blueberries
- Light and fluffy texture
- Easy homemade blueberry topping
- Perfect for gluten-free diets
- Great for meal prep and freezing
- Family-friendly breakfast recipe
Gluten-Free Blueberry Pancakes Ingredients
The full, printable recipe is at the bottom of the post.
- eggs
- gluten-free all-purpose flour
- sunflower oil, plus more for greasing
- maple syrup
- sugar
- baking powder
- baking soda
- salt (optional)
- milk
- fresh blueberries
- water
- lemon juice
- pistachio
How to Make Gluten-Free Blueberry Pancakes
Time needed: 25 minutes
These pancakes are every bit as good as traditional pancakes.
- Make the Blueberry Jam
Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2 tablespoons of water.
Bring to a boil.
Cook until the mixture thickens and the blueberries are softened. - Prepare the Pancake Batter
In a large bowl, whisk together the eggs, milk, sunflower oil, maple syrup, and sugar.
Add the gluten-free flour, baking powder, baking soda, and salt. Stir just until combined.
Gently fold in the fresh blueberries.
Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, mix, eggs, sunflower oil, sugar, maple syrup, and vanilla extract until combined.
Add milk and mix well.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
Gently fold in the blueberries. - Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown. - Serve
Stack the pancakes on a serving plate and spoon warm blueberry jam over the top.
Garnish with fresh blueberries and chopped pistachios. Drizzle with maple syrup if desired.
Tips for Perfect Gluten-Free Pancakes
Don’t Overmix
Mix the batter only until the ingredients are combined. Overmixing can make pancakes dense instead of fluffy.
Let the Batter Rest
Allow the batter to sit for 5 to 10 minutes before cooking. Gluten-free flour absorbs moisture differently and benefits from resting.
Cook Over Medium Heat
Lower heat allows the pancakes to cook through without burning the outside.
Use Fresh Blueberries
Fresh berries hold their shape better and create the best texture.
What Makes Gluten-Free Pancakes Fluffy?
The combination of baking powder and baking soda creates lift and airiness in the batter. When combined with eggs and proper mixing techniques, you’ll get pancakes that are tender and fluffy rather than heavy.
Variations
Mixed Berry Pancakes
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Add raspberries or blackberries along with the blueberries.
Lemon Blueberry Pancakes
Add lemon zest to the batter for a bright citrus flavor.
Dairy-Free Option
Use almond milk, oat milk, or coconut milk instead of dairy milk.
Optional recipes
More homemade pancake recipes are Sheet Pan Pancakes and Breakfast Pancake Tacos
Nut-Free Version
Simply omit the pistachios.
Frequently Asked Questions
Yes. Allow them to cool completely and freeze in an airtight container for up to 3 months.
Yes. Add them directly to the batter without thawing.
A cup-for-cup gluten-free all-purpose flour blend works best for this recipe.
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Store the blueberry jam separately and reheat before serving.
Final Thoughts
These Gluten-Free Blueberry Pancakes prove that gluten-free breakfasts can be every bit as delicious as traditional recipes. They’re fluffy, flavorful, and topped with a simple homemade blueberry jam that makes every bite irresistible.
Perfect for weekend brunches, holiday breakfasts, or meal prep, this recipe is one you’ll make again and again.
Gluten Free Blueberries Pancakes
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Ingredients
Pancake mixture
- 2 large egg
- 2 cups gluten-free all-purpose flour
- 2 tablespoon sunflower oil plus oil for greasing the skillet
- ½ teaspoon vanilla extract
- 2 tablespoon maple syrup
- ½ tablespoon sugar
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- ¼ teaspoon salt optional
- 1 cup milk you can use non-diary
- ½ cup blueberries fresh
Blueberry Jam:
- ½ cup blueberries fresh
- 2 tablespoons sugar
- 2 tablespoons water optional/ as needed
- 1 tablespoon lemon juice
Decorate with:
- 1 tablespoon Pistachios chopped, optional for garnish
- Blueberries optional for garnish
Instructions
Make the blueberry jam:
- Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2 tablespoons of water.½ cup blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, 2 tablespoons water
- Bring to a boil.
- Cook until the mixture thickens and the blueberries are softened. If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.
Blueberries Pancake Batter:
- Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.2 cups gluten-free all-purpose flour, 1 teaspoon baking powder, 1 tablespoon baking soda, ¼ teaspoon salt
- In another bowl, mix, eggs, sunflower oil, sugar, maple syrup, and vanilla extract until combined.2 large egg, 2 tablespoon sunflower oil, ½ teaspoon vanilla extract, ½ tablespoon sugar, 2 tablespoon maple syrup
- Add milk and mix well.1 cup milk
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
- Gently fold in the blueberries.½ cup blueberries
Cook The Pancakes:
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- Scoop about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.
Serve and decorate:
- Serve the pancakes warm.
- Pour the blueberry jam on top and sprinkle with pistachios and fresh blueberries.1 tablespoon Pistachios, Blueberries