Soft and fluffy, these gluten free blueberry pancakes are a perfect breakfast treat.
Lately, I have been craving all things comforting for breakfast. I’ve been obsessed with these Orange Cranberry Waffles. I finally ran out of cranberries, so on a whim I made these blueberry pancakes and have been making them for the past few weekends.
I love how tender yet filling these are. They have so much flavor and just melt in your mouth. These are seriously made for lazy Saturday mornings. 
Drizzled with warm maple syrup and topped with a few more fresh blueberries is the only way to enjoy, in my opinion! I always serve these with a big bowl of fresh fruit. Right now we are loving blood oranges and fresh blueberries. And of course, a big warm cup of coffee is a must!
Get your breakfast on and enjoy every last bite with the gluten free blueberry pancakes.
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Gluten Free: Blueberry Pancakes
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Fluffy gluten-free pancakes bursting with juicy blueberries. A weekend brunch winner!
Ingredients
- 1 cups (237 ml) Almond Flour
- 1/4 cup All Purpose Gluten Free Flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup yogurt (plain or vanilla)
- 1 cups (237 ml) blueberries
Instructions
- In a large bowl, whisk together eggs, milk, and yogurt.
- Add in flours, baking powder, salt, and sugar. Whisk until just combined; some lumps are okay.
- Fold in blueberries.
- Heat a non-stick skillet with a smear of butter or cooking spray.
- Drop 1/3 cup of batter into the skillet and let cook for 1-2 minutes. Once the batter starts forming bubbles, flip it.
- Cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with maple syrup and fresh blueberries.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- If your blueberries are particularly juicy, consider gently tossing them in a tablespoon of flour before adding them to the batter to prevent soggy pancakes.
- These pancakes freeze well! Cool completely, then store in a freezer-safe bag for up to 3 months. Reheat in the microwave or toaster.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 10
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
What type of flour should I use for gluten free blueberry pancakes?
You can use a gluten-free all-purpose flour blend that includes xanthan gum for the best texture.
How do I incorporate the blueberries into the pancake batter?
Gently fold the fresh blueberries into the batter just before cooking to avoid crushing them.
What is the best way to serve these blueberry pancakes?
Serve the pancakes drizzled with warm maple syrup and topped with additional fresh blueberries for the best experience.
Your photography is fabulous! If these taste anywhere near as good as they look, I’m sold. Love that the almond flour helps keep the carb count down.