The Best Ever Blueberry Pancakes (Gluten Free!)

These easy blueberry pancakes come together in less than half an hour, including a simple but totally delicious homemade jam! If you love to make an indulgent (but healthy) weekend breakfast for the family – or just for yourself – then this recipe is definitely a must-try. We’ll be using gluten free flour, so these are perfect if you’re cooking for loved ones with dietary requirements who need to swerve gluten. My toddler and my husband both love these pancakes, and they’re a regular feature on our recipe rotation!

Why You’ll Love These Blueberry Pancakes

• You’ll need just a handful of staple store-cupboard ingredients that you likely already have at home, including eggs, maple syrup, sugar, baking powder, baking soda, and vanilla extract. We’ll also be adding fresh blueberries, of course, and some pistachios for extra crunch and presentation points
• They’re a great option for meal prep and batch cooking. Make a big batch, freeze, and you’ve got a quick and easy option for busy mornings!
• The recipe is very easily customized depending on your preferences and needs. Use non-dairy milk if you prefer, throw in some extra fruit like chopped strawberries or raspberries, and get creative with your toppings – you could add a dollop of yogurt for extra creaminess, a sprinkle of cinnamon for extra flavor, or more chopped fresh fruit to get some more goodness into your mornings

Ingredients List

Pancake Mixture:

• Eggs
• Gluten-free all-purpose flour
• Sunflower oil 
• Maple syrup
• Sugar
• Baking powder
• Baking soda 
• Vanilla extract
• Salt
• Milk
• Fresh blueberries

Homemade Blueberry Jam:

• Fresh blueberries
• Sugar
• Water
• Lemon juice

Decorate with:

• Pistachios
• Fresh blueberries

Step-by-Step Instructions

Scroll down to the bottom of this post for a printable recipe card that includes all the information you need, including ingredients with measurements! Here, I’m going to share the process with photos to demonstrate the steps… 

Prepare The Blueberry Pancake Batter:

• Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In another bowl, mix, eggs, sunflower oil, 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.

Make The Blueberry Jam:

• Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2tbsp of water.
• Bring to a boil.
• Cook until the mixture thickens and the blueberries are softened. 

Note: If you like a juicier jam, you can leave it slightly runny, but the blueberries should still soften.

Serve and Decorate:

• Serve the pancakes warm. 
• Pour the blueberry jam on top and sprinkle with pistachios.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries will work fine, though I personally prefer the flavor of fresh. No need to thaw them—just toss them into the batter straight from the freezer. If you’re worried about them turning the batter purple, rinse and pat them dry before adding.

2. How do I make these pancakes dairy-free?

Simply swap the milk for almond milk, coconut milk, or oat milk. 

3. Can I make the batter ahead of time?

For best results, it’s better to cook the pancakes fresh. However, you can mix the dry ingredients ahead of time and store them in an airtight container. When ready to cook, just add the wet ingredients and blueberries.

4. How do I keep my pancakes warm while cooking in batches?

Preheat your oven to 200°F (90°C) and place cooked pancakes on a baking sheet lined with parchment paper. This keeps them warm without drying them out.

5. Can I freeze these pancakes?

Yes! Let them cool completely, then layer them with parchment paper and store in a freezer bag. To reheat, pop them in the toaster, microwave, or a skillet over low heat.

6. What’s the best way to prevent pancakes from sticking to the pan?

Use a non-stick skillet or griddle and lightly grease before each batch. Make sure the pan is heated properly before adding the batter.

7. How do I make them extra fluffy?

• Let the batter rest for 5–10 minutes before cooking—this helps activate the leavening agents.
• Don’t overmix! A few lumps in the batter are okay.

8. What extra toppings go well with these pancakes?

• Classic maple syrup or honey
• A dollop of Greek yogurt or whipped coconut cream
• Extra fresh blueberries or sliced bananas
• A drizzle of almond butter or peanut butter
• A dusting of powdered sugar or cinnamon