You will LOVE these gluten free blueberry pancakes: they’re thick, soft and incredibly fluffy, absolutely packed with blueberries and super easy to prepare. They’re amazing served with some maple syrup, yogurt or fresh fruit – and guaranteed to make your breakfast (or brunch) extra special.
In the world of breakfast foods, few things are as delicious as a fluffy, pillowy soft pancake, cooked to golden brown perfection. And when it comes to add-ins: I’m a blueberry pancake kinda gal all the way.
That’s right – while I am a chocoholic at heart and while I love some delicious chocolate chip pancakes every now and then… nothing beats a stack of blueberry pancakes generously drizzled with maple syrup.
So, without further ado: here are all the tips and tricks you need to know in order to make THE BEST gluten free blueberry pancakes. of. your. life.
Before we get to the bits and bobs of making these wonderful pancakes – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make gluten free blueberry pancakes from scratch?
Making soft and fluffy blueberry pancakes from scratch is actually incredibly easy – even if they’re gluten free. All you have to do is combine the wet ingredients (eggs, milk, melted butter) with the dry (gluten free flour blend, sugar, baking powder, xanthan gum, salt) until smooth – and then gently fold in the blueberries.
To make the pancake batter silky smooth with no flour clumps in sight, it’s best to add the wet ingredients gradually rather than all at once. After the first addition, you’ll make what is essentially a fairly thick paste, which makes it super easy to work out any stubborn flour clumps. Then, just add the rest of the wet ingredients bit by bit, slowly diluting the batter.
The final batter should be pourable but noticeably thicker than that for gluten free crepes – this way, the pancakes don’t spread out too much in the frying pan (or skillet), but rather stay nice and tall and fluffy.
What makes pancakes light and fluffy?
There are two things that contribute to light, fluffy and delicate gluten free pancakes.
Firstly, a relatively large amount of baking powder. This gives the pancakes their lift and a delicate, soft and fluffy open texture when you cut into them. The amount of baking powder used in this recipe is optimised for extra fluffiness without any metallic baking powder after-taste.
Secondly, a fairly thick batter. This ensures that the pancake batter doesn’t spread out too much (like it would with the runnier crepe batter) – instead, it mounds upon itself, giving beautifully thick pancakes.
How do you know when it’s time to flip a pancake?
Here’s how you know it’s time to flip a pancake:
- there are bubbles forming on top of the pancake (throughout the pancake, not just at the edges)
- the pancake edges are set (if you touch them gently with a spatula, it should come away clean without any batter attached)
- the pancake is golden brown underneath (to check this, gently lift part of the pancake with a spatula to have a peek underneath)
If your pancake ticks all of these boxes: it’s time to flip it.
How long should gluten free blueberry pancakes cook on each side?
Usually, a pancake will need about 2 minutes on each side to be fully cooked through on medium-high heat. That said, it’s better to judge the cooking time based on how the pancake looks (see above) and adjust the baking time as you go.
Do you cut blueberries for pancakes?
You shouldn’t cut (or mash) blueberries that will go into pancake batter – you want them intact, so that they provide a burst of tangy juiciness when you bite into them, without “bleeding” into the pancake batter.
Using cut, mashed or bruised blueberries can give rather unsightly greenish-violet pancakes (the colour is the result of the blueberry juice reacting with the baking powder in the batter). Additionally, the pancakes will also be flatter and not as fluffy as you’d want. That’s because cut blueberries release more of their juices (both before and during cooking), making the pancake batter runnier and therefore more likely to spread out in the frying pan or skillet.
Can you use frozen blueberries for pancakes?
You can definitely use frozen blueberries for pancakes and you don’t need to thaw them beforehand. In fact, you shouldn’t thaw them beforehand, since thawed blueberries can cause the same problems as cut blueberries (see above).
However, as frozen blueberries start to thaw in the pancake batter (when it’s standing around while you cook up the pancakes in several batches), any ice on their surface will start to melt, diluting the pancake batter and making it runnier. If that happens, don’t stress: just add 1 – 2 tablespoons of extra flour (folding it in gently) to get back to the original batter consistency.
Because above all: there isn’t (and there shouldn’t be) anything complicated or stressful about making pancakes.
There you have it, friends. A reliable, easy and super delicious recipe for fluffy gluten free blueberry pancakes. Enjoy.
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Fluffy Gluten Free Blueberry Pancakes
- 1 cup + 1 tbsp (130 g) plain gluten free flour blend (Note 1)
- 2 tbsp (20 g) superfine/caster sugar
- 2 tsp baking powder
- 1/2 tsp xanthan gum (omit if your GF flour blend already contains xanthan gum)
- 1/4 tsp salt
- 1 UK medium/US large egg, room temperature
- 3/4 cup + 1 1/2 tbsp (200 mL) whole milk, room temperature
- 2 tbsp melted unsalted butter, plus extra for buttering the frying pan
- 1/2 cup (~60 g) fresh or frozen blueberries (Note 2)
- In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.
- In a separate bowl, whisk together the egg, milk and melted butter.
- Add approximately 1/3 of the wet ingredients to the dry. Whisk well until you get a smooth thick batter. Add the rest of the wet ingredients gradually, whisking continuously.
- Gently mix in the blueberries.
- Heat a skillet or frying pan over medium-high heat until a drop of water sprinkled on it sizzles and bounces. Lightly butter the skillet and drop about 1/3 cup of the pancake batter onto it. If necessary, use the back of a ladle or spoon to nudge the batter into a more circular shape.
- Cook the pancake for about 2 minutes over medium-high heat, until the edges are set (not sticky to the touch) and bubbles appear on the top surface. Flip the pancake and cook for a further 2 minutes on the other side.
- Once done, transfer the pancakes onto a plate lined with kitchen paper/paper towel – the kitchen paper will absorb any condensation that forms under the hot pancakes. Depending on the size of your skillet/pan, you can cook 2 – 3 pancakes at once. Be sure to butter the skillet before you start cooking the next batch of pancakes.
- Repeat with the rest of the batter, this recipe makes six approximately 4-inch pancakes.
- The pancakes are best served warm immediately after cooking with maple syrup, fresh fruit or other toppings, but they stay moist and fluffy for a few hours afterwards.
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