Gluten Free Blueberry Buttermilk Pancakes are quick and easy to make. They taste so incredibly good that you'll never want to use a mix again. The buttermilk and blueberries are like bread and butter. They are just made to go together. The buttermilk is rich and creamy complimented by the freshness of the blueberries. Then a drizzle of pure maple syrup adds just the right amount of sweetness. You'd never know that they were made with a gluten free flour unless someone told you. Your secret is safe with me;-)
Making Batter for the Blueberry Buttermilk Pancakes
The batter for these Gluten Free Blueberry Buttermilk Pancakes is thick, and cooks up light and fluffy. It only takes about 5 minutes to mix up the batter. Still, I like to make it the night before and store it covered in the fridge. That way it is ready to go first thing in the morning. There aren't any tricks or special instructions for making these amazing pancakes. Just mix the batter, scoop it onto a hot griddle and brown on both sides. As easy as can be!
More Gluten Free Breakfast Ideas
- Lemon Poppy Seed Pancakes
- Banana Pancakes
- Bourbon Street Pancakes
- Enormous Waffles
- English Scones
- Vanilla Crunch French Toast
Gluten Free Blueberry Buttermilk Pancakes
Ingredients
- 1 ½ cups Bob's Red Mill 1 to 1 Baking Flour - I can't recommend using another brand of gluten free flour for this recipe
- 2 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups full-fat buttermilk - *sub 1 teaspoon vinegar with whole milk if needed
- 2 eggs
- 6 tablespoon melted butter
- ½ cup fresh blueberries
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a small bowl.
- Melt butter in microwave for 30-60 seconds. Let the butter cool while combining the buttermilk and eggs in a medium bowl, stirring to mix well and break up the eggs.
- Add the flour mixture to the eggs & buttermilk and stir well to combine. Gradually add the melted butter to the mixture making sure to incorporate it fully. Gently stir in the blueberries.
- Heat griddle or pan over medium high heat and grease well with canola oil or butter. Using a ¼ cup measuring cup or a large scoop, pour batter onto hot griddle or pan. Let brown on one side, then flip to brown the other side. Continue until all batter is used.
- You can keep pancakes warm in a 200 degree oven until ready to serve.
- Serve with maple syrup, fresh berries and/or whipped cream.
Christine in Seattle says
Shay, thank you for such a great recipe. These may have been the fluffiest pancakes I have ever made, gluten free or not 🙂
As a seasoned baker and cook, I did make a few adjustments per my own personal tastes.
I added 3 tablespoons (instead of two) of plant based sugar (brand Swerve, which I have used successfully for years), as there are zero calories and sugar grams and absolutely no chemicals; I added 1.5 cups fresh blueberries instead of 1/2 cup; I used 5 tablespoons of salted butter instead of six tablespoons; I was a little heavy on the baking powder, but not too much more; I added lemon zest of one medium lemon and half of the lemon’s juice; I also added about a teaspoon of vanilla extract.
The brand of gluten free flour I used was what I had at home, which is called, “Cup4Cup Multipurpose.” So basically I made blueberry-lemon gluten free pancakes 😉
Many thanks for a yummy Sunday brunch. This recipe is a keeper, my own personal adjustments or not! And I can’t emphasize enough the fluffiness - and so tasty!
Shay says
Thank you so much Christine for sharing your adjustments and the type of GF flour you used! I love Cup4Cup and use it often, but it has a very different batter texture so it is always good to know when and how things turn out beautifully. I am so happy to hear that they were fluffy!!! I will try your adjustments:-)
Christine in Seattle says
Oh ,you are very welcome.
I should have summarized my adjustments better, so I ended up making, “sugar free, gluten free, blueberry lemon pancakes” with a tablespoon less butter, some fresh lemon juice and the rind of about half a lemon, I used two cups fresh blueberries, about a teaspoon vanilla, replaced normal sugar with Swerve plant based + 1 more tablespoon, and a bit more baking powder.
It’s always a risk changing anything to your own personal tastes, but I have been baking long enough that my risks usually turn out well. And here is the funny thing, as I am writing, I am in the process of making them for the 2nd time right now! (just melted the butter.)
And, I am taking your tip about making them ahead for the next day. I found the first time making, I didn’t want to make all the pancakes, so I placed the rest of the batter in the fridge (after making two to eat right away.)
I took the cold batter out the next day, and made one large pancake, and it was delicious. So the cold batter didn’t affect at all the fluffiness (but you already knew that 🙂
So for those ladies out there who live solo as I do, it’s handy knowing the batter was still delicious 6 days later stored in the fridge shelf!
Anyway, you don’t need to respond, I just thought I would clarify more - again, these are the best and fluffiest GF pancakes ever, and I don’t say that lightly (I have gone through at least a dozen GF pancake recipes these past 15 years.
Your recipe is the WINNER. Many thanks again for sharing.
PS - I have experimented with numerous brands of plant based sugars these past 15 years, and please know Swerve brand is the absolute best tasting and works well in anything you want to keep sugar free. And of course, zero chemicals!
Shay says
You are the absolute BEST Christine! These notes are so helpful. We all take liberties with recipes and I find that even after making certain things one way for years, I will make a change (or mistake) and find that I like it even more the new way. Especially when it comes to GF food, there is a lot of nuance. Some things matter more than others. Thank you again for reaching out and sharing! Keep it coming, it helps us all!
Karen Kantor says
These pancakes were so fluffy and delicious-perfect for a family breakfast. We added lemon juice and zest and it tasted even better. We all agreed that it was the best gluten free blueberry pancakes that I’d ever made. We loved recipe so much, and look forward to making it again.
Shay says
Thank you so much Karen! I love the photo that you and Dorothy emailed to me as well. Your note and review have made my day:-)