Gluten Free Blueberry Pancakes are perfect for breakfast or a gluten free brunch. Drizzle them with some pure maple syrup, or top with berries and nut butter and you’ve got yourself a delicious gluten free meal!
These gluten free pancakes are made with Bob’s Red Mill gluten free flour. It’s my go-to for gluten free baking and yields a delicious and fluffy gluten free pancake that everyone will love!
It contains xanthan gum which really helps with the texture of these pancakes. I don’t recommend substituting with a different brand because every gluten free flour blend is so different.
You can make these homemade pancakes dairy free by using almond milk or even water.
Gluten Free Blueberry Pancakes – Ingredients
Gluten free flour (1:1 all purpose flour)
Milk of choice (can sub water)
Gluten Free Pancakes – How To Make
First, combine the dry ingredients – the flour, baking powder (not baking soda), and salt, and whisk to combine.
Next, add in the honey and eggs and 1/2 cup of the water. Mix until the flour has soaked up all the water, then add a second 1/2 cup.
Repeat this step for the third 1/2 cup of water and mix until the wet ingredients are completely incorporated and a batter forms.
Gently fold in the blueberries until well combined. I recommend using only fresh blueberries for this recipe and not frozen blueberries.
Scoop out the pancake batter using a 1/3 cup measuring cup, and pour the batter onto a skillet heated to medium heat.
Let the pancake cook for about 1-2 minutes on each side, flipping once bubbles are visible on top.
It may take a time or two to figure out the right amount of heat your particular stove needs to be set at for best results.
Serve these golden brown blueberry pancakes hot with berries and pure maple syrup.
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More gluten free recipes:
Gluten Free Blueberry Pancakes
- Preheat a skillet to medium low heat and add in some butter or oil to coat the skillet.
- Combine the flour, salt, and baking powder into a bowl and whisk together.
- Add in the eggs, honey, and 1/2 cup of the water.
- Mix until the flour has soaked up all the water.
- Repeat the process, adding in the water 1/2 cup at a time until a batter forms.
- Gently fold in the blueberries.
- Use a 1/3 cup measuring cup to scoop the batter onto the heated skillet. Once bubbles form on the top, and the bottom is golden brown, flip the pancake over to cook the other side for 1-2 minutes.
- Serve hot with pure maple syrup.
Hungry for more? Click a link below see some of my favorite recipes!
Peanut Butter Snack Balls
Pumpkin Spice Energy Balls
Instant Pot Baked Potatoes
Almond Butter Cups
Balsamic Chicken Drumsticks
Fudgy Paleo Brownies
Paleo Pecan Cookies With Chocolate Chips
Strawberry Banana Valentine’s Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Healthy Lemon Popsicles – perfect for July!
Vegan Peanut Butter Banana Ice Cream
Double Chocolate Walnut Cookies
Gluten Free Chocolate Chip Cookies