Gluten-Free Blueberry Pancakes: Perfectly light + fluffy

Growing up, we always had Pancake Saturdays in my house. Unlike most kids, I jumped out of bed on Saturday mornings not to watch cartoons, but to eat my dad’s famous blueberry pancakes.

Nope, there was no sleeping in for me, because I knew that when I wandered into the kitchen, sleepy-eyed and hair all wild, I’d be sitting down to a big stack of pancakes.

I still hold this tradition near and dear to my heart, and even though it’s just two of us in my little apartment, we still enjoy whipping up a beautiful batch of pancakes on the weekend. And thankfully, when I’m visiting my parents in Vermont, they slightly alter their tradition and make me gluten-free pancakes instead.

Luckily for those of us living on a gluten-free diet, and those of you who enjoy cooking for someone who’s gluten-free, pancakes are one of the easiest things to recreate at home.

Ever notice that when you’re making pancakes, the directions say to not over-mix? Well that’s because they don’t want you to activate the gluten in the flour, which will lead to a stack of hockey pucks instead of fluffy pancakes. With gluten-free pancakes, you don’t have to worry about that at all!

To make the ultimate stack of gluten-free pancakes, it’s all about the flours you’re using. You want a good blend of grain-to-starch, enough that your pancakes will be light and fluffy, but still have some texture to them. While some recipes you’ll find on the web call for an assortment of different flours and starches, I’ve found that my favorite pancakes are made with our gluten-free flour. They’re quick, easy, and guaranteed to be delicious – no matter what you choose to put inside!

To honor my childhood tradition, I’m making you a blueberry batch today. But as you’ll see at the end of this recipe, you can really swap in anything you’d like. Strawberries? Bananas? Chocolate chips? Cinnamon chips? Or just plain? Go for it! Truly, you can’t go wrong.

I’ve followed our gluten-free pancake recipe, but since I’m only cooking for two, I halved the proportions. I’m going to share the full recipe with you here, as I’m sure many of you are cooking for a full household; but know that the recipe is easily halved or doubled – just adjust your ingredients as needed.

And I hope these pancakes quickly become a staple on your weekend breakfast menu, just as they have on mine.

How to make the perfect gluten-free blueberry pancakes with King Arthur FlourTo get started, put the following ingredients into a bowl or glass measuring cup:

2 large eggs
1/4 cup melted butter or oil (I used coconut oil)
2 cups milk (I used almond milk)
1 teaspoon gluten-free vanilla extract

Whisk together until smooth.

How to make the perfect gluten-free blueberry pancakes with King Arthur Flour

In a separate large mixing bowl, whisk together:

2 1/3 cups King Arthur Gluten-Free Flour
1/4 cup buttermilk powder (optional, I didn’t use it)
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum

How to make the perfect gluten-free blueberry pancakes with King Arthur FlourAdd the egg mixture to the dry ingredients and whisk until the batter is smooth, with possibly just a few lumps.

Heat your griddle over medium heat (350°F) and grease it lightly with non-stick cooking spray or oil.

How to make the perfect gluten-free blueberry pancakes with King Arthur Flour

Scoop 1/4 cup of batter onto the pan (I like to use a scone/muffin scoop) and sprinkle your desired toppings (mine were blueberries) over the cakes. Remember, you can really use anything you want here, so go for what you and your family are craving!

Cook for 1 to 2 minutes, until little bubbles begin to appear and the underside is golden brown. Flip and cook for another 1 to 2 minutes.

Perfect Gluten-Free Blueberry Pancakes from King Arthur FlourServe the pancakes immediately, with a pat of butter and Vermont maple syrup – the real stuff is the key to a sensational breakfast treat!

Perfect Gluten-Free Blueberry Pancakes from King Arthur Flour

And of course, I beg you to dig into these fluffy stacks of heaven. I’ve even snapped a photo so you can see how glorious the texture is! Makes you wish you had a stack in front of you right now, doesn’t it? Good thing they only take a few minutes to make!

Perfect Gluten-Free Blueberry Pancakes from King Arthur FlourPlease make, taste and thoroughly enjoy our recipe for Gluten-Free Pancakes or Waffles.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Trisha

    Alyssa, I was wondering why xanthan gum isn’t already in the KAF GF flour mix since it is added to every GF recipe I’ve seen?

    Reply
    1. MaryJane Robbins

      HI Trisha,
      The reason we don’t add xanthan gum to the flour blend is because you can use it for other flour purposes that don’t call for xanthan, such as breading chicken, making roux, etc. Kind of like how AP flour doesn’t have yeast or baking powder, even though the majority of recipes we use it with will call for one or the other. Hope this helps! ~ MJ

  2. DebbieThompson

    I love using your recipes and your GF flour. It has made GF baking a joy instead of a chore. I have even recreated most of my favorite family recipes from my grandmother’s family recipe book. Now if we could only get rid of the calories as easily as we got rid of the gluten, but keep the flavor and the nutritional value.

    Reply
  3. janet eickholdt

    Avoid this recipe . I followed the directions explicitly and the product stuck to the first non-stick pan. I tried two other pans of different makes, one cast iron and had the same results. The guest in my house is a food science specialist and her comment was also she has never seen this happen in any recipe for pancakes she has ever made.

    Reply
    1. The Baker's Hotline

      Janet, I’m sorry to hear that these pancakes stuck to your pans. It may be necessary to grease the pan (as recommended) even when using a nonstick pan. If you’d like more help troubleshooting this recipe, please give our Baker’s Hotline a call at 855-371-2253(BAKE). Barb@KAF

  4. Kelly Simon

    These came out great! Light and fluffy and a big hit with the gluten-free as well as the non-diet-restricted. Even the kids scarfed them up! I wish I could post a picture – they were so pretty. I sprinkled the tops with cinnamon and sugar… mmmmmmm!!
    As far as sticking – no problems here! I used a griddle and lightly sprayed with Pam for the first batch – nothing after that first round. One thing that might help: they don’t spread on their own. Be sure to swirl the measuring cup over the top right after you pour them in the griddle to flatten them out a bit. Otherwise they are a bit thick to cook properly all the way through.
    Made 20 pancakes, using a scant 1/4 cup scoop to pour each pancake. The cakes were 4″ diameter when spread to a good thickness (1/4″ to 1/2″ thick).

    Reply
  5. Linda B

    Great recipe. I didn’t need to use xantham gum. I just added an extra egg and also separated the egg whites from the egg yolks. I beat the egg whites into stiff peaks and then gently folded them into the batter at the end. Delicious and super fluffy. You would never know that these were gluten free, they were so light and moist.

    Reply
  6. Loretta

    Just made these Sunday morning. Didn’t have xanthan gum or buttermilk flour. Used coconut oil instead of butter and coconut milk and half and half instead of almond milk. Also added a half teaspoon of cinnamon. Other than that followed recipe. Used the King Arthur MP flour. The batter was very thin and pancakes didn’t rise. I even let the batter rest. Flavor was good but very disappointed in the overall recipe.

    Reply
    1. The Baker's Hotline

      Hi Loretta, we’re sorry to hear your pancakes didn’t turn out as you were hoping they would. The reason why they didn’t rise or turn out fluffy was because of the omission of the xanthan gum; it’s an essential ingredient in gluten-free baking, as it creates the structure that’s otherwise made up by gluten. We encourage you to try the recipe again using all of the ingredients listed, and we think you’ll be more successful. Good luck! Kye@KAF

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