Fluffy Gluten Free Blueberry Pancakes
Why You’ll Love These Gluten Free Blueberry Pancakes
These fluffy Gluten Free Blueberry Pancakes are soft, tender, and packed with juicy blueberries in every bite — all without wheat or traditional flour. Made with my homemade grain-free flour blend, this recipe creates pancakes with a soft and fluffy texture instead of the dense or gummy results that gluten-free pancakes can sometimes have.
What makes these blueberry pancakes extra special is the homemade blueberry sauce. In addition to folding blueberries into the batter, the sauce adds an extra burst of fresh blueberry flavour, natural sweetness, and a beautiful finish that turns a simple breakfast into something that feels a little more special.
This recipe makes about 10-12 medium pancakes (roughly 3–4 servings) and comes together easily once your gluten-free flour blend is prepared. They’re perfect for weekend breakfasts, meal prep, or freezing for busy mornings. Once they’re prepped and ready to go, you can simply pop them in the toaster and slather with butter; delicious! Serve them with maple syrup, whipped cream, or enjoy them warm as-is — they’re tasty either way.
If you’re looking for more yummy gluten-free breakfast recipes check out my breakfast category page here: Breakfast.
Recipe Notes and Ingredient Tips
A few things to keep in mind:
- Flour – I used a homemade gluten-free, grain-free blend of almond flour, arrowroot powder, coconut flour and tapioca flour to get the best results for soft and pillowy pancakes. I wouldn’t recommend using a gluten-free flour substitution unless you know the exact conversion or else it could change the texture of the pancakes.
- Milk – Both regular milk and nut milk work for this recipe. It’s just up to your preference!
- Blueberries – Blueberries are the star of the show here! Fresh blueberries are best for the batter but frozen is best for the blueberry sauce. You can use frozen blueberries for the pancakes as well and just add them on top of the pancakes in the pan instead of straight into the batter. If you add frozen blueberries into the batter they will thaw and bleed their colour into the batter.
Why These Gluten Free Blueberry Pancakes Are Soft and Fluffy
The secret to the soft and fluffy texture of these gluten-free pancakes is my homemade, grain-free flour blend. The specific combination of almond flour, tapioca flour, arrowroot starch, and coconut flour creates a pancake that mimics the texture of a classic wheat-based pancake.
Almond flour adds tenderness and richness, while tapioca flour and arrowroot help provide structure and a lighter, fluffier texture. Combined with a little baking powder for lift, this blend creates gluten-free pancakes that are soft, fluffy, and hold together beautifully.
Another major bonus of this flour blend is that it doesn’t rely on gums like xanthan gum for structure. The pancakes cook and flip just like traditional pancakes — without the dense or gummy texture that gluten-free pancakes can sometimes have.
How to Make Grain Free Blueberry Pancakes
Step 1: Make the homemade blueberry sauce.
Add the frozen blueberries to a small saucepan and bring them to a boil. Then, turn the heat down to low-medium and simmer for 15-20 minutes or until reduced. Set aside.
Step 2: Mix the wet ingredients for the pancake batter.
In a medium-sized mixing bowl, whisk together the egg, milk, melted butter and vanilla until combined.
Step 3: Add the dry ingredients.
To the same mixing bowl, add the almond flour, arrowroot flour/powder, tapioca flour, coconut flour, baking powder, sugar and salt and whisk to combine. Fold in the blueberries (if using fresh. See notes for frozen blueberries).
Step 4: Cook the almond flour blueberry pancakes.
Heat a medium-sized stainless steel skillet over low-medium heat and spray it lightly with olive or avocado oil. Add dollops of pancake batter about 3 tablespoon mounds into the warm pan with at least 1 inch separating them. Cook until the batter starts bubbling on top and then check to see if they are ready to flip. They should be golden brown on the other side. If they are cooking too fast, turn the heat down a little. Repeat with the remainder of the batter until its all gone. Enjoy warm!
FAQ and Substitutions:
I haven’t tested these pancakes with a store-bought gluten-free flour blend, so I would say do so at your own risk. Flour blends don’t always measure 1:1, so you’d want to know the exact conversion. I chose to use this blend because it is not only gluten-free but also grain-free!
I recommend storing any leftover pancakes in an air-tight container in the fridge separate from the blueberry sauce. The best way that I have found to reheat these pancakes is actually in the toaster! They come out soft and warm on the inside yet with deliciously crisp edges on the outside. They are so delicious like this just with a little butter on them.
Yes, you can use frozen blueberries. However, I don’t recommend folding them into the batter as the recipe recommends for fresh berries. Instead, spoon the pancake batter into the warm pan and add the frozen blueberries on top before flipping to cook the other side. This way the frozen blueberry colour wont bleed into the pancake batter.
Yes! You can use nut or oat milk instead of regular milk and coconut oil or vegan butter instead of regular butter. Then, opt for coconut whipped cream for topping!
Gluten Free Blueberry Pancakes
Equipment
- 1 Medium-sized Fry Pan
- 1 Small Saucepan
Ingredients
For the pancakes:
- 1 egg
- 3/4 cup organic milk or nut milk
- 2 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/2 cup arrowroot powder
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 3 tablespoons organic sugar
- 1/4 teaspoon sea salt
- olive oil spray for greasing
- whipped cream for serving
- real maple syrup for serving
- 1/2 cup fresh or frozen blueberries (if using frozen blueberries, add them on top of the pancakes when cooking instead of mixing into the batter which may cause them to bleed)
For the blueberry sauce:
- 2 cups frozen blueberries
Instructions
- Make the blueberry sauce: add the frozen blueberries to a small saucepan and cook, simmering over low heat for about 20 minutes or until reduced by half. Set aside.
- While the blueberries are simmering, make the pancake batter: in a medium-sized mixing bowl, whisk together the egg, milk, butter and vanilla until combined.
- To the same bowl, add the almond flour, arrowroot powder, coconut flour, tapioca flour, baking powder, sugar and salt until combined. Fold in the blueberries if using fresh.
- Heat a stainless steel pan over medium heat and spray it with a little olive oil.
- Add about 3 tbsp mounds of batter to the pan leaving 1" spacing between them. If you are using frozen blueberries, add them on top of the pancakes now.
- Cook for about 1 minute or until starting to bubble on top. Check that they are golden brown on the bottom and then flip. Flip the pancakes and cook a further 30 seconds to 1 minute or until the other side is golden brown. If they are cooking too fast, turn the heat down slightly.
- Remove the pancakes to a baking sheet and keep them warm in the oven until all of the pancakes are cooked. Repeat with the remaining pancake batter.
- Divide the pancakes onto plates, top with blueberry sauce, whipped cream and maple syrup and enjoy!
