Quick Gluten-Free Blueberry Pancakes
These Quick Gluten-Free Blueberry Pancakes are soft, fluffy, and bursting with juicy blueberries in every bite. Ready in just 20 minutes, they’re made with simple pantry ingredients and are perfect for busy mornings or relaxing weekend breakfasts. This easy recipe is 100% gluten-free, family-friendly, and can easily be made dairy-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1½ cups certified gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1¼ cups milk (or certified gluten-free oat milk or almond milk)
- 2 tablespoons melted unsalted butter or coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest (optional)
- ½ teaspoon cinnamon (optional)
- 2 tablespoons certified gluten-free chocolate chips (optional)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine the Wet Ingredients: In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the blueberries and optional lemon zest. Let the batter rest for 5 minutes to hydrate the gluten-free flour.
- Heat the Pan: Lightly grease a nonstick skillet or griddle and heat over medium heat.
- Cook the Pancakes: Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with maple syrup, fresh blueberries, butter, or your favorite gluten-free toppings.
Notes
Always use certified gluten-free ingredients if cooking for someone with celiac disease. Letting the batter rest for 5 minutes creates fluffier pancakes. Avoid pressing the pancakes while cooking, and keep the skillet at medium heat for even browning. Leftovers freeze beautifully for quick breakfasts.