Gluten-Free Blueberry Pancakes

You and your family will love these fluffy, light, and delicious gluten-free blueberry pancakes (they're also vegan!) that will surely become a new breakfast and brunch favourite. To make these classic pancakes, all you need is a few simple ingredients and under 30-minutes.

What can be better than starting your day with warm vegan gluten-free blueberry pancakes loaded with fresh berries that give you bursts of blueberry goodness in each bite?

Think about it that question, I'll wait...

Not many other things, right? That's why I'm sharing my best gluten-free blueberry pancake recipe with you, so you can savour that blueberry pancake joy described above.

For this recipe, I adapted my plain vegan gluten-free pancake recipe (oh, and by the way, if you prefer waffles for breakfast, I have recipes for those, too! You can check them all out here.)

Ingredients You'll Need

All that's standing in between you and a stack of fresh, fluffy vegan gluten-free pancakes is gathering a few simple ingredients and setting aside less than 30-minutes.

This easy vegan breakfast recipe is gluten-free, dairy free, wheat free, and egg-free. The maple syrup you see in the picture below is optional, so your pancakes can also be sugar free, if you choose.

What Type of Gluten-Free Flour Should I Use?

For this recipe, I use Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (the one with the red label, not the blue label), I haven't tested with any other blends, so I can't guarantee results if you use another gluten-free blend.

How to Make Them

You'll start by mixing the dry ingredients together, then the wet ingredients, and combining the two.

Next, you'll add in the blueberries and mix so they distribute throughout the pancake batter.

Next, you'll heat up your skillet or griddle. Below, I'm using my cast iron skillet that's naturally non-stick.

When making pancakes, I highly recommend a good non-stick pan or griddle because making pancakes that stick, break, and do not flip properly is very frustrating (I know this well from experience!)

If you don't have a non-stick pan or griddle, grease the pan generously in between pancakes to keep the surface non-stick. And if you're looking to get a cast iron skillet, I recommend this one, and if you prefer a griddle so you can cook more than one pancake at once, I own this one and I love it.

I like to use a ladle to pour the batter, but you can use a small measuring cup or a large spoon. You'll know it's time to flip your pancakes once you see bubbles form on top.

As the pancakes finish, place them on a plate and cover until you're ready to serve. You can keep the plate in a warm spot or in a warm oven.

Toppings to Serve Them With

It's totally up to you when it comes to toppings, there are so many choices. My favourites are fresh blueberries and pure maple syrup, as you see in the pictures, but here are some other ideas:

• fresh strawberries, raspberries, or blackberries
• blueberry sauce
• raspberry sauce
• sliced peaches
• homemade strawberry jam
• coconut yogurt
• coconut whipped cream
• sliced bananas
• blueberry syrup
• vegan lemon curd

Can Frozen Blueberries Be Used Instead of Fresh?

They sure can. To use frozen berries, place them on a paper towel lined plate and leave them to thaw. Once thawed, gently pat them dry before folding them into the batter.

Thawing the blueberries ensures the they will cook through and not be partially frozen or cold when the pancake is done. It also helps to prevent your pancake batter from turning blue.

TIP: Feel free to swap out the blueberries for raspberries or strawberries (you can even use more than one!) Just be sure to chop them small, roughly the same size as blueberries, before adding to the batter.

Can I Make the Batter the Night Before and Cook In the Morning?

I get this question a lot for various recipes. Unfortunately, for those of you who love to save time, the answer is no. You cannot fully prepare the batter for this gluten-free blueberry pancakes recipe the night before because the baking powder and baking soda will become inactive and your pancakes will end up flat and gummy.

What you can do is prepare your vegan gluten-free pancake mix by combining all the dry ingredients the night before and storing it in an airtight container.

In the morning, mix the wet ingredients together, add it to the dry ingredients, fold in the blueberries and you'll be all set!

Look at how fluffy the insides of these gluten-free blueberry pancakes are!

Can I Freeze Them?

Yes, you can. With pancakes, I find that they're always best served fresh and warm, right after they're made. But if you want to pre-make them, you can cool them off and then freeze them in between parchment squares so they don't stick together.

To re-heat your gluten-free pancakes, you can thaw them in the refrigerator overnight and then warm up in the microwave. You can also warm them up in your skillet or on the griddle.

Instead of freezing, you can also refrigerate in an airtight container for up to two days, and re-heat when ready.

If you make these fluffy gluten-free pancakes, please leave me a comment and rating below or you can share a pic with me on Instagram. Don't forget to tag me, I'm @delightfuladventures.

If you like this gluten-free vegan pancakes recipe, you may also like these other vegan gluten-free pancakes:

• Vegan Gluten-Free Pancakes
• Gluten-Free Sweet Potato Pancakes
• Vegan Gluten-Free Banana Pancakes
• Vegan Gluten-Free Gingerbread Pancakes
• Vegan Gluten-Free Pumpkin Pancakes

And check out these other gluten-free blueberry recipes.

• Vegan Gluten-Free Blueberry Muffins
• Blueberry Oat Bars
• Blueberry Galette
• Lemon Blueberry Scones

You can also help me to help others find these easy gluten-free blueberry pancakes by pinning this recipe to your recipe board on Pinterest! You can do that by clicking here.