Seasonal Recipes — Summer Recipes
Gluten Free Blueberry Pancakes with Homemade Blueberry Jam
Molly Moore / 22 January 2025
There’s nothing quite like a stack of warm, fluffy pancakes in the morning, especially when they’re bursting with fresh blueberries and topped with a sweet, homemade blueberry jam. These gluten-free blueberry pancakes are soft, light, and naturally sweet, making them a perfect breakfast treat for any day of the week.
The best part? They’re incredibly easy to make, require simple ingredients, and can be customized with your favorite toppings. Whether you’re making them for a cozy weekend breakfast, a special brunch, or meal-prepping for the week, these pancakes are a guaranteed hit!
Gluten Free Blueberry Pancakes Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pancakes
Ingredients
Pancake Batter:
- 2 cups gluten-free all-purpose flour
- 2 tbsp sunflower oil (plus extra for greasing the skillet)
- 2 tbsp maple syrup
- 1/2 tbsp sugar
- 1 tsp baking powder
- 1 tbsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup plant-based milk (almond, oat, or soy)
- ½ cup fresh blueberries
Homemade Blueberry Jam:
- ½ cup fresh blueberries
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp lemon juice
Toppings:
- 1 tbsp chopped pistachios
- Fresh blueberries
Method
1. Prepare the Pancake Batter
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sunflower oil, vanilla extract, and maple syrup.
- Add the plant-based milk and mix until well combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Fold in the fresh blueberries carefully - don’t overmix, or the pancakes won’t be as fluffy!
2. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with sunflower oil.
- Scoop 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges start to set (about 2-3 minutes).
- Flip the pancake and cook for another 1-2 minutes, or until golden brown.
- Repeat until all pancakes are cooked.
3. Make the Blueberry Jam
- In a small saucepan over low heat, add the blueberries, sugar, lemon juice, and water.
- Bring to a gentle boil, stirring occasionally.
- Let the mixture simmer until thickened and the blueberries soften (about 5-7 minutes).
- Remove from heat and let cool slightly.
4. Serve & Garnish
- Stack the pancakes on a plate and drizzle with warm blueberry jam.
- Sprinkle with chopped pistachios and extra fresh blueberries for a pop of color and crunch.
- Serve immediately and enjoy!
Pro Tips for Perfect Blueberry Pancakes
Use Fresh or Frozen Blueberries - If using frozen, don’t thaw them first to prevent excess moisture in the batter.
Don’t Overmix the Batter - A few lumps are okay! Overmixing can make the pancakes dense.
Keep Pancakes Warm - Place cooked pancakes on a baking sheet in a 200°F oven while making the rest.
Try Different Toppings - Swap pistachios for walnuts, add shredded coconut, or drizzle with maple syrup!
Fluffy, fruity, and topped with just the right amount of sweetness, they’re the ultimate way to start the day!
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