Update October 5, 2016: I made these pancakes and paired them with peach maple syrup to update the post with better photos. They are great with plain maple syrup as well, but to make the peach syrup, saute three peaches in a pot with 1 tablespoon coconut oil over medium heat for about 5 minutes. Add 2/3 cup maple syrup and heat until warm. I hope you enjoy these pancakes as much as I do!
I’ve been keeping a secret from you. I mean other than the fact that I’m clearly seasonally challenged. I mean, first Peach and Plum Pie and now Blueberry Pancakes. You’d think it’s July, not – gasp – October! But my real secret is that I do a lot of gluten free baking.
In fact, many of the recipes you see here are gluten free. I just don’t tell you. Let me be clear, I do not have Celiac Disease and I am not gluten free one hundred percent of the time. I simply find a gluten free diet most of the time makes my body happiest. In addition, so many people are looking for amazing gluten free recipes these days, and I would like to help them out.
When I do gluten free baking, I always use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I’ve tried other brands and the flavor and texture just don’t suit my palate. It even smells like all-purpose flour. When I use it, no one ever knows the difference. Ever!
Sometimes I even like the gluten free version of baked goods better than that made with traditional flour. Like in Blackberry Pie Bars and Blueberry Buckle. It even works in pie crust. I bake a lot for some friends that are gluten free and they have remarked that the treats are some of the best they have ever had!
I’m not being paid to say this. I wish I was. Hey, Bob’s Red Mill, are you listenin??? I just love this flour in the things I make – like these Blueberry Pancakes. I’ve eaten more than my fair share of pancakes and these are definitely the best blueberry pancakes I’ve had. They’re probably the best pancakes I’ve ever had . . . and they’re gluten free!
What makes these pancakes so amazing is how thick and fluffy they cook up. Because they are so thick, you’ll need some patience to cook them low and slow, so they cook all the way through without burning, but it’s sooooo worth it.
The heavenly cake-like texture helps them truly live up to their name – they are cakes cooked in a skillet. The burst of blueberries really makes them sing. Because blueberries are going out of season (nooooooooo!), feel free to use ones that have been frozen, thawed, and drained well. Now all you need is some pure maple syrup!
The BEST Gluten Free Blueberry Pancakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 2 tablespoons vegetable oil, plus additional for cooking
- 1 1/3 cups unsweetened almond or coconut milk
- 1 teaspoon pure vanilla extract
- 2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work
Instructions
- Preheat oven to 200 degrees F.
- In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.
- Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.
- Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup
Notes
Recipe adapted from Bobby Flay
- Prep Time: 15 minutes
- Cook Time: 20 minutes
I love blueberry pancakes! And although I do eat gluten, we have loads of friends who don’t, so I’m always looking for new recipes. This looks terrific! And thanks for the recommendation about Cup 4 Cup — gotta check it out.
Ohhh I have a couple friends who would love this recipe!
Great job!!
Thanks, Dawn!
I love seeing how normal recipes are changed into gluten free recipes! Thanks for sharing! xoxo
Blueberry pancakes are the best year-round! Isn’t that what frozen berries are for? 😛 Can’t believe these are GF! The fluff is incredible on them.
I know, I’m already thinking about breaking into my stash . . . or using the $5 a pint fresh ones I bought yesterday. Yikes! The prices I’ll pay for almost out of season fruit.
These pancakes look unreal!!
Thanks, Jocelyn!
Oh, you know how much I love Blueberries!! These look awesome!
We don’t eat gluten-free but I’ve been thinking about giving it a try. I have a couple of symptoms that might be tied to a gluten intolerance. Either way, these pancakes look amazing!
You should totally give it a try – it might make you feel a lot better! Plus, with all the foods available these days, it’s not too hard.
My husband love love these! he’s a pancake freak!
Scott loves pancakes! These look fabulous and then paired with peach syrup, delicious!!! Great recipe…
These are so delicious! I have been testing out some gluten free muffin and cupcake recipes this week and all have been disappointing. This one is a winner though. I used thawed frozen blueberries and reduced the almond milk a little bit because my blueberries seemed fairly wet still. I also used light olive oil in place of the vegetable oil since we don’t use vegetable oil in our house. Definitely going to make again soon as I didn’t have any leftover to freeze!
I am so glad you loved the pancakes, Lauren! I definitely have swapped in olive oil in subsequent batches – it gives great flavor. Thank you for leaving a comment 🙂
Would halving or leaving out the sugar ruin the recipe? These look amazing but I am trying to avoid added sugars.
Hi Jackie! Because there’s not much sugar in these, I think it would be okay. Bear in mind you might want to add a tiny bit of honey or use syrup or a fruit compote on top. I hope this helps and be sure to let me know how they turn out!
These are awesome. The only thing different I did was put 1 tbls white sugar and 2 tbls brown sugar, personal preference AND added some cinnamon. I ate 5 of these and I’m so stuffed but very happy. (Made them a little bigger than silver pancake size) 5 star recipe. Thank you so much for this recipe.
Hi Carol! I am so glad you enjoyed the pancakes. Adding brown sugar is an awesome idea, as well as cinnamon. I am always stuffed and happy when I make them too 🙂
5 STARS. This is a 5 star alert! Until now, I hated gluten free pancakes because they’re always thin & heavy. These cook up so light & fluffy-puffy. Best of all, they STAY that way. Since I made a triple batch, I added 1 tablespoon more of sugar, increased the vanilla to 2 tablespoons, & added 1-1/2 teaspoons of cinnamon. My beloved husband gobbled up 3, then went back for seconds. He’s NEVER done that with ANY pancakes I’ve made. I can’t say enough good things about this recipe. Why is it “unrated” on Google? It should have tens of thousands of 5 star reviews!
Susan! I am so glad you like these as much as I do. Thank you so much for your kind comment 🙂