Gluten-Free Blueberry Pancakes Recipe

Pancake mornings should be easy, even when you’re cooking gluten-free.

These pancakes are made with gluten-free flour, fresh blueberries, and a simple batter you mix in two bowls. The blueberries soften as the pancakes cook, so every bite has pockets of juicy fruit.

The part that makes them feel special is the blueberry jam. It cooks in a small pan while you flip pancakes, then goes on top with a sprinkle of chopped pistachios. The whole thing takes about 25 minutes.

Ingredients You’ll Need

For the Pancakes

2 large eggs
2 cups gluten-free all-purpose flour
2 tablespoons sunflower oil, plus more for the skillet
2 tablespoons maple syrup
½ tablespoon sugar
1 teaspoon baking powder
1 tablespoon baking soda
¼ teaspoon salt (optional)
1 cup milk
½ cup fresh blueberries

For the Blueberry Jam

½ cup fresh blueberries
2 tablespoons sugar
2 tablespoons water (optional, as needed)
1 tablespoon lemon juice

For Topping

1 tablespoon chopped pistachios
Fresh blueberries

How to Make Gluten-Free Blueberry Pancakes

1. Make the Batter

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix the eggs, sunflower oil, and maple syrup until combined, then stir in the milk.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix. A few small lumps are fine.

Gently fold in the blueberries.

2. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and grease it lightly with oil.

Scoop about ¼ cup of batter into the skillet for each pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.

Flip and cook for another 1 to 2 minutes, until golden brown. Repeat with the rest of the batter, greasing the skillet again as needed.

3. Make the Blueberry Jam

Put the blueberries, sugar, lemon juice, and 2 tablespoons of water in a small saucepan over low heat. Bring to a boil.

Cook until the blueberries soften and the mixture thickens. If you like a juicier jam, leave it a little runny, but the berries should still be soft.

4. Serve

Serve the pancakes warm. Spoon the blueberry jam on top and sprinkle with chopped pistachios.

Tips for the Best Gluten-Free Pancakes

Stir the batter until it just comes together. Overmixing makes pancakes tough, and lumps are normal.

Fold the blueberries in gently so they stay whole and don’t turn the batter purple.

Keep the heat at medium. If the skillet is too hot, the outside browns before the middle is cooked through.

Wait for bubbles to form on the surface before flipping. That’s a better sign than the clock.

Check the label on your gluten-free flour and your baking powder if you’re cooking for someone who needs to avoid gluten.

Can I Use Frozen Blueberries?

Yes. Fold them in straight from the freezer instead of thawing them, so they don’t bleed into the batter. Frozen berries also work well for the jam.

Can I Make the Jam Ahead of Time?

Yes. Make the jam ahead, let it cool, and keep it in a covered jar in the refrigerator. Warm it gently before serving if you’d like it warm on the pancakes.

How to Store and Reheat Leftovers

Let the pancakes cool completely, then store them in an airtight container in the refrigerator for 2 to 3 days. Reheat in a toaster or a warm skillet until hot.