This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you. Although this pancake recipe is written to be gluten free, you can swap your favorite “regular” flour if you’re not following a gluten free diet. Because the blueberries are cooked, these are a great way to introduce blueberries for baby led weaning or allow toddlers to enjoyer blueberries without cutting them.
Gluten free pancake batter ingredients
2 eggs 2 cups gluten-free all-purpose flour (King Arthur Measure for Measure works week) 2 tablespoons melted coconut oil (plus oil greasing the skillet) Can sub another oil like avocado oil or sunflower oil 2 tablespoons maple syrup ½ tablespoon sugar 1 teaspoon baking powder 1 tablespoon baking soda 1 teaspoon vanilla extract ¼ teaspoon salt 1 cup of milk 1 teaspoon lemon juice, optional ½ cup of fresh blueberries Can swap for frozen. Do not thaw ahead of time.
Homemade blueberry jam ingredients Making your own blueberry jam is optional, but it’s a delicious way to use fresh, ripe blueberries!
½ cup of fresh blueberries 2 tablespoons sugar 2 tablespoons water 1 tablespoons lemon juice
If you want your pancakes to look like the pictures, decorate them with:
Pistachios Blueberries
How to make gluten free blueberry pancakes
Mix milk and lemon juice in a bowl or large measuring cup and set aside for 5 minutes. This is optional, but makes for fluffier pancakes. Whisk together the GF- flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, mix, eggs, coconut oil, and vanilla extract until combined. Add milk and mix well. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over mix—it’s okay if there are small lumps. Over mixing can lead to tough pancakes. Gently fold in the blueberries with a spatula or large spoon. Heat a non-stick skillet or griddle over medium-high heat and grease it with butter or oil, if needed. I use my griddle at 350ºF and don’t need to grease it. Scoop about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form, then pop, on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown. Serve the pancakes warm. Serve with blueberry jam and whatever toppings you desire. To make blueberry jam: Place a small pan or small saucepan over low heat. Pour the blueberries with sugar, lemon juice, and 2 tablespoons of water. Bring mixture to a boil. Cook until the mixture thickens and the blueberries are softened. Notes: If you like juicier jam, you can leave the jam slightly runny. I hope you enjoy sharing these gluten free blueberry pancakes! Make sure to print the recipe from the recipe below so you can cook without getting batter on your phone. =)
