Fluffy, gluten-free pancakes filled with pops of fresh blueberries and a touch of cinnamon, that make it taste like you’re eating blueberry pie for breakfast!
Are you more of a pancake or waffle person?
That may seem like a weird question to ask, but I swear it tells me a lot about who you are! I’m assuming you’re a pancake person (or a both person – don’t like to play favorites, huh?!) if you’re looking at this recipe. 🙂
When I was pregnant with my son in the first several months I craved pancakes. Night and day. Breakfast, lunch, dinner, snack… anytime.
Suffice to say, I’ve made a lot of gluten-free pancakes. One of my absolute favorite recipes is just the pancake recipe on the back of the Pamela’s Baking and Pancake Mix yellow bag. Super easy, always fluffy and delicious. But – you know me, miss DIY – so over the years I’ve made a few other recipes and this is the winner that I’ve continually come back to.
Inspired by this recipe, but adjusted for a gluten-free and dairy-free pancake, these Blueberry Pancakes are filled with fresh blueberries and a touch of cinnamon, for a fresh, simple breakfast that tastes kinda like blueberry pie.. for breakfast!! 🙂
The key to these fluffy, gluten-free Blueberry Pancakes? Making your own “buttermilk.”
The very first step, is to add together your almond milk and vinegar (or lemon juice) and let the mixture sit together. The vinegar will sour the almond milk, creating “buttermilk.”
If you use coconut oil in this recipe (rather than butter, to be dairy-free) I recommend warming your almond milk up to room temperature prior to adding the vinegar to it. This will help stop the coconut oil from solidifying again.
Don’t need to be dairy-free? You can use regular cow’s milk in place as well.
Why not simply buy buttermilk and use that instead?? So, tell me, can anyone EVER really remember to buy buttermilk at the store, or am I the only one that forgets to buy buttermilk every single time?! If you can remember those things, and don’t need to use a dairy-free “buttermilk,” you can go ahead and use store bought buttermilk too.
Now, onto making these Blueberry Pancakes!
Preheat a skillet or large pan so it’s at a medium heat.
In a large mixing bowl, add your flour, baking powder, cinnamon, baking soda and salt and stir them together. Push the dry ingredients to the sides to create a well in the center of your bowl.
To the well, add your honey, coconut oil, egg and buttermilk. Whisk them together in the center, and then whisk everything in the bowl together.
Let your batter set for a few minutes, and then check it to see if it’s the right texture, to your liking. Gluten-free flours tend to take a few minutes to soak up some of the wet ingredients. If it’s too thick, add a little milk (1-2 tablespoons should work), and if it’s too thin you can add a couple more tablespoons of flour. Lastly, fold in your blueberries.
Pour about 1/4 cup of pancake batter onto your hot pan, and let your pancake cook for a few minutes on one side till the dough is bubbling a touch on top. Then gently flip your pancakes (or your may lose a blueberry!), and cook on the other side for a few minutes. Continue till all of your delicious Blueberry Pancakes are ready to devour!
Do you see those blueberries getting cooked and sort of oozing throughout your pancakes?? Blueberry Heaven!
THAT my friends is why you make these easy Blueberry Pancakes. Fluffy buttermilk pancakes filled with warm oozing blueberries. Top them with maple syrup and DEVOUR! Time to go make another batch! 😉
- 3/4 cup almond milk, room temperature (or milk of choice)
- 1 tbsp vinegar (or lemon juice)
- 1 cup gluten-free flour (like Pamela's Baking and Pancake mix or Bob's Red Mill gluten-free 1-to-1 flour)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp honey or maple syrup
- 2 tbsp coconut oil, melted (or butter)
- 1 egg
- 1 cup fresh blueberries
To begin, in a small bowl add your almond milk and vinegar together. Set aside for the milk to sour.
Now, preheat a large pan or skillet to medium heat.
In a large mixing bowl, add your dry ingredients (flour, baking powder, cinnamon, baking soda, salt) and stir them together. Push them around towards the sides of the bowl to create a well in the middle of the bowl, for your wet ingredients.
Into the middle of your large mixing bowl, add your honey, coconut oil, egg and buttermilk. Whisk your wet ingredients together till combined. Then, whisk all of your ingredients together in the bowl.
Add your blueberries to the batter and gently fold them in.
Let your batter set for a few minutes, and then adjust your batter according to the texture, if necessary. If it's too thick, try adding 1-2 tablespoons of more milk. If it's too thin, try adding 1-2 tablespoons of more flour.
Scoop your batter onto your pan or skillet (in about 1/4 cup size scoops) and cook the pancake on one side till you start to see a few bubbles forming on top. Flip your pancake and cook on the other side for a couple more minutes, till cooked through. Continue till all your pancakes have been cooked.
Stored in an airtight container in the fridge, these pancakes should last about 4-5 days.