There’s something irresistible about the smell of gluten free blueberry pancakes sizzling on a Saturday morning. Whether you’re the cook or the diner, this recipe delivers fluffy, dairy-free pancakes made with coconut flour and studded with juicy blueberries.
These pancakes are dairy free and use coconut flour as the primary flour, which gives them a light, slightly sweet flavor that complements the fruit and keeps the pancakes thick and tender.
Table of Contents
Pancakes are fun to make and perfect for weekend breakfasts, quick snacks, or meal-prepping for the week. These freeze well, so you can bake a batch and store extras for busy mornings.
Here’s Why These are Fluffiest Gluten-Free Blueberry Pancakes
These are among the best gluten-free blueberry pancakes because they’re light, tender, and full of blueberry flavor while remaining dairy-free. Highlights include:
- Work well with fresh or frozen blueberries
- Easy to store or freeze
- Great for snacks and lunches
- Quick to mix — just a spoon and a whisk required
Ingredients & Possible Substitutions
Below are the main ingredients and common substitutions that work well in this recipe:
- Milk – Almond milk was used when testing; oat, coconut, or soy milk also work.
- Vanilla extract – Use pure vanilla for best flavor.
- Coconut flour – This recipe relies on coconut flour for texture and flavor; it’s not easily swapped 1:1 for other flours.
- Tapioca flour (tapioca starch) – Acts as a binder and tenderizer; cornstarch or arrowroot can substitute if needed.
- Eggs – Eggs create the light, fluffy texture. For egg-free options, a commercial egg replacer may be the closest alternative.
- Honey – Adds gentle sweetness; maple syrup can replace honey, though the batter will be slightly thinner.
- Lemon juice – Helps create lift in the batter; apple cider vinegar can be used instead.
- Blueberries – Use fresh or frozen (see the frozen blueberry note below).
Exact measurements and step-by-step directions appear in the recipe card below.
Fresh or Frozen Blueberries?
Both fresh and frozen blueberries work beautifully. If using frozen berries, do not thaw them before adding. Make sure there are no ice crystals clinging to the fruit; sprinkle the berries onto each pancake as it cooks and then flip when ready.
Step-by-Step Directions
Step One: In a large bowl, whisk the eggs until pale. Add the milk, honey, lemon juice, and vanilla, then gradually whisk in the dry ingredients (coconut flour and tapioca). Stir in baking powder, baking soda, salt, and a pinch of cinnamon. Let the batter rest for 30 minutes.
Cooking & Flipping the Pancakes
Step Two: Heat a griddle over medium heat. Spray lightly with cooking spray. Using a large ladle, drop one scoop of batter onto the griddle and immediately sprinkle 6–7 blueberries on top.
Step Three: Cook until the bubbles on top begin to burst, then flip and cook the other side. Each side typically takes 1–2 minutes.
Cooking Tip
If the bottoms brown too quickly, lower the heat to low–medium. A slightly cooler griddle ensures the centers cook through without burning the exterior.
Keeping Pancakes Warm & Longer Storage
To keep pancakes warm while you finish cooking a batch, preheat the oven to 250°F. Arrange cooked pancakes on a baking sheet, cover with foil, and keep in the oven for up to 20 minutes. Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Pancake Pro Tips
Small details make a big difference in gluten-free pancakes:
Use room-temperature ingredients. Eggs, milk, and coconut flour blend more evenly at room temperature, producing a lighter batter.
Measure flours by weight. A digital scale gives the most consistent results — a cup can vary between cooks, but weight is exact.
FAQs
Why sprinkle the blueberries on top of the pancakes instead of mixing them into the batter?
Can I use frozen blueberries?
How can I keep pancakes warm after making them?
Can I double the recipe?
More Pancake Recipes
If you try this recipe, please leave a review and rating!
The Very Best Gluten Free Blueberry Pancakes
Ingredients
- 3 eggs
- ¾ cup almond milk
- 1 Tablespoon honey
- 1 ½ teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 57 grams coconut flour (about 1/2 cup plus 1 Tablespoon)
- 60 grams tapioca flour (about 1/2 cup)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- Pinch of cinnamon
- ½ cup fresh blueberries
Instructions
- Whisk the eggs for 1 minute in a large bowl.
- Add the milk, honey, lemon juice, and vanilla and whisk for another minute.
- In a separate bowl, combine the coconut and tapioca flours.
- Gradually add the flour mixture to the egg mixture one spoonful at a time while whisking.
- Stir in baking powder, baking soda, salt, and cinnamon until combined.
- Set the batter aside to rest for 30 minutes.
- Heat a large griddle over medium heat and lightly spray with cooking spray.
- Ladle batter onto the griddle and immediately sprinkle 6–7 blueberries on top.
- Cook until bubbles begin to burst, then flip and cook for about one more minute. If the bottoms brown too quickly, lower the heat to low–medium.
- Serve immediately with syrup or keep warm in a low oven.
Notes
- Bring all ingredients to room temperature for best results.
- Whisk the eggs for one minute before adding the other liquids.
- Sprinkle blueberries on top of each pancake rather than mixing them into the batter.
- Lower the heat if the bottoms brown too quickly.
Nutrition
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Carbohydrates: 20 g
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Protein: 5 g
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Fat: 4 g
For more delicious recipes, check out:
- Amazing Gluten Free White Bread Without Xanthan Gum
- Step by Step to the Best Gluten Free English Muffins
- Gluten Free Buttermilk Pie
- Almond Flour Graham Cracker Crust