Delicious Blueberry Pancakes Recipe for Breakfast Lovers

Looking for a delicious and healthy breakfast option that is both gluten-free and low in sugar? Look no further than these blueberry pancakes! Packed with fresh blueberries, these pancakes are bursting with flavor, while still being gentle on your digestive system. Plus, with just a few simple substitutions, you can easily make them vegan or dairy-free as well.

But don’t let the healthy ingredients fool you – these pancakes are still incredibly tasty and satisfying. Whether you’re looking to start your day on a healthy note or simply enjoy a delicious brunch with friends and family, this blueberry pancake recipe is the perfect choice.

So why settle for boring old pancakes when you can enjoy the sweet, juicy goodness of fresh blueberries paired with fluffy gluten-free goodness? Give this recipe a try and discover your new favorite breakfast treat!

Why You’ll Love This Recipe

Blueberry Pancakes (Gluten Free and Low Sugar)
Blueberry Pancakes (Gluten Free and Low Sugar)

Blueberry Pancakes are a breakfast staple loved by people of all ages, but have you ever had gluten-free and low sugar Blueberry Pancakes? This recipe is not only delicious but also healthy and nutritious. Here are some reasons why you’ll love this recipe:

Firstly, this recipe features gluten-free flour that makes it a great option for those who want to enjoy pancakes without the negative effects of gluten in their diet. Additionally, the sugar content is much lower than a typical pancake with only 1/4 cup of white sugar in the entire recipe.

Secondly, these blueberry pancakes are packed with fresh blueberries which add a natural sweetness and antioxidant boost. Blueberries are known to be high in vitamins C and K, as well as fiber, which is essential for digestive health.

Furthermore, this recipe uses Egg Beaters egg substitute or almond milk instead of regular eggs and dairy milk, making it vegan and dairy-free. These substitutions make it possible for people on special diets to also enjoy these delicious pancakes.

Lastly, these pancakes are easy to make with simple ingredients you probably already have in your pantry, such as baking powder, salt, and butter – They come together quickly and won’t require an extensive shopping list or kitchen gadgets.

All in all, these blueberry pancakes are the ultimate breakfast treat that won’t leave you feeling bloated or guilty, just satisfied and nourished. So why not give this recipe a try the next time you’re craving something sweet and delicious?

Ingredient List

 Wake up to a stack of fluffy, gluten-free blueberry pancakes!
Wake up to a stack of fluffy, gluten-free blueberry pancakes!

Here are the ingredients you will need to make these delicious and healthy gluten-free blueberry pancakes:

  • 2 cups of gluten-free all-purpose flour (or a mix of oat, coconut, and almond flour for a low-carb keto option)
  • 2 tablespoons of white sugar (or a sugar substitute for a less sweet version)
  • 2 teaspoons of baking powder (gluten-free if needed)
  • 1/2 teaspoon of salt
  • 2 eggs (or Egg Beaters egg substitute for a vegan option)
  • 1 1/4 cups of milk of your choice (dairy or non-dairy such as almond or oat milk)
  • 2 tablespoons of melted butter (or coconut oil for a dairy-free option)
  • 1 cup of fresh blueberries

Note: If you do not have access to gluten-free all-purpose flour, you can also mix different gluten-free flours such as oat, almond, and coconut flour in equal parts.

Optional ingredients: You can add extra flavor to the pancakes by incorporating lemon zest or vanilla extract. Also, if you want to boost the fiber content, consider adding some rolled oats to the batter.

The Recipe How-To

 Who needs sugar when you have the natural sweetness of blueberries?
Who needs sugar when you have the natural sweetness of blueberries?

Now, let’s get to the fun part – making our gluten-free and dairy-free blueberry pancakes recipe! Don’t worry; this recipe is easy enough for even the most inexperienced cooks. Just follow the steps below, and you’ll have a stack of fluffy pancakes in no time!

Blueberry Pancakes Recipe

  • 1 cup gluten-free purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp white sugar
  • 1 Egg Beaters egg substitute
  • 3/4 cup milk of choice
  • 1/2 cup fresh or frozen blueberries
  • 2 tbsp butter or dairy-free alternative, melted


[Step One]

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

[Step Two]

In a separate mixing bowl, whisk together the Egg Beaters egg substitute and your milk of choice until frothy.

[Step Three]

Add your wet egg mixture into your dry ingredients’ mixture, slowly mixing until smooth batter forms.

[Step Four]

Carefully fold in the blueberries into pancake batter.

[Step Five]

Finally, stir in the melted butter to bring everything together while adding more flavor.

[Step Six]

Heat a non-teflon skillet over medium-high heat. Grease with a small amount of oil or spray.

[Step Seven]

Using a ladle or measuring cup, pour batter onto your heated pan forming four-inch size pancakes.

[Step Eight]

Once bubbles start to form on top of each pancake and the edges begin to crisp up (typically at about two minutes), flip it over using a spatula.

[Step Nine]

Cook for an additional minute or until golden brown on both sides.

See Notes

Bam! There you have it – your dairy-free and gluten-free blueberry pancakes recipe! These fluffy pancakes are perfect for a relaxing weekend brunch, busy mornings, or whenever you’re craving something sweet. Make sure to jot down the recipe or print it out because trust me, you’re going to want to make these again!

[Include see note]

See Notes

  • Don’t overmix the batter. It’s totally okay if it’s still lumpy!
  • If your batter is too thick, add a little bit more of your milk of choice to thin out the mixture.
  • The key to perfectly cooked pancakes is determining when to flip – wait until bubbles start forming on top of each pancake and the edges begin to crisp up before flipping them over.
  • If using frozen blueberries, make sure they’re not completely thawed before adding them to the batter.


Substitutions and Variations

 These pancakes are so light and airy, they practically float off the plate.
These pancakes are so light and airy, they practically float off the plate.

Pancakes are a versatile dish that can be made with a variety of ingredients to suit different dietary needs and preferences. This blueberry pancake recipe can easily be modified to accommodate various substitutions and variations.

For those who are gluten-free, make sure to use a gluten-free purpose flour blend in place of regular wheat flour. Almond flour or coconut flour can also be used for a lower carb option. Rolled oats can also be blended into a fine powder and used in place of regular flour for more fiber and nutrients.

To make the pancakes vegan or dairy-free, swap out the milk and butter with non-dairy alternatives such as almond milk or coconut oil. Egg Beaters egg substitutes or flax eggs can replace actual eggs in the recipe.

For those watching their sugar intake, try swapping out the white sugar with a natural sweetener like maple syrup or honey. And if you’re feeling adventurous, add some lemon zest for a tangy twist on classic blueberry pancakes.

Fresh blueberries aren’t the only fruit option – frozen blueberries, strawberries or raspberries can be mixed and matched with fresh fruit to vary the flavor.

With these easy substitutions and variations, anyone can enjoy delicious and healthy blueberry pancakes without sacrificing taste or dietary restrictions.

Serving and Pairing

 Enjoy a guilt-free breakfast that won't weigh you down.
Enjoy a guilt-free breakfast that won’t weigh you down.

Once your fluffy gluten-free blueberry pancakes are ready, it’s time to enjoy them with your favourite toppings or pairings. These pancakes have a subtle sweetness and a burst of blueberry flavour, making them perfect for a hearty breakfast or brunch.

One of the most common ways to serve pancakes is to top them with maple syrup or honey. However, you can also try adding sliced bananas, diced strawberries, chopped nuts or coconut flakes to create a colourful and flavourful pancake stack.

For a protein-packed breakfast, you could add some almond butter or peanut butter on top of the pancakes along with a handful of fresh blueberries. You can also swap traditional maple syrup for homemade blueberry sauce – simply simmer fresh or frozen blueberries in water until they start to break down and thicken, then add a little honey or stevia to taste.

If you want to take your pancake game to the next level, consider serving them with bacon or turkey sausage and a side of scrambled eggs. If you’re feeling fancy, top your stack of blueberry pancakes with whipped cream or Greek yogurt and garnish with lemon zest for extra zing.

When it comes to pairing these pancakes with beverages, coffee or tea are the obvious choices. You can also try a glass of cold almond milk, hot cocoa or freshly squeezed orange juice.

No matter how you serve them or what you pair them with, these gluten-free blueberry pancakes are guaranteed to satisfy your cravings and fuel your day ahead.

Make-Ahead, Storing and Reheating

 These pancakes are so delicious, you won't even miss the gluten.
These pancakes are so delicious, you won’t even miss the gluten.

Once you’ve had a taste of these delicious gluten-free blueberry pancakes, you’ll undoubtedly want to keep them around for some time. Luckily, they are easy and convenient to make-ahead, store and reheat.

To start, once you’ve finished cooking the pancakes, allow them to cool before storing. This ensures that they don’t retain any moisture and become soggy. You can store your pancakes in an airtight container or reusable bag for up to 5 days in the fridge.

When it comes to reheating your pancakes, there are multiple options. If you prefer oven baking, preheat your oven to 350ºF (175ºC) and then place your pancakes on a baking sheet lined with parchment paper. Heat them up for around 5-7 minutes or until heated thoroughly.

Another way is to use a microwave for faster results. Simply place your pancake on a microwaveable dish or paper towel and heat it up for around 30 seconds – check if it’s warm enough as heating time may vary depending on the microwave.

Feel free to top your reheated pancakes with some fresh blueberries or maple syrup for that extra yum factor! Additionally, if you’re looking for something different, try freezing your cooked pancakes – they will last up to 2 months frozen with proper storage. That way, you can have a yummy breakfast waiting for you even on the busiest of mornings (just pop them into the toaster).

By following these simple tips, you can easily preserve your gluten-free blueberry pancakes and enjoy them anytime you please!

Tips for Perfect Results

 Say goodbye to boring breakfasts and hello to blueberry pancakes!
Say goodbye to boring breakfasts and hello to blueberry pancakes!

When it comes to preparing the perfect blueberry pancakes, there are a few key things to keep in mind to ensure the best possible outcome. Here are some tips that will guarantee that your gluten-free and low sugar blueberry pancakes turn out fluffy, tasty, and healthy.

Firstly, it is essential to measure all of the ingredients accurately. These measurements include flour, baking powder, sugar, salt, milk or milk substitute, eggs or egg substitutes, and butter or butter substitute. Each ingredient plays a crucial role in creating a delicate balance of flavor and texture. Using inaccurate measurements could result in pancakes that are too dry or too dense.

Secondly, do not overmix the batter. Over-mixing the pancake batter can cause the pancakes to become tough and chewy instead of light and fluffy. Mix it until all of the ingredients have just combined together.

Thirdly, let the batter rest for five minutes before cooking. This resting time allows the baking powder to activate effectively while permitting the combined ingredients to meld together. Moreover, it will give you fluffier blueberry pancakes.

Fourthly, for even cooking results and easy flipping, make sure your pan is hot enough before adding your pancake mixture. A properly heated skillet will help create golden brown on each side of your pancake. You can test if your skillet is hot enough by sprinkling a little water onto it. If it sizzles and evaporates rapidly, then it’s ready for cooking.

Fifthly, keep an eye on the heat while cooking pancakes. Adjusting the heat appropriately can prevent burned or undercooked pancakes. It is important not to cook them at high flame as they can get burnt quickly.

Lastly, add fresh blueberries just before pouring your pancake batter into your heated skillet or griddle. Don’t overfill the skillet with berries because they might burst making it hard to flip them around.

By following these tips, you’ll approach the blueberry pancake-making process with greater confidence and ease.

Bottom Line

In conclusion, these blueberry pancakes are an excellent choice for anyone who wants to indulge in a delicious breakfast without compromising their health goals. They are gluten-free, low-sugar, and can be adjusted to suit any dietary preferences. With the help of this recipe article, you can easily prepare fluffy blueberry pancakes that will satisfy your cravings while keeping you energized throughout the day. So why not give these pancakes a try today? You never know, they might just become your new favorite breakfast dish!

Blueberry Pancakes (Gluten Free and Low Sugar)

Blueberry Pancakes (Gluten Free and Low Sugar) Recipe

A pleasant light pancake sprinkled with a hint of blueberries!
No ratings yet
Prep Time 10 mins
Cook Time 1 min
Course Breakfast
Cuisine Gluten-free
Servings 30 pancakes
Calories 271.4 kcal


  • 1 1/2 cups flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup milk or 1 cup lactaid milk
  • 1 eggs or 1/4 cup Egg Beaters egg substitute
  • 3 tablespoons butter
  • 1 cup blueberries


  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.
  • Blend blueberries into liquid and mix 3/4 cup into bowl. Save 1/4 cup blueberry liquid and add to syrup dish if desired.
  • Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Add Your Own Notes


Serving: 141gCalories: 271.4kcalCarbohydrates: 38.5gProtein: 7gFat: 10.2gSaturated Fat: 5.9gCholesterol: 67.5mgSodium: 807.3mgFiber: 1.7gSugar: 5.6g
Keyword < 15 Mins, Breakfast, Easy, Free Of..., High In..., Lactose-free
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