Gluten-Free Blueberry Pancakes

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Prep Time15 min

These gluten-free pancakes are full of color from plump and delicious blueberries. Top with maple syrup or nut butter for added protein and healthy fat.

Gluten-Free Blueberry Pancakes


  • 1¼ - 1½ cups of gluten-free all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1¼ cups milk
  • 1 egg
  • 3 tablespoons butter, melted (optional)
  • 2 cups California Giant blueberries


      • Stir together flour and next three ingredients in a large bowl. Whisk together buttermilk and eggs; gradually stir into flour mixture. Gently stir in butter. (Batter will be lumpy - don't mix too much!) Let stand for 5 minutes.
      • Pour about ¼ cup batter for each pancake onto a hot (350 degrees) buttered griddle.
      • Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3-4 minutes or until golden brown.
Gluten-Free Blueberry Pancakes

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!