These Blueberry Buttermilk Pancakes are absolutely the best way to begin your day. Sweet from the syrup with pops of brightness from the blueberries, they are pure heaven in every bite!
When you first get your diagnosis of gluten-intolerance or Celiac and are told that you can no longer eat any gluten, it is a crushing moment. Suddenly visions of everything you love that you can’t have flashes through your mind. Plates of sandwiches, fried chicken, French toast, bagels, pancakes, … everything you will have to figure out how to make without wheat flour. It is scary and confusing.
When you look at the typical American diet, wheat is in everything! Suddenly you realize that, for the most part, anything that is pre-prepared has to be avoided. You are going to have to learn to make almost everything from scratch until you can find reasonable substitutes.
One of the foods that I missed a lot is pancakes, the super easy, fast breakfast that we often ate for dinner too. I was delighted to create a gluten-free pancake recipe we would love. Adding blueberries also boosts the health factor and makes them even more delicious!
You can use this recipe as written or replace the sorghum or almond meal with additional all-purpose flour or GF-AP flour. This recipe makes beautiful, fluffy pancakes that rise perfectly and cook evenly on my griddle.
I am thrilled to have these blueberry buttermilk pancakes on my regular menu and hope you enjoy these delicious treats for your next brunch or breakfast!!
Have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Blueberry Buttermilk Pancakes:
- GF flour blend or AP flour, sorghum flour or almond meal
- Cornstarch, salt, baking powder, sugar, eggs, buttermilk
- Vanilla, butter, fresh or frozen blueberries, oil, maple syrup
PRO Tip:
If you forgot to warm the eggs to room temperature it is easy to bring them to room temperature quickly. Place them in a bowl and cover with warm water. Let them sit for about 10 minutes and they will have warmed up considerably.
How to make Blueberry Buttermilk Pancakes:
- Whisk to blend the flours, cornstarch, salt, baking powder, and sugar until completely combined; make a well in the center and set aside
- Blend together the eggs, buttermilk, and vanilla, slowly increase speed to medium and beat until light and foamy, a couple of minutes; reduce the speed to low and slowly pour in the melted butter, mixing until thoroughly incorporated
- Pour the wet ingredients into the center of the dry ingredients and whisk until mostly smooth – a few lumps are ok, if the batter is too thick, add a little water until it is the consistency you like
- Heat a large nonstick skillet or griddle over medium-high heat, the pan is hot enough when a drop of water bounces on the surface; when hot, add 2 tsp oil and spread it over the surface with a spatula
- Using a ladle, pour scoops of batter onto the pan/griddle, drop a few blueberries on the top of each pancake (not too many) and cook until the surface is covered with bubbles and the edges are golden and slightly dry looking; quickly flip each one and cook the second side until golden brown
- Keep warm in a low oven if making all of them at the same time; serve with warmed maple syrup
PRO Tip:
You don’t have to use the sorghum flour or almond meal if you don’t have any on hand, but they add texture and flavor to the pancakes, making them even more delicious. If you don’t use them, just add the same amount of your favorite all-purpose flour blend.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Whisk
- Large nonstick skillet or griddle
- Ladle
- Spatula
Gluten-Free Tips:
You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Delightful Blueberry Buttermilk Pancakes (Gluten Free)
These Blueberry Buttermilk Pancakes are absolutely the best way to begin your day. Sweet from the syrup with pops of brightness from the blueberries, they are pure heaven in every bite!
Ingredients
- 1 cup + 2 tbsp (135g) Gluten-Free AP flour blend* or regular all-purpose flour
- 1/4 cup sorghum flour (35g) or almond meal (21g) or more AP flour (30g)
- 2 tbsp (14g) cornstarch
- 3/4 tsp kosher salt
- 2-1/2 tsp baking powder
- 2 tbsp (25g) granulated sugar
- 2 large eggs (70g), at room temperature
- 1-1/4 cups (284g) buttermilk (low-fat is fine)
- 1/2 tsp vanilla extract
- 3 tbsp (42g) melted butter
- 1-1/2 cups (210g to 255g) fresh or frozen blueberries (unthawed), rinsed, and drained
- Vegetable oil, for frying
- Maple syrup, warmed
Instructions
- In a medium mixing bowl, combine the flours, cornstarch, salt, baking powder, and sugar. Use a whisk to stir until all the ingredients are completely combined. Make a large indentation in the center and set aside.
- In the bowl of your standing mixer or using a hand mixer, combine the eggs, buttermilk, and vanilla. Slowly increase the speed of the mixer to medium and beat for a couple of minutes or until light and foamy. Reduce the speed to low and slowly pour in the melted butter, mixing until thoroughly incorporated.
- Pour the wet ingredients into the indentation in the dry ingredients, and whisk until smooth. If batter is too thick, add a little water, 1 tablespoon at a time, until it is the consistency you like.
- Heat a large nonstick skillet or griddle over medium-high heat. You will know the pan is hot enough when a drop of water bounces on the surface. Add about 2 tsp oil and spread it over the surface with a heatproof spatula.
- Using a medium ladle, pour scoops of batter onto the hot surface. Drop a few blueberries onto each pancake (don’t use too many). Cook without moving until bubbles cover most of the surface and the edges are golden brown and dried out. Use a thin, flexible spatula and quickly flip each one. Cook the second side until golden brown.
- Keep them warm in a low oven if making them all at one time. Serve with warmed maple syrup.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
2Amount Per Serving: Calories: 282Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 295mgCarbohydrates: 45gFiber: 2gSugar: 6gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Pamela
this looks perfect for sunday breakfast. I was looking for a change this is perfect. thanks.
Jane Bonacci
Hi Pamela – Thanks for stopping by. I hope you love these as much as we do. They are a wonderful change of pace and our favorites!!
Jane Bonacci, The Heritage Cook
Hi Jenessa, thanks for stopping by! You certainly can use your regular gf flour blend in place of the protein powder for regular pancakes.
As I noted above in the article: “You can use this recipe as written or replace it with additional all-purpose flour, GF-AP flour, or more sorghum flour.” You can also include some buckwheat flour for part of the flour for a great flavor boost.
I hope you love these pancakes as much as we did!!
Jenessa's
Would this recipe work without the vi shake mix?? I use the vi but don’t always want to because of its price. I would rather use it in my shakes. I love this recipe and am gluten intolerant…..so I hope it would work. Thank you for this!!!