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Fluffy Gluten-Free Blueberry Pancakes

I want to make sure you know what you’re looking at in these photos. THESE are seriously the best, the fluffiest, the easiest, the most delicious gluten-free AND dairy-free blueberry pancakes ever. Mr. KISS in the Kitchen has been really excited about the pancake recipe testing going on around our home and has asked for these to be on our regular breakfast (or lunch or dinner) menu. And trust me- if you try them, you’ll probably have the same reaction- “These can’t be everything you say they are (GF, DF)… they’re SO fluffy!”. Keep reading to find out how to easily whip up these hotcakes and find out what that little red gadget is in the background of the photo below!

This month’s The Recipe ReDux is all about our favorite kitchen gadgets! That little red gizmo isn’t exactly involved in the hands-on recipe prep, but it sure does hold my recipe while I’m cooking! I know many of us use our phones, tablets, computers, etc. for recipes, but I’m still old-school and appreciate a piece of paper (especially when I’m recipe testing and need to jot down some notes!). My friend Rachel gave me this “Recipe Rock” several years ago and I also just gifted my mom one for Christmas! It’s simple, practical and adds a nice pop of color to your kitchen. 

Now back to these fluffy “buttermilk” pancakes. The batter is a super simple and uses a base of my favorite all purpose-gluten free flour (Bob’s Red Mill!).  It’s their 1:1 baking blend and I use it for practically all my gluten-free baking, like in these Lighter Gluten-Free Carrot CupcakesFudgy Avocado Blender Brownies or for these Chocolate Cherry Muffins! The flour is mixed with non-dairy “buttermilk” which is basically some almond milk mixed with apple cider vinegar- the final result is a pancake that tastes better than IHOP.
I wanted to show the way I make blueberry pancakes so the whole batter doesn’t turn blue when using frozen blueberries and how to make sure they’re still cooked all the way through! Each photo in the slideshow has a short caption with some pointers!
This recipe makes a nice portion with 10-12 pancakes depending on how heavy-handed you pour batter ;).

I’d also like to point out something slightly humorous about these photos. When I was done with the recipe and shoot (and sitting down with a fluffy stack of pancakes), I realized almost all the photos had ENORMOUS stacks of pancakes. So the question is- was that because of pregnancy brain or is that just because I’m a hungry preggo? I’m kinda thinking it was a little of both ;).

KISS Tip: Leave the blueberries out for a plain buttermilk pancake or swap out the blueberries for your other favorite berry, banana or even pecans!

Print Recipe
5 from 1 vote

Fluffy Gluten-Free Blueberry Pancake (GF, DF)

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 10 pancakes


Dry Ingredients

  • 2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 2 cups original sweetened almond milk or non-dairy milk of choice
  • 2 tsp apple cider vinegar
  • 1 large egg, beaten well
  • 1 Tbsp vanilla extract
  • 2 Tbsp liquid or melted coconut oil

Other Ingredients

  • 1 cup frozen blueberries, reserved


  • Mix the dry ingredients in a medium size bowl.
  • Mix wet ingredients in a glass measuring cup, making sure all ingredients, including egg, are mixed well.
  • Gradually pour wet ingredients into dry, stirring sides of bowl and making sure it’s well mixed. If clumps start to form, stop pouring the wet ingredients and break clumps (flour balls) up. Pour rest of wet ingredients and let sit for 3-4 minutes.
  • While batter is resting, heat a griddle over med-high heat. Pour or spray a light coating of oil to make sure the pancake batter won’t stick.
  • Using a 1/3 cup measuring cup, pour batter 2-3 pancakes at a time, depending on what will fit on your griddle.
  • After about a minute, batter should begin to slightly bubble (See above slideshow for instructions with photos). Carefully drop 8-10 blueberries on pancakes and cook for additional 30-45 seconds or when you can see the underside of the pancake becoming slightly brown.
  • Cook for about 60 more seconds and continue with the rest of the batter!
  • Serve with your favorite pancake toppings or enjoy plain, because they’re just that good! 

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24 Responses

  1. Oh my goodness…these looks insanely delicious + so fluffy! They are perfect! I am literally drooling over these! I cannot wait to make! Thank you so much for this mouth-watering recipe 🙂

  2. Your pancakes look so yummy, even for those of us not pregnant!! I love the tips for not making the batter blue!

    1. Thank you, Bridget! They are so good and my non-pregnant husband has been eating them left and right, lol! So glad you found that helpful; thanks for stopping by!

  3. Ahhh it’s a recipe rock! You had me guessing. Never heard of one before, but great idea. And that pancake stack looks SO darn good.

    1. Thank you, Emily! Yes, they’re perfect for weekday of weekend since they’re so easy! I could totally see these on a fun brunch menu!

  4. These look HEAVENLY! and what a great idea to add the blueberries after the pancakes are partially cooked… no BLUE pancakes! 😉

    1. Thanks so much, Catherine! Gotta love little kitchen hacks and I finally figured this one out after making many a blue pancake if I was using frozen blueberries!

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Welcome to KISS in the Kitchen! I’m Shannon, and my dad always told me “Keep it simple, Shannon”. And that’s what you’ll find here- simple recipes and simple ideas to help you get healthier and happier. Read more…



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