Fluffy, moist gluten-free blueberry pancakes loaded with blueberries and a hint of lemon. An easy gluten-free breakfast everyone will love.
Pancakes frequent our breakfast table often. Not only because they are delicious but because they are easy too. These gluten-free lemon blueberry pancakes are a fantastic addition to anyone’s gluten-free arsenal for both those reasons: delicious and easy!
DOES IT MATTER WHAT GLUTEN-FREE FLOUR I USE?
Short answer, yes. For best results, use a gluten-free flour that has xanthan gum in it. If it doesn’t have xanthan gum you will want to add a small amount to help the pancake batter have some elasticity and help increase the moisture level in the final product. With no gluten present, xanthan gum helps replace the properties gluten offers to pancakes.
FRESH VS DRIED BLUEBERRIES:
I like to use dried, rehydrated blueberries for this recipe. I do this to add flavor but lessen the amount of liquid that is added to the pancakes. This method helps limit the amount of “soggy” spots you may get when making blueberry pancakes especially when using fresh blueberries.
DAIRY-FREE OPTION:
I love this gluten-free blueberry pancake recipe because you can adapt it for the milk you have on hand. We usually have regular cows milk but sometimes we have almond, coconut or macadamia nut milk in the fridge. This recipe will be delicious with whatever milk or milk substitute you use.
With this recipe, you can have delicious, moist lemon blueberry pancakes that are gluten-free and dairy-free without sacrificing flavor. That’s a big win in my book!
DELICIOUS TOPPINGS:
These gluten-free blueberry pancakes are fantastic with many different toppings. Try this recipe topped with this simple lemon syrup or any extra warm rehydrated blueberries.
I love rehydrating my dried blueberries by placing about 1 cup of dried blueberries with 1 tsp vanilla then covering with hot water until the blueberries are just covered. I let them steep for 1-12 hours. The longer you let them steep the more liquid the blueberries will absorb. When ready to use as a topping, warm then scoop on top. This topping isn’t overly sweet but definitely 100% delicious “blueberry-ee.”
If you like this recipe, you may also like these:
- Simple Lemon Syrup (amazing with these pancakes but great on just about anything you want to add a little lemon too)
- Ice Cream Tacos
- Strawberry Mousse Bars (Gluten-Free)
- Low Carb Chocolate Chip Cookies (with Coconut)
- Homemade Ice Creams (lemon, Oreo, rocky road, mint Oreo, Nutter Butter, caramel toffee… so many to choose from)
HERE’S THE FULL PRINTABLE GLUTEN-FREE LEMON BLUEBERRY PANCAKES RECIPE. ENJOY!
Lemon Blueberry Pancakes (Gluten-Free)
Fluffy, moist gluten-free blueberry pancakes loaded with blueberries and a hint of lemon. An easy gluten-free breakfast pancake.
Ingredients
BLUEBERRIES:
- 1/2 cup dried blueberries
- 1/4 cup hot water
- 1 tsp vanilla
PANCAKE BATTER:
- 1/4 cup oil, vegetable or canola
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 Tbs fresh lemon juice
- zest of 1 lemon
- 3/4 cup gluten-free flour (with xanthan gum)
- 1/3 cup oat flour (milled oats)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup milk or milk substitute
- drained blueberries (listed above)
Instructions
Rehydrating Dried Blueberries:
- Place blueberries in a cup. Add 1 tsp vanilla and 1/4 cup hot water. Water should cover or almost cover dried blueberries. Let soak for 1-12 hours. The longer they soak the more the blueberries will absorb. *I like to prep the blueberries the night before. This way they are ready for me when I make pancakes in the morning. Before adding to pancake batter, drain any excess liquid.
PANCAKE BATTER:
- In a medium mixing bowl, add oil, sugar, vanilla, egg, lemon juice and zest. Blend until mixture turns light yellow.
- Add GF flour, oat flour, baking soda, and salt. Mix only until dry ingredients are wettened. Add milk, mix until blended.
- Fold in well-drained blueberries. The more the batter is mixed, the more it will change color to purple/blue from the berry juice.
- Using a skillet or non-stick pan over medium heat, add a small amount of fat (butter, oil, pan spray) to the pan. Pour 1/4 to 1/3 cup batter for each pancake. Cook until small bubbles begin to form and bottom starts to brown, about 2-3 minutes. Flip and cook additional 1-2 minutes until pancake begins to brown. Both sides should be light to medium brown and cooked all the way through.
- Serve with your favorite toppings, blueberry sauce, lemon syrup, etc.
Notes
Do you have extra pancakes? Store leftovers in a ziploc bag in the fridge for up to 5 days or in the freezer for up to 2 months. Reheat and enjoy.