Gluten-free Blueberry Pancakes

For when you're not in a rush! Every now and then there is that morning where you can actually slow down and have a relaxing breakfast. What a treat! Here's my favorite recipe for gluten-free pancakes. I don't know if it's because I haven't had a regular pancake in a looonng time, but these don't taste gluten-free to me. They taste like ...well.... pancakes. They are light and fluffy. I happen to have a lot of frozen blueberries at the moment because I stocked up when they were at their peak and the price was low - so they were perfect for these pancakes. I added them still frozen - no need to thaw. You can add any fruit, or anything else you want to the batter (I didn't say it, but you know I'm thinking chocolate chips :-).

I have an electric griddle that I like to use for pancakes. (Did you hear the one about the 500 mini-crumpets I made on this griddle....?? LOL). You can use a frying pan and make one at a time, but griddles are nice because you can make a bunch together. Here are two of the three I made at one time.

With pancakes, you want to cook the first side until the batter starts to bubble before you flip them. Call me crazy, but there's something very satisfying about flipping a pancake :-)

What's a good pancake stack size to you? 2? 3? More????

These really were good!

And I must have been really really hungry!


You can use all White Rice flour or all Brown Rice flour, or combine the two to equal 1 cup. I also sometimes use half Buckwheat flour, and/or add ground Flax Seed (superfood!) for additional nutrition and fiber. I made 9 large pancakes from this batter. Needless to say, I froze the rest for another day. Honest, I did!!

Gluten-free Blueberry Pancakes


  • 1 cup Rice Flour (brown and/or white/or half buckwheat)
  • 3 Tbs. Tapioca Starch/flour
  • 1/3 cup Potato Starch
  • 1/4 tsp. NuStevia powder (or 1 Splenda packet), optional
  • 1 tsp. Baking Soda
  • 1 1/2 tsp. Baking Powder
  • 2-4 Tbs. Ground Flax Seed (optional)
  • 1/2 tsp. Salt
  • 1/2 tsp. Xanthan Gum
  • 4 Tbs. Buttermilk Powder (*see note)
  • 2 Eggs, lightly beaten
  • 1/2 tsp. Vanilla
  • 1 1/2-2 cups Water, approximately (I sometimes use half milk/half water; use the lesser amount if you like a thicker pancake)
  • 3 Tbs. Canola Oil (I sometimes use melted butter)
  • 1 cup blueberries, frozen or fresh

*Note: if you don't have buttermilk powder, you can leave it out, or use milk instead of water. You can even add a little lemon juice to the milk to give it a little tang if you want to.

If you're using an electric griddle, preheat it to about 350 degrees. Otherwise, heat your frying pan or gas griddle as you normally do. I usually add a little butter.

  1. Combine all of the dry ingredients in a bowl and mix well.
  2. Add the water, vanilla, eggs, and oil and beat just until blended. A few lumps are OK.
  3. Pour onto hot pan. When they start to form bubbles, flip and cook the other side until golden brown.
  4. Serve them up with your favorite toppings!

Tip: To get an 'even' spread of blueberries in your pancakes, instead of adding them to the batter, drop them one by one onto each pancake after you pour them on the griddle. This also keeps them from breaking up in the batter and turning the batter blue :-)

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  1. Bonnie, thanks for this. We were using Pamela's baking mix but the buttermilk in it did not agree with Brigitte. I substituted dry milk powder for the BM powder and it came out very nice. We're fans of making the blueberries into a compote (heat frozen blueberries until they come to a boil then mix in a little Tapioca starch to thicken) and spooning it on top of the pancakes.

    Jim & Brigitte

  2. I made this the other morning without the buttermilk, but used coconut milk. They were better than the all purpose flour kind. Thanks so much for this recipe. ;-)

  3. What a great idea to use coconut milk! I've been using coconut milk as a replacement for cream in some recipes for friends who can't eat dairy. Didn't think of trying it in these pancakes. I'm glad they turned out so well!