Name: The Best Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 2 eggs; 2 cups gluten-free all-purpose flour; 2 tbsp sunflower oil (plus oil greasing the skillet); 2 tbsp maple syrup; 1/2 tbsp sugar; 1 tsp baking powder; 1 tbsp baking soda; 1/4 teaspoon salt (optional); 1 cup of milk; ½ cup of fresh blueberries; ½ cup of fresh blueberries; 2 tbsp sugar; 2 tbsp water (optional/ as needed); 1 tbsp lemon juice; 1 tbsp Pistachios; Blueberries

Jump to Recipe

I don’t know about you, but there’s something about a stack of fluffy blueberry pancakes that instantly transports me back to lazy weekend mornings. I can almost hear the sizzle of the batter hitting the skillet and the sweet aroma of blueberries warming up in the kitchen. It’s like a breakfast hug, right? These pancakes are the kind that you’ll want to make again and again, not just because they’re delicious, but because they remind you of those cozy, carefree days when time seemed to slow down and all that mattered was a plate of warm pancakes. And let’s be honest, who doesn’t love a good nostalgic moment with food?

Now, I know there are a million pancake recipes out there, but there’s just something magical about this one. I’m talking about the perfect balance of light, fluffy texture and bursts of juicy blueberries in every bite. Plus, the homemade blueberry jam? Absolute game-changer. It’s got that sweet-and-tart vibe that pairs so well with the pancakes, and it’s super simple to make! No fancy ingredients or complicated steps here, just wholesome, delicious goodness that’s guaranteed to put a smile on your face.

Whether you’re whipping these up for a family brunch or treating yourself to a solo morning of indulgence, these blueberry pancakes are the way to go. So, let’s skip the box mix and go all-in on this nostalgic homemade recipe. I promise, once you try them, you’ll understand exactly why this is the best way to start your day!

Table of Contents

Ingredients

Pancake mixture:

2 eggs – These are the foundation for a fluffy texture and smooth batter.
2 cups gluten-free all-purpose flour – This keeps the pancakes light, fluffy, and gluten-free!
2 tbsp sunflower oil (plus oil for greasing the skillet) – The oil helps keep the pancakes moist and golden brown.
2 tbsp maple syrup – A touch of sweetness to make the pancakes extra tasty.
1/2 tbsp sugar – Just a little bit of sugar to enhance the maple syrup flavor.
1 tsp baking powder – This helps the pancakes rise to perfection.
1 tbsp baking soda – Another leavening agent to make your pancakes extra fluffy.
1/4 teaspoon salt (optional) – A pinch of salt to balance out the sweetness.
1 cup of milk – The milk creates a smooth, creamy batter that’s easy to cook.
½ cup of fresh blueberries – These juicy blueberries are the star of the show, adding that fresh, fruity burst!

Blueberry Jam:

½ cup of fresh blueberries – Fresh blueberries create the base for this delicious jam.
2 tbsp sugar – A little sweetness to turn those blueberries into the perfect jam.
2 tbsp water (optional/ as needed) – Add just a bit of water if you want the jam to be a bit runnier.
1 tbsp lemon juice – A squeeze of lemon juice gives the jam a nice, tangy kick.

Decorate with:

1 tbsp pistachios – These crunchy nuts add a little something extra to your pancakes.
Blueberries – Top with extra fresh blueberries for a burst of flavor and color.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Whisk together the GF-flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. In another bowl, mix the eggs, sunflower oil, and vanilla extract until combined.

3. Add the milk and mix well.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, it’s okay if there are small lumps.

5. Gently fold in the blueberries.

6. Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.

7. Scoop about 1/4 cup of batter for each pancake onto the skillet.

8. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side for another 1-2 minutes, until golden brown.

9. Place a small pan or saucepan over low heat. Pour the blueberries, sugar, lemon juice, and 2 tbsp of water into the pan.

10. Bring to a boil.

11. Cook until the mixture thickens and the blueberries are softened. (If you prefer juicier jam, you can leave it slightly runny, but the blueberries should still soften.)

12. Serve the pancakes warm.

13. Pour the blueberry jam on top and sprinkle with pistachios.

Tips & Tricks for the Perfect Blueberry Pancakes

Don’t Overmix the Batter: It’s okay if the batter is a little lumpy! Overmixing can lead to tough pancakes, so stir gently until just combined.
Use Fresh Blueberries: Fresh blueberries give you the best texture and flavor. If using frozen, let them thaw and pat them dry to avoid excess moisture in the batter.
Grease the Pan Well: Make sure your skillet or griddle is well-greased to prevent the pancakes from sticking and to ensure they cook evenly. Use a little butter or oil for that perfect golden brown finish.
Preheat Your Pan: Give your skillet a few minutes to heat up on medium before cooking the pancakes. You want the batter to sizzle when it hits the pan!
Check for the Right Pancake Temperature: To test the skillet, drop a small amount of water on it. If it sizzles and evaporates quickly, it’s the right temperature for cooking.
Flip Once, Flip Right: Wait for the edges to look set and for bubbles to form before flipping. This ensures that your pancakes cook evenly and don’t fall apart when you turn them over.
Keep Pancakes Warm: If you’re making a big batch, keep the pancakes warm in a low oven (about 200°F) while you cook the rest, so they all stay nice and hot when served.
Customize Your Jam: If you like a thicker jam, cook it a little longer, or add a little extra sugar for sweetness. You can also try adding spices like cinnamon or nutmeg for a twist.

Yield: 10