Get ready to enjoy an extra moist and tender gluten-free blueberry pancake made with my secret ingredient… dairy-free yogurt! This post contains affiliate links. Please see my disclosures.
Brunch isn’t complete without pancakes, but I know, as someone following a strict gluten-free diet, I must enjoy pancakes at home.
This is because most restaurants that offer gluten-free pancakes get it wrong. They cook their gluten-free pancakes on the same griddle as the wheat-flour pancakes, often using the same spatulas to flip them, too.
Knowing that I could get glutened even by eating a gluten-free pancake at a restaurant is why I make them myself at home when I want to enjoy pancakes.
And with the blueberry season (starting in April), I decided to get a jumpstart on baking with this antioxidant-rich superfood.
Ingredients for My Gluten-Free Pancake Recipe
In my opinion, you can’t make this gluten-free pancake recipe without yogurt! The yogurt helps to make it moist and fluffy.
And when I bake, I try to bake dairy-free, so I generally use a plant-based yogurt alternative, like So Delicious coconut milk yogurt alternative. The yogurt will help make the pancakes thick, fluffy, creamy, and dreamy.
To make this gluten-free pancake recipe, you’ll need the following ingredients:
(1) Gluten-Free Flour: If your blend contains xanthan gum, omit it from the recipe. I recommend Better Batter All-Purpose Gluten-Free Flour or Bob’s Red Mill 1-to-1 Gluten-Free Flour. Both contain xanthan gum, so you’re good to go.
(2) Dairy-Free Yogurt: Yogurt adds thickness, fluffiness, and richness to the recipe. If you don’t want to use yogurt, I suggest trying my No-Fail Gluten-Free Pancake Recipe (with Pumpkin Pancake Option) instead.
(3) Dairy-Free Milk: You can use almond, soy, or cashew milk.
(4) Fresh Blueberries: April is the start of blueberry season, so stock up and enjoy! Do not use frozen berries.
(5) Apple Cider Vinegar: ACV will help the pancakes rise and become fluffy.
(6) Cinnamon: Cinnamon adds an excellent spice to the pancakes. A little goes a long way.
Making Gluten-Free Pancakes
Most of you have made pancakes before, so I won’t bore you with detailed, step-by-step instructions.
The gist is, however, to combine all your dry ingredients in one bowl, then combine your wet ingredients in another bowl, then mix it all together. After the batter is combined, fold in the blueberries.
Allow the batter to rest for about five minutes, which enables the flour to fully absorb the wet ingredients and results in a fluffier pancake.
While your batter is resting, heat your griddle so it’s hot when you add your first scoop of batter.
Many recipes will have you add some fat to the griddle, such as butter or oil. You can do that, and it will crisp the outside of your pancakes more quickly.
However, if you use a non-stick pan, you can omit this step altogether. The recipe has plenty of fat in it already without having to add more. It will be nicely brown on both sides with only the heat from the griddle.
Once all your batter is cooked, working in batches, get ready to enjoy one delicious, fluffy, and creamy pancake!
Stack them high and enjoy with vegan butter, maple syrup, and more fresh blueberries on top to add more antioxidants to your breakfast.
Pancake Mix-In Ideas
Pancakes can be enjoyed in so many ways. I love adding fresh blueberries, as they’re in season right now, but try any of these excellent gluten-free pancake mix-in ideas:
- Dried fruits
- Nuts or seeds
- Chocolate chips
- Canned pumpkin (try my pumpkin pancake recipe)
- Coconut flakes/chips
If you want to double or triple this batch, you can freeze any leftover pancakes for a rainy day. They freeze well.
To prepare them for freezing, let them cool completely on a single layer of a parchment-covered baking sheet.
Once cooled, put the entire baking sheet inside your freezer for 10 minutes. Once they are extra cold or “flash frozen,” you can then stack them and store them in a zip-top bag in your freezer.
The short 10-minute flash freeze will prevent them from sticking together in the freezer, allowing you to remove only the fluffy pancakes you want and keep the rest frozen.
To enjoy them frozen, lightly heat them in your microwave before you’re ready to enjoy them.
Gluten-Free Blueberry Pancakes with Dairy-Free Yogurt
- Non-stick griddle or pan
- 1 cups gluten-free flour blend I use Better Batter or Bob's Red Mill 1-to-1
- 1/4 tsp xanthan gum omit if your blend already contains xanthan gum
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 5.3 oz dairy-free yogurt I used So Delicious® Vanilla Coconutmilk Yogurt Alternative
- 3/4 cups unsweetened almond milk
- 2 tbsp pure maple syrup
- 2 tbsp canola oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup fresh organic blueberries
- In a large bowl, whisk to combine gluten-free flour blend, xanthan gum (if using), salt, baking powder and ground cinnamon.
- In a small bowl, combine the yogurt, milk, pure maple syrup, canola oil, vanilla extract and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients. Whisk until combined. It’s okay if there are still some clumps.
- Carefully stir in the blueberries.
- Preheat a griddle or nonstick pan over medium heat. Let the batter rest at least 5 minutes while the griddle heats.
- Once griddle is hot, spoon ¼ cup of batter onto the griddle to form a pancake, then repeat until griddle is full (do not overcrowd pancakes).
- Cook for 3-4 minutes, until bubbles start to form and the bottom is golden brown. Flip and cook for an additional 2 minutes until bottom of pancake is cooked through and golden brown.
- Repeat with remaining batter.
- Serve pancakes immediately and top with vegan butter (optional), fresh blueberries (optional), and pure maple syrup (optional).