Fluffy Gluten-Free Blueberry Pancakes with Homemade Blueberry Jam

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These gluten-free blueberry pancakes are light, fluffy, and bursting with flavor, perfect for busy families, brunch-loving vegetarians, and anyone looking for a healthy, gluten-free breakfast option. Topped with a simple homemade blueberry jam and a sprinkle of pistachios, these pancakes are as pretty as they are delicious.

As a mom who’s always cooking from scratch and juggling dietary needs, I know the challenge of finding breakfast recipes that are easy, allergy-friendly, and actually taste amazing. This is one of our family favorites, quick to prep, naturally gluten-free, and full of wholesome ingredients. The best part? You don’t need any fancy tools or ingredients.

Recipe Highlights & Benefits

• Vegetarian & Gluten-Free
• Can be made dairy-free with plant-based milk
• Quick prep: Ready in under 30 minutes
• Uses simple pantry staples
• Kid-friendly, brunch-worthy, and freezer-friendly

What You’ll Need (Ingredients Overview)

This easy pancake recipe uses gluten-free all-purpose flour, eggs, a splash of vanilla extract, and fresh blueberries for a naturally sweet burst in every bite. The blueberry jam is just three ingredients, berries, sugar, and lemon juice, and takes less than 10 minutes to make.

For the pancakes:

• 2 eggs
• 2 cups gluten-free all-purpose flour
• 2 tbsp sunflower oil
• 2 tbsp maple syrup
• ½ tbsp sugar
• 1 tsp baking powder
• 1 tbsp baking soda
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup milk (dairy or non-dairy)
• ½ cup fresh blueberries

For the blueberry jam:

• ½ cup fresh blueberries
• 2 tbsp sugar
• 2 tbsp water
• 1 tbsp lemon juice

Toppings:

• Pistachios
• Fresh blueberries

Step-by-Step Instructions

Make the Pancake Batter:

1. In a large bowl, whisk the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs, oil, maple syrup, vanilla, and milk.
3. Gently combine the wet and dry ingredients until just mixed, lumps are okay.
4. Fold in the fresh blueberries.

Cook the Pancakes:

1. Preheat a non-stick skillet over medium heat and lightly oil it.
2. Scoop ¼ cup of batter per pancake into the skillet.
3. Cook 2–3 minutes until bubbles form. Flip and cook another 1–2 minutes until golden.

Make the Blueberry Jam:

1. In a small pan, combine blueberries, sugar, water, and lemon juice.
2. Simmer over low heat until thickened and jammy (5–8 minutes).
3. Let cool slightly before serving.

Assemble and Serve:

• Stack pancakes warm and drizzle with fresh blueberry jam.
• Sprinkle with chopped pistachios and extra blueberries for a pop of color and crunch.

Skill Level & Timing

• Skill Level: Beginner
• Total Time: 25 minutes
• Prep Time: 10 minutes
• Cook Time: 15 minutes

These pancakes are a great make-ahead brunch option or an easy way to brighten up a weekday breakfast.

Storage, Meal Prep, and Freezing Tips

• Fridge: Store leftover pancakes in an airtight container for up to 3 days.
• Freeze: Freeze individually on a tray, then store in a freezer bag for up to 1 month.
• Reheat: Toast or warm in a pan for best texture.

Try It and Share It

I hope your family loves these fluffy gluten-free blueberry pancakes as much as mine does. Don’t forget to save this recipe for later and share it with friends looking for a healthy, easy brunch idea that’s gluten-free and delicious!

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