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Fluffy Gluten-Free Blueberry Pancakes with Homemade Blueberry Jam

Stack of fluffy gluten-free blueberry pancakes topped with syrup and fresh blueberries
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Fluffy gluten-free blueberry pancakes made with simple ingredients and topped with homemade blueberry jam. A quick and delicious breakfast or brunch idea.

Ingredients

Units Scale

For the pancakes:

  • 2 eggs
  • 2 cups gluten-free all-purpose flour
  • 2 tbsp sunflower oil
  • 2 tbsp maple syrup
  • 1/2 tbsp sugar
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup fresh blueberries

For the blueberry jam:

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

Toppings:

  • Pistachios
  • Fresh blueberries

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.

Find it online: https://www.veggiehomesteading.com/fluffy-gluten-free-blueberry-pancakes-with-homemade-blueberry-jam/