Syrup on blueberry pancakes.

Blueberry Pancakes

Nothing says breakfast quite like a stack of fluffy, golden-brown blueberry pancakes. With bursts of juicy blueberries in every bite, these pancakes are sure to become a family favorite. Whether you’re planning a leisurely weekend brunch or looking for a quick, delicious breakfast, this blueberry pancake recipe has got you covered. Easy to prepare and bursting with flavor, these pancakes will bring a smile to anyone’s face.

Blueberry pancakes on a white plate

Blueberry Pancakes

Blueberry pancakes are a classic breakfast dish, loved for their light, fluffy texture and sweet, tangy blueberry bursts. The combination of gluten-free flour and almond milk ensures these pancakes are light and airy, while the ground flaxseed adds a subtle nutty flavor and helps bind the batter together. The addition of vanilla and almond extracts enhances the overall flavor, making these pancakes truly irresistible.

Perfect Pairings and Toppings for Blueberry Pancakes

Blueberry pancakes are versatile and can be paired with a variety of sides and toppings to create a complete breakfast or brunch. Here are some ideas to make them the best pancakes you’ve ever had:

  • Fresh Fruit: Serve your pancakes with a side of fresh fruit such as sliced bananas, strawberries, or raspberries. The fresh fruit adds a refreshing contrast to the warm pancakes and complements the blueberries perfectly.
  • Maple Syrup: Drizzle warm maple syrup over your stack of pancakes for an extra touch of sweetness. For a change, try agave syrup or a fruit compote made by simmering berries with a bit of water and sweetener.
  • Nut Butter: Spread almond butter or peanut butter on your pancakes for added richness and protein. The creamy texture and nutty flavor pair wonderfully with the blueberries.
  • Coconut Yogurt: A dollop of coconut yogurt on top of your pancakes adds a tangy flavor and creamy texture, balancing the sweetness of the pancakes.
  • Nuts and Seeds: Sprinkle chopped nuts like almonds, walnuts, or pecans over your pancakes for a delightful crunch. You can also add a sprinkle of chia seeds or hemp seeds for an extra boost.
Syrup on blueberry pancakes.

Recipe Substitutions

While the provided ingredients create a delicious pancake, sometimes you might need to make a few adjustments based on what you have at home. Here are some suitable substitutions that will keep your pancakes allergy-friendly and just as tasty:

  • Almond Milk: If you’re out of almond milk, coconut milk or cashew milk are great alternatives. These options will maintain the creamy texture and add a slight variation in flavor.
  • Honey: You can use maple syrup instead of honey. Both sweeteners blend well with the other ingredients and provide a lovely sweetness to the pancakes.
  • Ground Flaxseed: Chia seeds can be used as a substitute for ground flaxseed. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency, then add it to your batter.

Tips for the Best Blueberry Pancakes

Creating the perfect blueberry pancakes involves a few simple tips to ensure they turn out light, fluffy, and delicious every time:

  1. Consistency of the Batter: The batter should be thick but pourable. If it’s too thick, add a little more almond milk or water until you reach the desired consistency. This ensures the pancakes cook evenly and have a fluffy texture.
  2. Folding in Blueberries: Gently fold in the blueberries to avoid crushing them. This will keep the blueberries intact and distribute them evenly throughout the batter.
  3. Cooking Temperature: Cook the pancakes over medium heat. Too high a temperature can cause the pancakes to brown too quickly on the outside while remaining undercooked on the inside. Patience is key to achieving that perfect golden-brown color.
  4. Even Portions: Use a 1/3 cup measure to pour the batter onto the skillet or griddle. This helps in making uniform pancakes that cook evenly.
  5. Avoid Overcrowding: Cook a few pancakes at a time, leaving enough space between them. Overcrowding the skillet can lower the temperature and affect the cooking process.
Blueberry Pancakes Pinterest pin.

Final Thoughts

Blueberry pancakes are a timeless breakfast favorite that never fails to satisfy. With their light, fluffy texture and bursts of sweet, juicy blueberries, these pancakes are perfect for any occasion. The recipe’s flexibility allows you to make substitutions based on what you have on hand while still ensuring a delicious result. Paired with fresh fruit, maple syrup, or nut butter, these pancakes can be part of a well-rounded and satisfying meal.

Syrup on blueberry pancakes.

Blueberry Pancakes

Prep Time 5 minutes
Cook Time 5 minutes
Servings 5
Calories 232 kcal


  • 2 cups gluten free flour
  • 1 ⅔ cup almond milk
  • 1 ½ tablespoon ground flaxseed
  • 1 tablespoon baking powder
  • 2 tablespoon honey or maple syrup for Vegan option
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 cup fresh blueberries


  • Mix together the flour, almond milk, flaxseed, baking powder, vegan honey or maple syrup, vanilla extract, and almond extract in a bowl until well combined.
  • Fold in the blueberries.
  • If the batter is too thick, you can add additional almond milk or water as needed.
  • Place ⅓ cup of the batter at a time into a skillet or griddle over medium heat.
  • Cook the pancakes until browned on each side.
  • Add your choice of toppings and serve.


Serving: 1gCalories: 232kcalCarbohydrates: 48gProtein: 6gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 364mgPotassium: 48mgFiber: 6gSugar: 12gVitamin A: 16IUVitamin C: 3mgCalcium: 281mgIron: 2mg
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating