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Pancakes and waffles

Gluten-Free Blueberry Pancakes

When blueberries are in season, there's no better breakfast than fluffy pancakes, studded with berries and drenched in syrup or honey.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
417 calories per serving


> 1 cup gluten-free baking mix
> 1 tsp baking powder
> 1/2 tsp baking soda
> 2 tbsp granulated sugar
> 1/4 tsp salt
> 2 eggs, separated
> 2/3 cup buttermilk
> 2 tbsp (1/4 stick) butter, melted and cooled
> 1 cup fresh blueberries, plus additional, to serve
> 1/2 cup honey or maple syrup
> 1 cup sliced bananas, to serve


Combine the dry ingredients in a large mixing bowl.
In a small bowl, whisk together the egg yolks and buttermilk and then add to dry ingredients along with the butter, stirring until smooth.
Using a hand mixer, beat the egg whites until stiff. Gently fold the egg whites into the batter.
Place a large skillet over medium low heat and spray with cooking spray. Drop ¼-cup spoonfuls of pancake mixture into the pan, sprinkle each with blueberries. Flip when bubbles appear on the surface.
Serve immediately with additional berries or sliced bananas and maple syrup or honey.

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