Gluten-Free Blueberry Pancakes

Blueberry and pancakes are a match made in breakfast heaven, but this batter also works well with a variety of other fruits.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 pint blueberries, divided
  • 1 Tbsp. sugar
  • 1⁄2 cup milk
  • 2 large eggs
  • 1 1⁄2 Tbsp. butter, melted, plus more for frying
  • 1 Tbsp. baking powder
  • 1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
  • 1 cup maple syrup


  • In a bowl, mix 1⁄2 cup blueberries and sugar. Mash with a potato masher or pestle. Set aside.
  • In the bowl of a food processor, whirl milk, eggs, and melted butter. Slowly add the baking powder and flour.
  • Heat griddle to medium. Add butter. Pour pancake batter to fit comfortably and spoon some berries on top.
  • Turn when bubbles rise to the top of the cakes, and brown other side. You will get some caramelization from the sugar and fruit.
  • Serve with maple syrup and remaining 1⁄2 cup blueberries.