Gluten-Free Lemon Blueberry Pancakes

These fluffy, gluten-free lemon blueberry pancakes are bursting with juicy blueberries and bright lemon flavor, made with tangy buttermilk for a classic diner-style texture. Easy to make and ready in under 30 minutes — the weekend breakfast recipe you'll make on repeat!

Prep Time: 15 minutes / Cook Time: 6 minutes

Equipment

• Two mixing bowls
• 1 whisk or whisk attachment on stand mixer
• 1 griddle or large skillet

Ingredients

• 2 tablespoons salted butter or dairy-free butter, melted
• 1 cup gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon plus1-2 large pinches, salt
• 1 cup buttermilk
• 1 large egg
• 1 and 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest, packed
• 1 heaping cup fresh blueberries
• Maple syrup for topping

Instructions

• Heat griddle or skillet on low while you prepare the batter.
• Melt butter in a small microwave-safe bowl and set aside to cool slightly.
• In a small mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Set aside.
• In a large mixing bowl, whisk together the buttermilk, egg, vanilla, lemon juice, and lemon zest until smooth and well combined.
• Add the dry ingredients to the wet ingredients and whisk until smooth, scraping down the sides as needed. The batter will be thick — that's exactly what you want.
• Add the melted, slightly cooled butter to the batter and whisk to combine, scraping down the sides as needed.
• Increase heat to medium-low. Once hot, wipe with your oil of choice.
• Scoop approximately ½ cup of batter onto the griddle (one small ladle scoop works) and quickly use the back of your ladle or spoon to gently spread it into a round shape.
• Add fresh blueberries to each pancake, approximately a heaping ¼ cup per pancake, more or less to taste. Cook for 3–4 minutes until bubbles begin to form — this thick batter won't bubble as much as a thinner batter, so gently lift the edge at the 4-minute mark to check for a golden-brown bottom before flipping.
• Flip and cook an additional 1–2 minutes until golden.

Pro Tip: For perfectly round pancakes, place a 5-inch round cookie cutter on the griddle and scoop the batter inside it — no spreading needed!

Serve warm with butter and a drizzle of maple syrup. Enjoy!

Notes: Blueberries: Use fresh blueberries for the best results—they hold their shape well without bleeding into the batter. Frozen blueberries can work too; just don't thaw them before adding.

Storing: Leftovers keep well in the fridge for several days. Enjoy cold or reheat on a skillet or in the microwave.