Gluten-Free Blueberry Almond Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy gluten-free pancakes studded with fresh blueberries and toasted almonds, perfect for a Mother’s Day brunch or any special breakfast. This American-inspired Mother’s Day recipe (gluten free), ready in about 25 minutes, layers gluten-free all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
  2. Step 2: In another bowl, beat 1 large egg with 1 1/4 cups almond milk, 1 tsp vanilla extract, and 2 tbsp maple syrup until smooth.
  3. Step 3: Pour wet ingredients into dry ingredients and gently fold in 1 cup fresh blueberries and 1/3 cup toasted sliced almonds, mixing just until combined.
  4. Step 4: Heat a non-stick skillet over medium heat and add 2 tbsp butter or oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip pancakes carefully and cook an additional 2 minutes until golden and cooked through. Serve warm with extra maple syrup and almonds.

Frequently asked questions

How long does Gluten-Free Blueberry Almond Pancakes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Blueberry Almond Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Blueberry Almond Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Blueberry Almond Pancakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Blueberry Almond Pancakes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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