Gluten-Free Buttermilk Pancakes with Maple Blueberry Compote

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Fluffy gluten-free pancakes served with a warm, sweet maple blueberry compote, perfect for a comforting breakfast or brunch. 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 320 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.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1 cup fresh or frozen blueberries
• 1/3 cup maple syrup
• 1 tbsp lemon juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups buttermilk, 3 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; the batter will be slightly lumpy.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until golden and cooked through.
5. Step 5: While pancakes cook, combine 1 cup blueberries, 1/3 cup maple syrup, and 1 tbsp lemon juice in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the blueberries soften and the mixture thickens into a compote.
6. Step 6: Serve pancakes warm topped with the maple blueberry compote.