Gluten-Free Buttermilk Pancakes with Maple Blueberry Compote
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve pancakes warm topped with the maple blueberry compote.
Frequently asked questions
How long does Gluten-Free Buttermilk Pancakes with Maple Blueberry Compote 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 Buttermilk Pancakes with Maple Blueberry Compote?
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 Buttermilk Pancakes with Maple Blueberry Compote?
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 Buttermilk Pancakes with Maple Blueberry Compote 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 Buttermilk Pancakes with Maple Blueberry Compote 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.
