Soft, buttery blueberry vanilla pancakes with a delicate hint of cinnamon. This easy breakfast recipe is fluffy, comforting, and perfect for slow mornings.
There is something wonderfully nostalgic about starting the day with a tall stack of pancakes. Whether it is a weekend brunch, a quiet morning at home, or a special breakfast for the family, pancakes always feel cozy and a little bit indulgent. These fluffy blueberry vanilla pancakes are thick, tender, and full of juicy blueberries, with just enough vanilla and cinnamon to make every bite warm and flavorful.
This recipe is made with simple pantry ingredients and comes together quickly, making it a great choice when you want a homemade breakfast without a lot of fuss. The pancakes are soft in the center, lightly golden on the outside, and naturally sweetened with maple syrup. They are also made with gluten free flour and almond milk, so they are a lovely option for anyone looking for a gluten free and dairy free pancake recipe.
Ingredients
Simple ingredients make the best pancakes, and this recipe keeps everything easy and approachable. Here is what you will need to make these fluffy blueberry vanilla pancakes:
- Gluten free flour mix: Bob’s Red Mill 1:1 Baking Flour works well in this recipe. If you do not need the pancakes to be gluten free, regular all purpose flour can be used instead.
- Maple syrup: This adds gentle sweetness. You can replace it with your preferred sweetener, such as granulated sugar, brown sugar, coconut sugar, or agave.
- Egg: The egg helps bind the batter and gives the pancakes structure.
- Unsweetened almond milk: Original unsweetened almond milk works well, but vanilla almond milk can also be used for extra flavor.
- Baking powder: This is the key ingredient for making the pancakes rise. Do not use baking soda in place of baking powder for this recipe.
- Vanilla: Vanilla gives the pancakes a warm, bakery-style flavor.
- Cinnamon: A small amount adds warmth without overpowering the blueberries.
- Salt: Salt balances the sweetness and enhances the overall flavor.
- Blueberries: Fresh blueberries add juicy bursts of flavor. You can also use your favorite berries if desired.
What makes these pancakes so fluffy?
The secret to these extra fluffy pancakes is the baking powder. Pancakes need a leavening agent to rise, and this recipe uses enough baking powder to create a thick, airy texture without making the batter complicated. As the pancakes cook, the baking powder helps form bubbles in the batter, giving each pancake a light and soft interior.
For the best results, mix the wet and dry ingredients until just combined. Overmixing pancake batter can make pancakes dense instead of tender. A few small lumps are completely fine. Once the blueberries are folded in, the batter is ready for the pan.
How do I know when to flip my pancakes?
After pouring the batter into a warm pan or griddle, let the pancakes cook undisturbed. You will know they are ready to flip when small bubbles begin to appear on the surface and around the edges. The edges should also look slightly set. Once flipped, cook the other side for about 3 to 4 minutes, or until the pancakes are golden and cooked through.
Every stove heats a little differently, so keep an eye on the pancakes as they cook. If they are browning too quickly before the centers are done, lower the heat slightly. Medium or medium-low heat usually works best for thick, fluffy pancakes.
Do I have to use gluten free flour?
No, you do not have to use gluten free flour. If you are not making a gluten free breakfast, simply replace the gluten free flour with the same amount of regular all purpose flour. The recipe stays easy, and the pancakes will still turn out soft and delicious.
These blueberry vanilla pancakes are wonderful served with maple syrup, extra blueberries, dairy free butter, nut butter, or any of your favorite pancake toppings. They are soft, melt-in-your-mouth pancakes with just the right balance of sweetness, fruit, vanilla, and cinnamon.
If you love a cozy homemade breakfast, this is one of those easy pancake recipes you will want to make again and again.
More recipes like this:
- Parmesan Egg Clouds
- Banana Pancake Donuts with Peanut Butter Frosting
- Stuffed Bagel Bites
- Banana Bread French Toast
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Fluffy Blueberry Vanilla Pancakes
Ingredients
- 2 cups gluten free flour mix, such as Bob’s Red Mill 1:1 Baking Flour
- 1 egg
- 2 Tbsp maple syrup
- 1½ cups unsweetened almond milk
- 1 tsp vanilla
- 4 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup blueberries
Instructions
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In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the dry mixture aside.
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In a separate bowl, whisk the egg, maple syrup, almond milk, and vanilla until smooth. Add the dry ingredients to the wet ingredients and whisk until just combined. Gently fold in the blueberries.
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Heat a large pan or griddle over medium heat and coat it with non-stick cooking spray. Pour the batter onto the pan and cook for about 5 minutes, or until small bubbles appear on the surface. Flip the pancakes and cook for another 3 to 4 minutes, until golden and cooked through.
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Serve warm with your favorite toppings and enjoy.