We love pancakes for breakfast, and blueberry pancakes are my favorite. But busy mornings — or weekends when I’d rather not stand at the stove — make traditional pancakes impractical. If that sounds familiar, you’ll be excited by this gluten-free, dairy-free baked blueberry pancakes recipe.
This method is a total game changer. Simply mix the ingredients, pour the batter into a lightly greased mini loaf pan, and bake for 25 minutes. Prep takes about 5 minutes, and while the loaves bake you can relax, get kids ready, or prepare lunches. It’s especially kid-friendly since there’s no standing over a hot stove flipping pancakes. My kids even plan to make this for Mother’s Day — they’ll mix and my husband will pop the mini loaf pan in the oven!
These baked blueberry pancakes keep well in the refrigerator for up to three days and freeze nicely, so you can make a batch ahead for quick breakfasts later. Reheat refrigerated loaves in the microwave for about 30 seconds or warm them slowly in the oven. For faster reheating, transfer frozen loaves to the refrigerator the night before.
You can also adapt this batter for a full loaf, muffins, or one large skillet pancake; just increase the baking time for larger formats. Below is the recipe:
Baked Blueberry Pancakes {Gluten Free & Dairy Free}
Baked Blueberry Pancakes {Gluten Free & Dairy Free}
This recipe is gluten free, dairy free, peanut free, and tree nut free. It makes six mini loaves.
Breakfast
American
Ingredients
- 1 1/2 cups gluten free flour
- 3 eggs
- 1 cup blueberries
- 1/2 cup water
- 1/2 cup coconut milkfull fat
- 4 tbsp apple sauce
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp coconut oil
- 1/8 cup brown sugar
- Cinnamonto taste
Instructions
-
Preheat your oven to 350°F (175°C).
-
Grease a mini loaf pan with coconut oil and set aside.
-
In a bowl, whisk together the eggs, water, coconut milk, applesauce, coconut oil, and maple syrup.
-
Stir in the gluten-free flour and baking powder until combined.
-
Fold in the blueberries gently with a spatula — avoid using an electric mixer.
-
Pour the batter into the prepared mini loaf pan.
-
Sprinkle brown sugar over the tops and add a light dusting of cinnamon.
-
Bake for about 25 minutes, or until cooked through.
-
Serve warm, plain or drizzled with maple syrup.
-
Enjoy!
Do you love pancakes and want more gluten free and dairy free recipes? Check out my recipes for Grain Free Apple Cinnamon Pancakes and Pumpkin Pie Pancakes!
Pin this recipe for later:
