Fluffy Blueberry Pancakes with Homemade Blueberry Jam
Tina BevkThese Fluffy Blueberry Pancakes with Homemade Blueberry Jam are a simple yet delicious way to make breakfast (or brunch) feel special. They’re easy to make and ready in just 25 minutes.
Between getting the kids sorted and trying to get one sip of coffee in peace, breakfast sometimes gets pushed to the back burner (literally). But this recipe? It’s become our weekend go-to.
And if you’re looking for more pancake recipes, I have these Fluffy Sourdough Banana Pancakes With Discard—perfect if you have any sourdough discard on hand. Or, you can also check out this Sourdough Kaiserschmarrn Recipe for an Austrian-inspired twist!
Ingredients
- Gluten-Free All Purpose Flour: The base of the pancake batter, giving it structure while keeping the recipe gluten-free. You can swap with regular flour if gluten isn’t an issue!
- Eggs: Help bind everything together and add richness for that perfect fluffy texture.
- Sunflower Oil: Adds moisture and a light texture.
- Maple Syrup: Adds natural sweetness.
- Sugar: A little extra sweetness to balance the tang of the blueberries and lemon.
- Baking Powder: Gives the pancakes their rise and fluffiness by adding air to the batter as it cooks.
- Baking Soda: Helps create a light, airy pancake.
- Salt: Enhances all the flavors in the batter.
- Milk: Brings the wet ingredients together and creates a smooth, pourable batter.
- Fresh Blueberries: Add bursts of juicy sweetness in every bite. Fresh is best, but frozen works too.
- Water (Optional): Helps loosen up the blueberry jam if it’s too thick. Only add as needed!
- Lemon Juice: Brightens up the homemade jam and balances the sweetness with a hint of tang.
- Pistachios: Sprinkled on top for a crunchy, nutty contrast.
See recipe card for quantities.
How to Make Fluffy Blueberry Pancakes with Homemade Blueberry Jam
Blueberry Pancake Batter:
Whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, combine the eggs, sunflower oil, and vanilla extract until well mixed.
Add the milk and mix well. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
Gently fold in the blueberries.
Cook The Pancakes:
Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
Scoop about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges appear set (about 2-3 minutes). Flip and cook the other side for an additional 1-2 minutes, until golden brown.
Make the blueberry jam:
Place a small pan or small saucepan over low heat. Pour in the blueberries with sugar, lemon juice, and 2 tbsp of water.
Bring to a boil. Cook until the mixture thickens and the blueberries are softened.
Notes: If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.
Serve and decorate:
Serve the pancakes warm.
Pour the blueberry jam on top and sprinkle with pistachios.
Hint: For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking. This gives the baking soda and baking powder time to activate, resulting in lighter, airier pancakes. And if your blueberries are extra juicy, tossing them in a little bit of flour before folding them into the batter helps prevent them from sinking to the bottom!
Substitutions & Variations
- If you don’t have gluten-free flour, you can easily swap it with regular all-purpose flour if gluten isn’t an issue for you.
- For milk, you can use any kind you like. Regular dairy milk works great, but almond milk, oat milk, or soy milk are perfect alternatives if you’re keeping things dairy-free.
- You can substitute sunflower oil with melted coconut oil, avocado oil, or even a mild olive oil if you prefer.
- If you can’t find fresh blueberries, frozen blueberries work too! Just don’t thaw them first—fold them right into the batter while frozen to prevent them from getting mushy.
- For the jam, you can also use raspberries, strawberries, or even blackberries instead of blueberries. Try adding a pinch of cinnamon or a drop of vanilla extract for extra flavor.
- If you’re not a fan of pistachios, try using chopped almonds, walnuts, or a sprinkle of shredded coconut instead.
💭Crucial Success Tips
- Don’t overmix the batter: Stir the batter until smooth, a few lumps are totally fine. Overmixing can make the pancakes dense instead of light and fluffy.
- Let the batter rest: After mixing, let the batter sit for about 5-10 minutes. This gives the baking powder and baking soda time to activate, resulting in fluffier pancakes.
- Use medium heat: Cooking pancakes too quickly over high heat can leave them burned on the outside and raw in the middle. Medium heat gives them that golden brown finish and cooks them evenly.
- Grease the pan lightly: Too much oil or butter can cause pancakes to fry rather than cook evenly. A light greasing is enough to prevent sticking while keeping that soft, fluffy texture.
FAQ
No, It’s best to cook the pancakes right after making the batter for the fluffiest results. If you need to prep ahead, you can mix the dry and wet ingredients separately and combine them just before cooking. The baking soda and baking powder work best when fresh!
The easiest way is to pop them in the toaster or toaster oven for a few minutes until they’re warmed through and slightly crispy on the edges. You can also reheat them in the microwave for about 20-30 seconds, but they’ll be softer.
Definitely! You can make the jam a day or two ahead and store it in the fridge in an airtight container. Just warm it up slightly before serving, or enjoy it cold—it’s delicious either way!
Fluffy Blueberry Pancakes with Homemade Blueberry Jam
Ingredients
Pancake mixture:
- 2 egg
- 2 cups gluten-free all-purpose flour
- 2 tbsp sunflower oil plus oil greasing the skillet
- 2 tbsp maple syrup
- 1/2 tbsp sugar
- 1 tsp baking powder
- 1 tbsp baking soda
- 1/4 teaspoon salt optional
- 1 cup of milk
- ½ cup of fresh blueberries
Blueberry Jam:
- ½ cup of fresh blueberries
- 2 tbsp sugar
- 2 tbsp water optional/ as needed
- 1 tbsp lemon juice
Decorate with:
- 1 tbsp Pistachios
- Blueberries
Instructions
Blueberry Pancake Batter:
- Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine the eggs, sunflower oil, and vanilla extract until well mixed.
- Add the milk and mix well. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—it’s okay if there are small lumps.
- Gently fold in the blueberries.
Cook The Pancakes:
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- Scoop about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges appear set (about 2-3 minutes). Flip and cook the other side for an additional 1-2 minutes, until golden brown.
Make the blueberry Jam:
- Place a small pan or small saucepan over low heat. Pour in the blueberries with sugar, lemon juice, and 2 tbsp of water.
- Bring to a boil. Cook until the mixture thickens and the blueberries are softened.
- Notes: If you like juicier jam, you can leave the jam slightly runny, but the blueberries should still soften.
Serve and decorate:
- Serve the pancakes warm.
- Pour the blueberry jam on top and sprinkle with pistachios.
Nutrition
How To Store Fluffy Blueberry Pancakes with Homemade Blueberry Jam
Let the pancakes cool completely before storing them. If you store them while they’re still warm, they can become soggy.
Place them in an airtight container or wrap them tightly in plastic wrap. You can also stack them with a piece of parchment paper between each pancake to prevent sticking.
Store in the refrigerator for up to 3-4 days.
Freeze the pancakes, but let them cool completely before placing them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
