Fluffy Blueberry Pancakes with Homemade Blueberry Jam

A partially sliced stack of layered pancakes, with visible soft interiors and a generous drizzle of blueberry jam on top.

Fluffy Blueberry Pancakes with Homemade Blueberry Jam

These fluffy blueberry pancakes with homemade blueberry jam are a delightful breakfast treat. Made with regular flour and fresh blueberries, the pancakes have a light and airy texture. They are served warm with a layer of sweet blueberry jam and a sprinkle of pistachios, creating a perfect mix of soft, fruity, and crunchy flavors. Enjoy this simple and delicious breakfast that brings a burst of morning cheer.

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Prep Time 10

Cook Time 15

Total Time 25

Servings 10 pancakes

Calories 117

Ingredients

Pancake mixture:

2 egg
100 grams gluten-free all-purpose flour 2 cups
2 tablespoons sunflower oil plus oil greasing the skillet
2 tablespoons maple syrup
½ tablespoon sugar
1 teaspoon baking powder
1 tablespoon baking soda
¼ teaspoon salt optional
240 mL milk 1 cup
75 grams fresh blueberries ½ cup

Blueberry Jam:

75 grams fresh blueberries ½ cup
2 tablespoons sugar
2 tablespoons water optional/ as needed
1 tablespoon lemon juice

Decorate with:

1 tablespoon 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 ¼ 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 tablespoon 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.

Notes

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.

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