Gluten Free Lemon Blueberry Pancakes

Name: Gluten Free Lemon Blueberry Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Cups Almond Flour; 2 Teaspoons Baking Powder; 1/2 Teaspoon Salt; 1/4 Cup Pure Maple Syrup; 2 Tablespoons Coconut Oil; 1 Teaspoon Vanilla; 3 Eggs; 1 Lemon (juice and zest); Blueberries; Strawberries; 1 Cup Greek Yogurt (plain); 2 Tablespoons Maple Syrup

Every time I make these Gluten Free Lemon Blueberry Pancakes, I’m reminded of growing up, being at the lake in Minnesota, and cozy Saturday mornings. They’re made with fresh lemon zest, sweetened with maple syrup (giving them an incredible candied flavor), and so good for you. So get nostalgic with me and make these delectable pancakes. 🥞🍋

Here’s the skinny;) I’m going to let you in on how to whip up these pancakes from scratch. You’ll use real, refined sugar free, & gluten free ingredients. I’ll also be giving tips on customization and serving suggestions that will have you dreaming of breakfast for every meal.

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How to Make Gluten Free Lemon Blueberry Pancakes

This is the perfect recipe in my opinion. It’s so simple—taking only 15 minutes & so yummy. An ideal recipe for leisurely mornings when you crave something special & sweet without having to spend too much time in the kitchen! Here’s what you’ll need:

Ingredients

2 Cups Almond Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup Pure Maple Syrup
2 Tablespoons Coconut Oil
1 Teaspoon Vanilla (optional)
3 Eggs
1 Lemon (juice and zest)

Topping Suggestions

Blueberries
Strawberries
Greek Yogurt + Maple Syrup Topping (recipe below)

Greek Yogurt + Maple Syrup Topping

1 Cup Greek Yogurt plain
2 Tablespoons Maple Syrup

Easy Instructions

Now that you have all your ingredients gathered and ready to go, it’s time to whip up a batch of these irresistible lemon blueberry pancakes. Follow these easy steps for pancake perfection!

Begin by adding all of the dry ingredients in a medium-sized bowl, including the flour, baking powder, and salt.

Next, add the wet ingredients to the dry mixture, including the eggs, maple syrup, melted coconut oil, vanilla, lemon juice, and zest. Stir until just combined, be careful not to over mix. Stop mixing right when all of the flour chunks are gone.

Heat a medium pan over medium heat on the stove, or a pancake griddle if you have one, and lightly oil it with a bit of olive oil to prevent sticking. I usually add a splash of the oil to my pan then rub it around with a paper towel.

You will end up using about 1/4 cup of batter for each pancake. I typically use a 1/4 measuring cup to scoop the batter onto the pan or griddle.

Cook for 1-2 minutes on each side, or until the pancakes are golden brown and cooked through. I usually flip my pancake when tiny bubbles start appearing on the outer rim of the pancake.

To make the greek yogurt maple syrup topping on your pancakes, add 2 tablespoons of maple syrup to 1 cup of greek yogurt in a small bowl. Mix & it’s ready to go!

Serve your lemon blueberry pancakes hot off the stove or griddle, top them with extra blueberries, strawberries, and the greek yogurt maple syrup topping, if desired. ENJOY 🥞

Ingredients & Alternatives

Flour: I opt for almond flour in these pancakes. It’s my favorite gluten free flour to use when cooking. I think it adds nice flavor and texture to these pancakes. Of course, feel free to experiment with other flours, such as oat flour, coconut flour, chickpea flour, or whole wheat flour (just to name a few)! If you do decide to switch up the flour, you’ll still use 2 cups for this recipe.

Maple Syrup: A touch of maple syrup in the batter adds just the right amount of sweetness to balance the tartness of the lemon. It also candies the pancakes as they cook, making them absolute caramelized perfection!

Baking Powder: This is the essential leavening ingredient that ensures these pancakes have some fluff! While you can omit this ingredient, I don’t suggest it!

Sea Salt: A pinch of salt helps to enhance all the flavors in this pancake. Of course add as much or little salt as you like!

Eggs: They hold everything & act as a binder and provide a little more fluff! If you’re not going to use an egg, you can make a flax egg!

How Do You Make A Flax Egg?

A flax egg is an extremely easy to make vegan egg substitute. To make a flax egg, simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water in a small bowl. Let the mixture sit for about 5 minutes to thicken, and then add it to your recipe in place of the egg! You now have a nutritious and plant-based alternative. It provides a boost of omega-3 fatty acids and fiber in addition to acting as a binder!

Ingredients & Alternatives Continued

Melted Coconut Oil: Coconut oil adds richness and flavor to this recipe. If you don’t want to use coconut oil, feel free to use avocado oil, olive oil, butter, or whatever other type of oil you prefer.

Lemon Juice + Zest: Both the juice and zest of a lemon are used to infuse our pancakes with bright, citrusy notes.

Blueberries: Fresh blueberries (I added strawberries too) are the cherry on top!🫐 Swap out the blueberries for any other fresh berries or fruit. You could also add chocolate chips, nuts, honey, peanut butter, or whatever toppings you love on your pancakes!

Greek Yogurt + Maple Syrup Topping: For serving, I recommend topping your pancakes with one of my favorite toppings of all time—greek yogurt + maple syrup mixed into a delicious sauce. It is the perfect finishing touch to these pancakes. My mom used to make us a pancake topping growing up with sour cream and brown sugar. This recipe is a healthier version of that—and in my opinion, just as good (if not better).

Gluten Free Lemon Blueberry Pancake Recipe Tips!

Try your best to not over mix the batter. This will help the pancakes stay fluffier when cooked! It’s also best if you don’t prepare the batter too far in advance. The sooner you cook the pancakes the more effective the baking powder will be!
For best results, use a whisk over a spoon to mix—this will help get the flour lumps out without over-mixing!
Use a larger skillet or griddle so you can make more pancakes at once.
Don’t just put the pancakes on the pan or griddle and walk away! They can burn quickly & easily—so stay close to the stove once you start cooking them!

Frequently Asked Questions

Can I use regular flour instead of gluten-free flour in this recipe?

Of course! Use whatever type of four you prefer. Whether that’s all-purpose, whole wheat, chickpea, coconut, or oat flour. Keep in mind—not all flours are gluten free.

How can I make these pancakes dairy-free?

The pancakes are already dairy-free, but the Greek yogurt topping is not. To make these dairy-free, don’t use that as a topping and opt for berries and pure maple syrup!

Can I use a different type of citrus fruit, like oranges or limes, instead of lemons?

Yes! Feel free to use whatever citrus fruit is your favorite.

Are these pancakes suitable for vegans?

They are if you use a flax egg instead of a regular egg!

Is there a way to reduce the sugar content in these pancakes?

Absolutely! To reduce the sugar content, omit the maple syrup and use almond milk or any nut milk in it’s place.

Can I freeze these pancakes for later use?

Yes—these are definitely freezer-friendly! You can put these in a ziplock baggie or container and keep frozen for up to 2 months.

Can I make the batter ahead of time and store it in the refrigerator?

Yes! Although if you decide to do this, I’d suggest waiting to add the baking powder until you’re ready to make them. This will make them fluffier. If you don’t have time to wait, no worries, they’ll still work but may not be as fluffy.

Enjoy a Perfect Pancake Breakfast!

Brighten up your mornings with a batch of homemade Gluten Free Lemon Blueberry Pancakes. With their combo of zesty lemon, plump blueberries, and candied flavor from the maple syrup—these pancakes are a true delight. They’re the simplest to whip up and always something to look forward to! Whether you enjoy them with a dollop of greek yogurt + maple syrup, just plain maple syrup, berries, or some of your other favorite toppings. I think these pancakes are sure to become a beloved addition to your breakfast repertoire! 🍋

Have the most beautiful day and enjoy a healthy & sweet breakfast. When you make these tag me on Instagram! @entirelyemmy

If you loved these, try my Lemon & Orange Zest Waffles, & Gluten Free Pumpkin Pancakes!

5 from 2 votes