These fluffy paleo buttermilk blueberry pancakes are the perfect healthy answer to your pancake cravings! They come together quickly and are a hit with kids and adults alike. Grain free, nut free, dairy free and freezable, which makes them great for breakfast or brunch anytime!
Blueberry Muffins, Blueberry Donuts, and Blueberry Pancakes. I love blueberry EVERYTHING and there is no stopping me!
While I do have an almond flour based lemon blueberry pancake recipe, I wanted a nut free version as well, based on my most-loved paleo “buttermilk” pancakes.
So here we are with fluffy blueberry pancakes that are paleo, nut free, and freezable! Which means you can enjoy them anytime, not just on weekend mornings.
I admit there are endless paleo pancake recipes out there at this point. There are also paleo pancake mixes now that you can grab at Whole Foods and other stores, so it’s true that paleo pancakes are no longer “ooh and ahh” content as far as I’m concerned.
But, let’s face it. You can just never have enough pancake recipes! Plus, pancakes (especially paleo ones!) can be finicky and hard to get just right.
Which is why I tested these babies 3 times before I was satisfied with my ingredient ratios and method. When it comes to paleo baking/pancakes things can get very nerdy in my kitchen!
First, I recommend using light coconut milk for this recipe. I typically use full fat, but I find that I like the texture of these better with the light version. The milk combined with the lemon juice is what creates the “buttermilk” for this recipe.
Second, the combination of coconut and tapioca is the best I’ve found for nut free paleo pancakes. Too much coconut flour makes pancakes too dense, too much tapioca makes them too “gummy”.
The batter is a bit thicker than regular pancake batter, which just means you’ll need to spread the pancakes out a little bit in the pan.
Lastly, I like to cook paleo pancakes on a lower heat setting than you might think – medium to medium-low depending on your stove. Hotter than that, and they brown too quickly on the outside while leaving the inside undercooked. As with anything when cooking in batches, make sure to lower/adjust the heat and grease the griddle/skillet between batches for even cooking.
I hope you’re pancake ready because these are about to happen! Grab your ingredients (don’t forget the blueberries!) and a good non-stick skillet or griddle because it’s time – let’s go!
Fluffy Buttermilk Blueberry Pancakes {Paleo, Nut Free}
Fluffy Buttermilk Blueberry Pancakes {Paleo, Nut Free}
Ingredients
- 2/3 cup light coconut milk or other dairy free milk of choice
- 1 Tbsp fresh lemon juice or apple cider vinegar
- 2/3 cup coconut flour
- 2/3 cup tapioca flour
- 1 tsp baking powder aluminum free - *see note for making corn free baking powder if desired
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3 large eggs
- 2 Tbsp melted ghee or coconut oil (liquid but near room temperature)
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Coconut oil or ghee for frying
- 3/4 - 1 cup fresh blueberries
Instructions
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Mix the lemon juice or vinegar into the coconut milk and allow to sit for at least 5 minutes (this is the “buttermilk”)
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In a mixing bowl, combine the coconut flour, tapioca flour, baking powder* and sea salt. In a separate bowl or large measuring cup, whisk together the eggs, coconut milk/lemon juice mixture, melted ghee or coconut oil, and vanilla until well combined.
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Slowly stir dry ingredients into wet until no flour spots show (coconut flour can be stubborn, make sure it’s mixed in.)
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Batter will be thick due to the coconut flour. Gently spread pancakes into a circular shape beginning in the center - do not spread too much since they’ll also spread on their own. Drop a few blueberries over each pancake, about 3-5 depending on size.
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I made a total of 10 pancakes, you can make between 10-1Cook over med heat until bubbles form, flip and continue to cook until golden brown, on medium low heat, adjusting heat (lowerinto avoid burning the outside while still cooking the inside. Cook in batches, adjusting heat and adding coconut oil or ghee as needed.
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Serve warm with fruit and pure maple syrup if desired. Enjoy!
Recipe Notes
*Note: to make paleo (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
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Want More Paleo Pancakes and Waffles? Try One of These!
Fluffy Buttermilk Pancakes {Nut Free}
Coconut Flour Banana Pancakes {Nut Free}
Apple Cinnamon Pancakes {Nut Free}
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My daughter and I agreed that this is the BEST—bar none—paleo pancake recipe out there! They don’t taste of coconut, and are very fluffy! I did add another 1/3 c non-dairy milk and it worked fine! Thank you!
I’m new to this Paleo thing and this is the first thing I have made. It is incrediblely good! I’m gong to look for the cook book. (I hope there is one) Stop procrastinating and make this recipe!
I’m allergic to tapioca. Can I substitute with same amount of arrowroot?
Absolutely wonderful texture! We make these several times a week and love them with maple syrup! Perfect flavor with pure maple syrup! Five stars!
These are delicious! I don’t normally like coconut flour but I love this combination of flours. They are fluffy, not dense. I am adding these to my pancake rotation. Thank you for the recipe!
Can I sub almond flour for coconut flour?
I was surprised at how thick the batter was, even though you said it would be thick. I added a bit more coconut milk and it was still so thick I had to spread it out with my fingers and I didn’t see that it did any spreading on its own. But that said, these were delicious! By far the best paleo pancakes I have tried and I have tried a lot and almost given up on finding a good paleo pancake. I think my search is over and this will be my tried and true recipe. The hubby and picky son agreed. Thanks for putting pancakes back on the table.
The carb content is per pancake?
Hi, I just tried this recipe and was wondering if you had any suggestions on why it didn’t come out right. Your instructions said the batter would be thick, mine was very runny and made very thin pancakes. Definitely not fluffy or even look like pancakes at all. You had baking soda and maple syrup in the ingredients list, however, in the directions you didn’t say when to add them. I followed your recipe and measured everything exactly with the exception I used arrowroot flour instead of tapioca flour because that’s what I had on hand. Looking up the substitution online said to use half the amount of arrowroot flour compared to the tapioca, so I used 1/3 cup. Because the batter was so runny I didn’t actually add the blueberries into it. I decided to eat those on the side after they’re cooked. Why is my batter so runny? Disappointed that I didn’t get fluffy pancakes like your pics.