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Gluten-Free Whole Grain Pancakes with Chocolate Chips and Blueberries.

Whole Grain Gluten-Free Pancakes

Gluten-Free Blueberry Pancakes taste fabulous when made with whole grain flours. A sprinkle of chocolate chips makes them even more special. 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author GlutenFreeBaking.com


  • 1 cup gluten-free corn flour (4 ounces; 113 grams)
  • 1/2 cup gluten-free oat flour (1 1/3 ounces; 45 grams)
  • 1/2 cup sorghum flour (2 1/2 ounces; 70 grams)
  • 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
  • 1 cup milk (8 ounces; 226 grams)
  • 1/4 cup vegetable oil, plus additional for griddle (1 3/4 ounces; 50 grams)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries washed and dried (optional)
  • 1/4 cup chocolate chips, optional
  • Butter, for serving
  • Maple syrup, for serving


  1. Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
  2. Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
  3. Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.