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
Shop Products and Ingredients:
Want More Paleo Pancakes and Waffles? Try One of These!
Fluffy Buttermilk Pancakes {Nut Free}
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Apple Cinnamon Pancakes {Nut Free}
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Your recipes are wonderful! So many have now become favorites in our home. Thanks for all you do! Quick question: Do you know if it would work to use arrowroot instead of tapioca flour in this recipe? Thanks!
Hi Kelly did you ever got an answer to your question?! Because Im sensitive for tapioca…
These are Paleo Pancake Perfection!! I have tried many nut free paleo pancake recipes and definitely enjoyed them but these have such a wonderful flavor, consistency, appearance — you absolutely nailed it with these. Thank you, thank you for always making it possible to feed my nut-free, GF, DF kiddos delicious treats just like the other kids so they never feel like they’re missing out!!
These pancakes are absolute perfection! I made a batch this morning and oh my! Just fantastic! (Also? Pomegranate Seeds are also brilliant instead of blueberries!)
Just a heads up–i do believe the baking soda and maple syrup is missing from your directions!
I just made this and it was fantastic. I’m not sure how much more milk I had to add but I did add at least another half cup. I know you mentioned the batter would be thick but it was WAY too thick. It did not spread at all. After adding some more milk it was perfection! So yummy. I will make this again!
These are incredible!!! Literally the best paleo pancakes we’ve ever tasted!!! My husband and I have been paleo for about 3 years, these win. Period. And I’ve made them ALL. I did use the higher fat coconut milk, so I had to add some water until the consistency was right. They were fluffy but not gummy or heavy, they LOOKED like real flour pancakes too! My kids also loved them. Thanks so much Michele! This will be the only pancake recipe now. Xo
Made these today, and my child stated “they have an ice cream taste.” Both of my children gobbled these up. All your recipes have been very tasty!
Exactly what I was craving! Thank you for this recipe. Pancakes were light and tasted so good.
SOOOO Yummy!
Your Paleo recipes are by far the best out there! Thank you so much. A few years ago I was grossly overweight and sick from the SAD (standard American Diet). I have lost 75 pounds by switching to a Paleo diet and following your recipes. Thank you, thank you, thank you!
These are delicious.. I agree with the comments about this recipe being one of the best paleo pancake!
Wow this recipe is amazing! Tastes like “normal” pancakes. The addition of maple syrup in the instructions was missing so I added it in with the wet, turned out fine. Make these now!!
totally solid recipe!! its very similar to another that i love, actually. theres something to be said about the equal parts coconut to tapioca plus eggs ratio that just works really well! and arrowroot would be a fine sub if anyones wondering, i think someone did ask.
lastly, just tagging on heathers note to you michelle – the maple syrup and baking soda are missing from step 2!
**michele ?sorry!
Wow! These were amazing!!! I just finished an autoimmune protocol and was able to add eggs back in yesterday to see how I tolerate them. I found this gem of a recipe at the last minute and decided to whip them up as a late night snack. I always cut paleo recipes in half at least because they so often end up in disappointment and wasted ingredients (so sad). The combo of coconut and tapioca flours seemed promising and as I have not yet added nuts back into my diet, it was perfect . After eating grain and egg free pancakes for 30 days these were the most decadent treat; like pillows of pancake perfection! They tasted like real pancakes but with more depth of flavor from the coconut. I will be making these on the regular. So happy I found your beautiful website.
I’m wondering if the 2/3 cup of coconut flour is supposed to be 1/3 cup, since that’s what is it on your regular buttermilk pancakes recipe (which is identical to this one except for that). I’ve made both and these turned out WAY too thick. But we still enjoyed them! The regular buttermilk pancake recipe is even better and easier to work with 🙂 Thanks for your great content, Michelle! Just ordered your book 😀
I am wondering if the liquid measurement is listed incorrectly? Or possibly the flour measurements? My batter was so thick that it looked like bread dough. I know paleo pancake batter is supposed to be thick, as I have made many other recipes, but I had to double the buttermilk and add an extra egg to get thick pancake batter consistency.
These were still delicious but the liquid to dry ingredient ratio, as listed, seems off to me.
Made loved it so did the kids and I ordered your book from amazon Canada
I made this and it turned out very thick. I added extra milk to it, about a half a cup or so depending on how thick the batter is. Also, because i added more milk, i also did a tiny bit extra lemon juice as well. After my adjustment, it turned out delicious! I love it.
These are great! I have been looking for a pancake that would be a match for my previous no -paleo pancake recipe. These have done the trick, my husband and kiddos love them!
The best pancakes I’ve had since going gluten free. Super fluffy and not eggy like most coconut flour pancakes. Super good!
Best PANCAKES I EVER made and ENJOYED so far!🥰
Thank you for sharing this AMAZING recipe with us!❤️
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.