Blueberry Griddle Cakes, Gluten Free

Blueberry Griddle Cakes. Better than waffles. Gluten and dairy-free.

I’m only allowed to make griddle cakes these days in an old cast iron pan.  In my house we think of griddle cake-making as a (reform) program for offenders who have issues with hoarding waffle-makers.

If I close my eyes I can still see the shelf in the garage where we stored the er, assorted waffle maker(s) or two or six. Apparently once upon a time I didn’t meet a waffle-maker I could resist.  My favorite was the Mickey Mouse, but there were probably half a dozen others I loved almost too as much.

But one day in a cleaning frenzy I donated all of them (why?) thinking our waffle days were over and austerity was my new middle name. What? You’ve never over-cleaned-uncluttered before? Everyone does. At least once.

And then not two months later there I am, ordering a replacement. Or thinking about it. Until then we are learning to enjoy griddle cakes. Very much.

These are really good if you have some fresh blueberries, but frozen will work as well when they’re out of season. Be sure to taste the berries before finishing the batter so you can adjust the sugar – some berries are just slightly this side of lemon-tart and you might find a pinch more sugar helpful. Either that or just pour on more syrup.

And with this recipe, I don’t miss waffles  – especially not enough to justify spending money on a new one – or so I keep saying.  But you know, just for conversation – Belgian or Minnie Mouse?

Meantime, guess what we’re having for breakfast this weekend?

Blueberry Griddle Cakes. Better than waffles. Gluten and dairy-free.

Blueberry Griddle Cakes, Gluten Free
The recipe can be doubled. Makes 6 four-inch griddle cakes. Be sure to cook them right away so the baking powder action doesn't fizzle out.
  • 130 grams Canteen Flour Mix (1 cup) (2 parts superfine brown rice flour plus 1 part each superfine white rice and tapioca flour)
  • 120 grams unsweetened almond milk (1/2 cup)
  • 1 extra-large egg
  • 30 grams vegetable oil (we use Spectrum Organic Canola) 2 tablespoons
  • zest of ½ small lemon
  • 2 teaspoons baking powder
  • 1 tablespoon brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 85 grams fresh whole or frozen blueberries (1/2 cup)
  1. Whisk dry stuff together. Add remaining wet ingredients and whisk till smooth. The batter starts out thick and gets thinner as it smooths out. But it will still be more thick than regular pancake batter. Gently fold in berries (as in be careful not to turn the batter blue).
  2. Scoop by ¼ cup onto lightly greased hot (cast iron is best) skillet. Flip when it forms bubbles and the edges look crisp and start to brown. Cook about 2 minutes more and flip back for a minute. Keep warm in a 170°F oven until all of the griddle cakes are cooked.
  3. Serve warm with your favorite syrup.



  1. Superb!!! Doing this for tomorrow breakfast 🙂

  2. This looks seriously awwesome…like almost too good to be true. I think I have a cast iron pan around here somewhere.