Prepare homemade blue pancakes for a fun and vibrant-colored breakfast treat! The naturally gluten-free pancakes include butterfly pea powder and no artificial dyes. Plus, you can whip them up in 10 minutes!
What are Blue Pancakes?
The pancakes are blue thanks to Butterfly Pea Powder, but you can also use blue spirulina powder oor blueberries for a vibrant, natural color. And because they are blue, consider making red, white, and blue pancakes for the festive 4th of July treat! All you need is the blue pancakes, strawberry compote, and whipped cream.
Ingredients You’ll Need
- Eggs: Eggs provide additional protein and bind the ingredients together.
- Almond Milk: Include almond milk for moisture and to thin out the batter.
- Oil: Use oil to prevent the pancakes from sticking to the pan.
- Vanilla Extract: Vanilla extract lends sweetness.
- Brown Rice Flour: I use brown rice flour to make the pancakes, but you can try white rice flour. And if you’re not gluten-free, use regular all-purpose flour with good results.
- Butterfly Pea Powder: Butterfly pea powder or blue matcha is an antioxidant-rich herb that naturally colors our blue pancakes.
- Sugar: Sweeten the pancakes with ground sugar. You can also use a sugar-free alternative like Monk Fruit, syrup, or honey.
- Baking Powder: Baking powder adds lift to the batter, so the pancakes aren’t so dense.
- Salt: A bit of salt enhances the overall flavor of the pancakes.
How to Make Blue Pancakes
The full recipe with measurements is in the recipe card below.
Step 1: Whisk the eggs, almond milk, oil, and vanilla extract in a mixing bowl.
Step 2: Add the brown rice flour, butterfly pea powder, sugar, baking powder, and salt. Combine until smooth.
Step 3: Heat a non-stick skillet or griddle over medium-low heat.
Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan.
Step 4: Cook the pancakes for 3 minutes until it begins to bubble. Flip and cook for another 1-2 minutes.
Expert Tips
- If the pancake batter seems too thick and heavy, add more almond milk a little at a time until it reaches the proper consistency. If the batter is too thin and runny, sprinkle more flour to thicken the mixture. Keep adding the ingredients slowly until the batter is smooth and pourable.
- When making pancakes with brown rice flour, know that they tend to brown more quickly than those made with all-purpose flour, so maintain a lower temperature to avoid burning.
- This blue pancakes recipe produces 5-6 large pancakes. Consider doubling or tripling the recipe if feeding a crowd because they will go quickly! I like meal-prepping a few batches to save for later.
Serving Suggestions
- Maple Syrup, Honey, Fig Jam
- Strawberries, Blueberries, or Raspberries
- Sugar-Free Chocolate Chips, Cocoa Nibs
- Seed or Nut Butter
- Shaved Almonds
- Full-Fat Yogurt or Coconut Yogurt
- Homemade Whipped Cream
What to do with the Leftovers
- Refrigerate – Store the leftovers in an airtight container for 2-3 days.
- Freeze – Let the pancakes cool completely. Then, transfer them to a freezer-safe container or bag. Blue pancakes freeze for 2-3 months.
- Thaw – When you’re ready to eat, remove the pancakes from the freezer and reheat them.
- Reheat – If the pancakes are frozen, pry them apart and warm them in the microwave for a quick breakfast. You can also reheat them in the oven at 350°F (176°C) for about 5 minutes.
Frequently Asked Questions
Why are the pancakes blue?
While you can easily add blue food coloring to change the color of the pancakes, why not get some added nutrition? Our pancakes are naturally dyed using Butterfly Pea Powder.
More Pancake Recipes:
- Almond Flour Pancakes Recipe
- Oat Milk Pancakes
- Kodiak Pumpkin Pancakes
- Oat Milk Pancakes
- Kodiak Pumpkin Pancakes
Blue Pancakes
- 2 eggs
- ½ cup almond milk
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- 2 teaspoons butterfly pea powder
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Whisk the eggs, milk, oil, and vanilla extract in a mixing bowl.
- Add the brown rice flour, butterfly pea powder, sugar, baking powder, and salt. Combine until smooth.
- Heat a non-stick skillet or griddle over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan.
- Cook the pancakes for 3 minutes until it begins to bubble. Flip and cook for another 1-2 minutes.
- If the pancake batter seems too thick and heavy, add more almond milk a little at a time until it reaches the proper consistency. If the batter is too thin and runny, sprinkle more flour to thicken the mixture. Keep adding the ingredients slowly until the batter is smooth and pourable.
- When making pancakes with brown rice flour, know that they tend to brown more quickly than those made with all-purpose flour, so maintain a lower temperature to avoid burning.
- This blue pancakes recipe produces 5-6 large pancakes. Consider doubling or tripling the recipe if feeding a crowd because they will go quickly! I like meal-prepping a few batches to save for later.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.