Simply Delicious Low-FODMAP Blueberry Pancakes; Gluten-free, Dairy-free

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The very first thing I ever cooked was pancakes.  My mother used to make scratch pancakes on occasional Sundays, and as a kid of about 9, I took over this task.  An egg, milk, flour and baking powder, hint of vanilla and a lot of oil.

So, the one tricky part of documenting this low-FODMAP Blueberry Pancake recipe was actually checking measurements of the ingredients!  I usually whip up pancakes by look and feel, some days thinner (more milk) than others.  Feel free to modify this low-FODMAP Blueberry Pancake recipe to your own taste.

Also, you can add any mix-in you like- pecans, bananas, strawberries, chocolate chips. Or skip the mix-ins for simpler yet delicious low-FODMAP pancake flavor. Have fun and don’t forget the maple syrup as the perfect compliment for any low-FODMAP pancake!

Check out my blog for more ideas… we have over 400 more low-FODMAP recipes!

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Be healthy and happy,

Rachel Pauls, MD

P.S. Did you know that I have a COOKBOOK ?!

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Simply Delicious Low-FODMAP Blueberry Pancakes; Gluten-free, Dairy-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP Data at time of posting)

Serves: 3-4 (recipe can easily be doubled or tripled)

Prep time: 5 min

Cook time: 15 min


  • 1 cup Original Gluten-free Bisquick™ mix
    • I suggest this brand for the best results, it contains low-FODMAP ingredients
    • For a copycat recipe, see my low-FODMAP recipe swap blog
  • 3/4 cup low-FODMAP milk (almond milk for non-dairy version, or lactose-free milk)
    • For thinner pancakes, add more milk to your preference
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 cup blueberries (I used wild blueberries)
    • This was about 100 g of blueberries
    • If using frozen, run them under cold water until water runs clear, this prevents ‘bleeding’ of the blueberry juice
    • One low-FODMAP serving is 40 g, so weigh your blueberries if you are unsure of amount
      • I find a small kitchen scale super convenient and necessary for my cooking, these only run about $10
    • Can skip blueberries for a low-FODMAP plain pancake, or use low-FODMAP walnuts/pecans/chocolate chips/banana/etc!
  • Canola oil, for frying


  • Crack egg in large mixing bowl, whisk well
  • Add about 1/4 cup of the milk and whisk together
  • Begin incorporating gluten-free Bisquick a little at a time, alternating with milk until all the Bisquick is incorporated
  • Add additional milk to desired consistency
  • Add vanilla and stir together
  • Fold in blueberries
  • Place large skillet on medium heat and add about a teaspoon of oil
  • When oil is hot, ladle batter onto griddle, about 1/4 cup per pancake
  • Cook until crispy edges and flip
  • Serve with low-FODMAP vegan spread or butter and pure maple syrup

  • I can’t wait to try these…look at those crispy low-FODMAP Blueberry Pancake edges…

  • Super tasting blueberries in every low-FODMAP bite, packed with anti-oxidant blueberry power!  Melt in your mouth low-FODMAP Blueberry Pancakes.

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Comments Rating 4 (5 reviews)

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