• Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Makes 20 pancakes
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups buttermilk
  • 2 eggs
  • ¼ cup butter, melted
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Gluten Free Flour Blend
  • 1/4 cup granulated sugar
  • 2 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup blueberries, fresh or frozen
  • Butter for cooking

Serving Size: 20 pancakes


Serving Size: 20 pancakes

  • Whisk buttermilk, eggs, melted butter and vanilla in a large bowl. Combine flour blend, sugar, baking powder, baking soda and salt in a separate large bowl.
  • Stir flour mixture into buttermilk mixture. Fold in blueberries.
  • Melt butter over medium-high heat in a large non-stick skillet. Ladle ¼ cup (50 mL) into the hot skillet. When pancakes are puffed and bottom is golden brown, about 3 minutes, flip the pancakes and cook the other side for about 2 minutes.


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