Gluten Free* Blueberry Buttermilk Pancakes | Recipes

Gluten Free* Blueberry Buttermilk Pancakes

(478) Ratings:
Prep Time:
Cooking Time:
Makes:20 pancakes
Freezing:not recommended

These moist and delicious gluten free pancakes are so good you’ll be lining up for seconds!


2 cups 500 mL buttermilk
2 eggs
¼ cup 50 mL butter, melted
1 tsp 5 mL vanilla extract
2 cups 500 mL Robin Hood® Gluten Free Flour Blend
1/4 cup 50 mL granulated sugar
2 ¼ tsp 11 mL baking powder
½ tsp 2 mL baking soda
¼ tsp 1 mL salt
1 cup 250 mL blueberries, fresh or frozen
Butter for cooking


  1. 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.
  2. Stir flour mixture into buttermilk mixture. Fold in blueberries.
  3. 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.


  • Omit the blueberries for a plain buttermilk pancake.
    Replace the blueberries with chocolate chips for variation.
  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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