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

Ready.
Set.
Make.

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

Ingredients

  • 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

Directions

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.

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top