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Pancakes and waffles

Blueberry Pancakes

This classic recipe gets a makeover so that everyone can enjoy it.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
284 calories per serving


> 1 1/2 cups gluten-free all-purpose baking flour
> 1 tsp baking powder
> 1 tsp baking soda
> 1/2 tsp ground cinnamon
> 1/8 tsp salt
> 2 large eggs
> 1/2 cup milk
> 2 tbsp melted butter
> 1 tsp vanilla extract
> cooking spray
> 1 pint blueberries


Preheat an oven to 200°F. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir, until no lumps remain. In a medium bowl, whisk together eggs, milk, butter, and vanilla until smooth. Whisk the egg mixture into the flour mixture until smooth.
Coat a nonstick skillet with cooking spray and warm over medium heat. Ladle ¼ cup batter into the skillet, dropping a few blueberries into each pancake. Cook for 1–2 min, until bubbles form around edges. Flip and cook for an additional 1–2 min. or until firm. Transfer cooked pancakes onto a baking sheet and keep warm in the oven. Repeat until all batter is used. Serve with butter, your favorite syrup, and more fresh berries on the side.

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