• Prep Time 15 minutes
  • Baking Time 20 minutes
  • Makes 18 pancakes
  • Freezing Excellent


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


  • 1 3/4 cups buttermilk
  • 1/2 cup SherwoodTM Gluten Free Sourdough Starter
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tsp vanilla
  • 1 1/2 cups Robin Hood® Gluten Free All Purpose Flour Blend
  • 1/4 cup granulated sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries, fresh or frozen
  • Butter for cooking

Serving Size: 18 pancakes


Serving Size: 18 pancakes

  • Whisk buttermilk, starter, 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 1/4 cup (50 mL) batter into the hot skillet. Cook until puffed and bottom is golden, about 3 minutes, flip and continue cooking on other side, about 2 minutes.


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