Adding sour cream to the gluten-free pancake batter makes the pancakes extra moist and tender. Topping the pancakes with blueberries makes them extra tasty.
1 cup light sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
2 large eggs
2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
1/4 teaspoon salt
1 cup blueberries, divided
How to Make It
Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Add baking mix and salt to sour cream mixture, stirring just until moistened.
Heat a large nonstick skillet or griddle over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan; cook 1 minute. Sprinkle each pancake with 1 tablespoon blueberries. Cook 1 minute or until edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Top pancakes evenly with remaining 1/2 cup blueberries.