Hands-on Time
14 Mins
Total Time
14 Mins
Serves 8 (serving size: 2 pancakes)

Flapjacks, griddlecakes, pancakes--call them what you will--they're an American favorite, and with good reason. Don't forget to serve them on January 28, National Blueberry Pancake Day.

How to Make It

Step 1

Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, sugar, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Combine buttermilk and next 5 ingredients (through eggs) in a medium bowl; stir with a whisk. Add to flour mixture, stirring until smooth. Fold in blueberries.

Step 2

Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 1/4 cup batter per pancake onto pan; cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

Step 3


Gluten-Free Baking

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