Photo: Oxmoor House
4 servings (serving size: 2 pancakes and 2 tablespoons blueberries)

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.

How to Make It

Step 1

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.

Step 2

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.

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

ClassyCook's Review

June 15, 2016
I don't intentionally make many gluten-free recipes, but I was very favorably impressed with the taste and texture of these pancakes.  I serve them with bourbon maple syrup and a little whipped cream. I've made them multiple times, and they always go over well. 

anlross's Review

May 17, 2014
Very tasty pancakes without eating gluten! Moist and light texture. Served with Maple Grove Farms 100% pure maple syrup. After eating, did not have that heavy, stuffed feeling as with regular pancakes.

wxgirl43's Review

February 02, 2014