Ingredients
12 cup fresh blueberries
2 cups Pamelas ultimate baking and pancake mix (gluten-free)
Method
Sources
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Recipe1M+
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Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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preheat a lightly oiled griddle over medium heat. mix all of the ingredients together thoroughly until they are smooth with no olumps. fold blueberries in gently. pour approximately 1/4 cup of the batter onto the griddle at a time. cook until golden brown on one side, then flip and cook the second side. serve hot with butter, real maple syrup and/or raspberry preserves. leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. they can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.