1 1/4 to 1 1/2 cups of gluten-free all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
3 tablespoons butter, melted (optional)
2 cups of California Giant blueberries
Stir together flour and next three ingredients in a large bowl. Whisk together buttermilk and eggs; gradually stir into flour mixture. Gently stir in butter. (Batter will be lumpy - don't mix too much!) Let stand for 5 minutes.
Pour about 1/4 cup batter for each pancake onto a hot (350 degrees) buttered griddle.
Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown.