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Pancakes - the American breakfast classic

Carine Buhmann on America's Pancake Traditions

"Pancakes are just perfect for Sunday breakfast!" That's what cookbook author Carine Buhmann says. "I prefer to eat these little pancakes in a very classic way with maple syrup and blueberries," she tells us as she prepares the ingredients. Today, there's a gluten-free version to try.

We're curious and learn from her that pancakes are a true cultural heritage in the USA. They even celebrate National Pancake Day. On this day, charity events are organized, and family, friends, and neighbors gather for a cozy pancake meal.

Reason enough for us to pay more attention to these delicious pancakes! Carine Buhmann has now prepared the batter and is baking small cakes in the pan until they turn golden brown. "Pancakes become even fluffier if you separate the eggs and gently fold the egg whites into the batter," she tells us.

Traditionally, pancakes are only drizzled with maple syrup, but there are numerous variations for toppings. Following the motto: What tastes good, fits well - for example, with berries, banana slices, fruit compote, nut-nougat cream, chocolate chips, or with vanilla ice cream and whipped cream.

We stick to the classic and enjoy the finished pancakes American-style.

"When I need to hurry in the morning, I simply let the batter ingredients mix briefly in the Novis ProBlender, and I can already bake delicious pancakes in the pan."
Carine Buhmann, Certified Nutrition Consultant and Cookbook Author

Quick & Gluten-Free: Carine Buhmann's Pancake Recipe


Preparation: 20 min.
For 4 servings


  • 2 eggs
  • 200 ml (lactose-free) milk or natural buttermilk
  • 3-4 tbsp sugar
  • 200 g gluten-free flour blend for cakes (e.g., Schär Cakes & Cookies)
  • ½ tsp salt
  • 2 tsp baking powder (gluten-free)*
  • 1 tsp vanilla sugar, to taste
*Check ingredient list

  • Butter for frying
  • Maple syrup for drizzling
  • 250 g blueberries


  1. Place all ingredients in the ProBlender mixing container (0.6 liters) and blend until smooth.
  2. Heat a little butter in a frying pan. Pour the batter directly from the mixing container into the pan, spreading the batter to about 8 cm round.
  3. Cook the pancakes over medium heat. Once small bubbles form on the surface, carefully flip them and finish cooking.
  4. Stack the pancakes on a plate and serve with maple syrup and blueberries.

For even fluffier pancakes, separate the eggs and fold the beaten egg whites into the batter.