Blueberry Pancakes
Blueberry Pancakes are the quintessential breakfast treat. We love adding other fruits like blackberries and strawberries to ours as well. Our Nonstick Plett Pan is perfect for making pancakes for the whole family, but you can also use it to cook eggs! We hope you enjoy this sweet and tart breakfast recipe; it's one of our favorites and perfect for a lazy Sunday morning.
INGREDIENTS
- 2 tsp kosher salt
- 2 Tbsp baking powder
- 2 Cup all-purpose flour
- 3 Tbsp brown sugar
- 2 eggs
- 2 Cup milk
- 1 tsp vanilla
- 5 Tbsp butter, melted
- 2 Cup fresh blueberries
DIRECTIONS
- Wisk flour, salt, brown sugar and baking powder in a large bowl.
- In a different bowl, whisk together the eggs, vanilla and milk. Do not overmix.
- Mix the dry and wet ingredients until combined. Mix in melted butter and stir. Do not overmix. The batter should be slightly lumpy.
- Place Plett Pan or Large Fry Pan on stovetop at medium heat.
- Scoop batter into wells of Plett Pan and top evenly with blueberries.
- Cook until the edges set and small bubbles form on top of the pancake, flip and cook until bottom is browned.
- Enjoy with a topping of whipped cream for a sweet addition!
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