Blueberry Pancakes

January 28th is National Blueberry Pancake Day and we're here to celebrate! 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. 


  • 2 teaspoons kosher salt
  • 2 tablespoons baking powder
  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 eggs
  • 1 1/2 cups of milk
  • 1 teaspoon vanilla 
  • 5 tablespoons of butter, melted
  • 2 cups of fresh blueberries


  1. Whisk flour, salt, brown sugar, and baking powder in a large bowl.
  2. In a different bowl, whisk together the eggs, vanilla, and milk. Do not over mix. 
  3. Mix the dry and wet ingredients until combined. Mix in melted butter and stir. Do not over mix, the batter should be slightly lumpy.
  4. Place Plett Pan or large frypan on stove on medium heat.
  5. Scoop batter into Plett pan indents, top evenly with blueberries.
  6. Cook until the edges look set and small bubbles form on top of the pancake, flip and cook until bottom is browned.
  7. Enjoy with a topping of whipped cream for a sweet addition!