Blueberry And Cinnamon Pancakes Recipe

Name: Blueberry And Cinnamon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 2 Tbsp. sugar; 3 Tbsp. unsalted butter, melted; 1 1/2 c. flour; 1 1/2 c. buttermilk; 1 1/2 tsp. baking powder; 1 1/4 c. fresh or frozen (not thawed) blueberries; 1/2 tsp. baking soda; pinch of nutmeg; pinch of salt; 1/2 tsp. cinnamon; vegetable oil

Servings: persons

2 large eggs
2 Tbsp. sugar
3 Tbsp. unsalted butter, melted
1 1/2 c. flour
1 1/2 c. buttermilk
1 1/2 tsp. baking powder
1 1/4 c. fresh or frozen (not thawed) blueberries
1/2 tsp. baking soda
pinch of nutmeg
pinch of salt
1/2 tsp. cinnamon
vegetable oil

1
In a sizeable bowl, mix sugar, flour, cinnamon, baking powder, baking soda, salt and nutmeg.
2
Add eggs, buttermilk and melted butter.
3
Stir until blended.
4
Add blueberries.
5
Preheat the griddle over high heat and add a little oil.
6
Pour batter on griddle.
7
Cook until underside is golden, then flip.
8
Cook until golden.

1195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggs, 2 Tbsp. sugar, 3 Tbsp. unsalted butter, melted, 1 1/2 c. flour, and more.

Yes, Blueberry And Cinnamon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry And Cinnamon Pancakes

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