Cinnamon Blueberry Hotcakes Recipe

Name: Cinnamon Blueberry Hotcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 3/4 cup milk; 2 tablespoons butter, melted; 2 teaspoons vanilla; 1 cup flour; 1 tablespoon sugar; 1 teaspoon cinnamon; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup wild blueberries, frozen

Servings: persons

1
Preheat oven to 275 degrees.
2
Combine egg, milk, vanilla, and melted butter and mix well.
3
In a separate bowl mix together dry ingredients.
4
Add frozen blueberries and stir gently to coat.
5
Add wet ingredients to dry ingredients and mix gently until just combined.
6
Allow mixture to stand for ten minutes before cooking.
7
Heat a heavy griddle or fry pan which is greased with a little butter.
8
Pour a 1/4 cup of batter into pan and tip to spread.
9
When bubbles appear on surface and begin to break, turn over and cook the other side.
10
Butter and place on foil in oven to keep warm until you're ready to serve them up. This keeps them nice and hot.

262

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 10 ingredients. The key ingredients include: 1 egg, 3/4 cup milk, 2 tablespoons butter, melted, 2 teaspoons vanilla, and more.

Yes, Cinnamon Blueberry Hotcakes falls under the Baking & Desserts 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.

Cinnamon Blueberry Hotcakes

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