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    You are in: Home / Recipes / Cinnamon Blueberry Hotcakes Recipe
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    Cinnamon Blueberry Hotcakes

    Cinnamon Blueberry Hotcakes. Photo by PaulaG

    1/1 Photo of Cinnamon Blueberry Hotcakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cynna's Note:

    A refreshing and surprisingly complimentary addition to the regular ole blueberry pancakes. I love experimenting in the kitchen and I came up with this. Delicious!! You can mix the dry parts of the recipe and store in the freezer in a freezer bag and it's ready to go at a moments notice. Handy! Recipe can be doubled for extra hotcakes.

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    Units: US | Metric


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

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:

    • on April 01, 2007


      We really enjoyed these this morning for brunch. I liked the addition of the cinnamon to the batter. I used about half the butter called for in the recipe and whole wheat pastry flour for the flour which I am sure resulted in a somewhat darker product. They were served topped with Light Blueberry Sauce. These are going into my Then There Were 2 cookbook for quick reference.

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    Nutritional Facts for Cinnamon Blueberry Hotcakes

    Serving Size: 1 (167 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 488.2
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 10.2 g
    Cholesterol 149.0 mg
    Sodium 1289.9 mg
    Total Carbohydrate 66.8 g
    Dietary Fiber 3.1 g
    Sugars 10.8 g
    Protein 13.0 g

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