Cinnamon Blueberry Hotcakes
Start your mornings off right with these indulgent Cinnamon Blueberry Hotcakes—a delightful twist on classic pancakes that's bursting with flavor and texture. These fluffy hotcakes combine the warm aroma of ground cinnamon with bursts of juicy, fresh blueberries in every bite, making them a true breakfast favorite. Easy to make with pantry staples like all-purpose flour, granulated sugar, and baking powder, this recipe whips up in just 30 minutes, perfect for busy mornings or leisurely weekend brunches. The batter is elevated with hints of vanilla and melted butter for a rich, decadent touch, while optional toppings like maple syrup, whipped cream, or powdered sugar add a customizable finishing flair. Whether you're serving a cozy family breakfast or impressing guests, these cinnamon blueberry pancakes are sure to delight everyone at the table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 1.25 cups milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons vegetable oil or butter (for cooking)
- optional toppings (maple syrup, whipped cream, powdered sugar)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
In a medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each hotcake. Use the back of the ladle to gently spread the batter into a circular shape if needed.
Cook the hotcakes until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Carefully flip each hotcake using a spatula and cook for an additional 2-3 minutes, or until both sides are golden brown and the hotcakes are cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the hotcakes warm and top with your choice of maple syrup, whipped cream, powdered sugar, or additional blueberries. Enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 68.4 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 486 mg | 37% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
