BLUEBERRY CREAM CHEESE PANCAKES
Start your day with the most incredible Blueberry Cream Cheese Pancakes! These pancakes are super fluffy and soft and made with buttermilk, fresh blueberries, and cream cheese!
Provided by Jesseca
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Start by cutting the cream cheese into 1/4 inch cubes. Place in the freezer.
- Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Melt 1/4 cup of the butter (1/2 of a stick) in a small bowl. Cool slightly.
- In a separate bowl, whisk together the buttermilk, eggs, and vinegar. Add the melted butter.
- Stir the wet ingredients into the flour mixture until just combined. Fold in the cream cheese cubes.
- Heat a griddle or skillet over medium heat. Use the remaining butter to grease the pan.
- Pour 1/3 cup of the batter onto the pan. Sprinkle with blueberries. Cook until tiny bubbles appear in the pancake and the edges slightly curl. Flip and continue to cook 1-2 minutes or until golden brown.
- Serve the pancakes with crushed graham crackers, butter, syrup, or extra cream cheese!
Nutrition Facts : ServingSize 6 people, Calories 548 kcal, Carbohydrate 54 g, Protein 13 g, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 146 mg, Sodium 958 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 10 g
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD
Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.
Provided by My Food and Family
Categories Pancakes
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
- Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
- Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BUTTERMILK BLUEBERRY PANCAKES
Steps:
- In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
BLUEBERRY CHEESECAKE PANCAKES
Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family. They also make a lovely dessert all year round
Provided by Cassie Best
Categories Brunch, Dessert, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.
- Mix the cream cheese and icing sugar to taste. When the pancakes are cooked, top with blueberries, sweetened cream cheese, crushed biscuits and nuts.
Nutrition Facts : Calories 390 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
BLUEBERRY CREAM CHEESE PANCAKES
i love pancakes and these are the best we have them for breakfast sometimes
Provided by Patsy Fowler
Categories Pancakes
Time 15m
Number Of Ingredients 13
Steps:
- 1. Beat the cream cheese until smooth. Add in eggs 1 at a tie mixing between. Add in the lemon juice, milk and melted butter mix on low for a minute.
- 2. Sift together the flour, baking powder, salt, sugars and cinnamon. Add half of the dry ingredients to the wet and mix. Finally add in the last of the dry ingredients mix do not beat.
- 3. Fold in the fresh blueberries. Pour batter by the 1/2 cup onto a hot griddle. Let cook for 3-4 minutes or until bubbles start to form. Cook them until golden brown and serve with syrup.
ALMOND FLOUR BLUEBERRY PANCAKES
Enjoy these easy to make blueberry pancakes for breakfast! They are made with almond flour and are dairy free, gluten free, and have no refined sugars!
Provided by Personal20
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
- Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 16.3 g, Cholesterol 93 mg, Fat 20.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 161.6 mg, Sugar 9.7 g
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