Sweet Blueberry Cheesecake Pancakes are a delightful breakfast treat that combines the creamy richness of cheesecake with the fresh, fruity flavor of blueberries. Ideal for brunch or a special morning indulgence, these pancakes are light, fluffy, and bursting with flavor. With a simple recipe that anyone can follow, you’ll be serving up a delicious stack of pancakes in no time!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
Step 1: Prepare the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy. Set aside.
Step 2: Make the Pancake Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, mix the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 3: Fold in the Blueberries
Gently fold in the fresh blueberries into the pancake batter, ensuring they are evenly distributed without smashing them.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side. Repeat with the remaining batter.
Step 5: Assemble the Pancakes
Stack the pancakes on a plate, and spread a layer of the cream cheese filling between each pancake. Drizzle with maple syrup and top with additional blueberries if desired.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but it’s best to thaw them first and drain any excess moisture to avoid soggy pancakes.
How do I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet before serving.
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.
What can I serve with Sweet Blueberry Cheesecake Pancakes?
These pancakes are delicious on their own but can be served with whipped cream, additional blueberries, or a dusting of powdered sugar for extra sweetness.