I’ve always loved making pancakes, but when I tried adding blueberries and a creamy cheesecake filling, it became my go-to breakfast treat. These pancakes are fluffy, sweet, and just a little tangy, making them perfect for a special morning. Whether you’re cooking for family or just craving something indulgent, you’ll find the process simple and fun. Let me show you how to create a dish that’s sure to become a breakfast favorite.
What You’ll Love About This Recipe
Indulge in the perfect blend of fruity and creamy flavors with these blueberry cheesecake pancakes. Easy to make with simple ingredients. Perfect for a special breakfast or brunch. Deliciously satisfying with every bite.
Recipe
Blueberry Cheesecake Pancakes combine the rich, creamy texture of cheesecake with the fluffy goodness of pancakes, creating a decadent breakfast or brunch treat. This recipe is perfect for those who love a sweet start to their day, blending fresh blueberries with a creamy cheesecake filling for a delightful twist on a classic favorite.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 tablespoon milk
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed. Fold in blueberries.
- In a small bowl, beat cream cheese, powdered sugar, and milk until smooth.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Spread a layer of cream cheese mixture between pancakes and stack. Top with additional blueberries and a drizzle of maple syrup if desired.
Notes:
- For a lighter version, use low-fat cream cheese and buttermilk.
- Frozen blueberries can be used if fresh ones are unavailable; thaw and pat dry before adding to the batter.
Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving:
Makes 8 pancakes
Calories:
Approximately 250 calories per pancake
Cuisine:
American
Nutrition
Blueberry Cheesecake Pancakes offer a delightful blend of flavors while providing essential nutrients to start your day. Packed with wholesome ingredients, they balance indulgence with nourishment.
- High in antioxidants from fresh blueberries.
- Provides calcium and protein from cream cheese and milk.
- Contains fiber from whole wheat flour.
- Moderate in carbohydrates for sustained energy.
- Includes healthy fats from butter or oil.
What To Serve With It
When I’m whipping up a batch of these pancakes, I like to think about what’ll make the meal feel complete. I always drizzle warm maple syrup over the top—it’s a classic! Fresh fruit, like sliced bananas or extra blueberries, adds a revitalizing touch. Pair it with a cup of coffee or tea, and you’ve got a breakfast that feels indulgent yet balanced. Simple, but perfect!
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
I’ve found frozen blueberry benefits shine in baking—they’re convenient, hold their shape, and burst with flavor. While pancake texture differences exist—frozen berries can make it slightly denser—I love the freedom to use what’s on hand.
How Do I Prevent the Pancakes From Sticking to the Pan?
I always use non-stick sprays or butter to coat the pan evenly before pouring the batter. I let the pan heat up properly and wait for bubbles before pancake flipping—it keeps them from sticking every time.
Can I Make the Batter the Night Before?
Perfectly prepped pancakes can be prepped the night before, but I’d watch the batter consistency. Overnight options work wonders, though it might thicken slightly—just loosen it with a splash of milk before cooking. Freedom’s in the flexibility!
What’S the Best Way to Store Leftover Pancakes?
I’d store leftover pancakes in an airtight container or ziplock bag, separating layers with parchment paper to prevent sticking. For pancake reheating methods, I’d use a toaster, skillet, or microwave to bring back that fresh taste.
Can I Substitute Cream Cheese With a Dairy-Free Alternative?
Cooking’s like painting—I can swap colors to create something new. If I’m exploring dairy-free options, I’d use cream cheese substitutes like cashew or almond-based spreads. They’re creamy, tangy, and let me craft recipes my way.
