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Fluffy Cream Cheese Blueberry Pancakes

These Pancakes were inspired by a Berry Danish Pancakes I had in Chicago at the famous Wildberry. Really fluffy, amazing texture with awesome flavors.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Fallon Brooks

Ingredients

  • 1 cup all-purpose flour (sifted)
  • 1 1/2 tsp baking powder
  • 1/3 cup sugar
  • 1 large egg (beaten)
  • 1 tbsp vanilla
  • 3/4 cup milk (warm)
  • 1 tbsp soft butter or melted
  • 2 ounces cream cheese
  • pinch of salt
  • oil for cooking

Garnish

  • 6 oz cream cheese sauce (soft)
  • blueberry
  • raspberry
  • whipped cream
  • powdered sugar
  • maple sugar

Cream Cheese Sauce

  • 1 tbsp cream cheese
  • 1 tsp powdered sugar
  • 1/2 tsp vanilla
  • 1 1/2 tsp milk

Instructions

  • Mix together sifted flour, baking powder, sugar, and salt in a bowl.
  • Beat eggs together with milk, cream cheese, vanilla, and soft butter, do not overbeat this mixture because you want the pancakes to be thick and fluffy.
  • Combine both dry and wet ingredients together and mix; the consistency should be thick, make sure it's not too lumpy.
  • Add a hand full of Blueberries to the mixture and stir in. (do not overmix)
  • Base pan with oil on medium heat. Then add pancake batter to the pan and cook on each side until it becomes brown.
  • Garnish with fruits, a layer of syrup, and a layer of cream cheese sauce and whipped cream on top.

Cream Cheese Sauce

  • In a bowl beat together cream cheese and powdered sugar until it becomes smooth. Then add milk and vanilla to the mix and mix until smooth.
  • Then Drizzle over pancake as desire.

Notes

***I add a little more flour to my mixture to make it a bit thicker, hence, fluffier but this is optional.