Blueberry Cream Cheese Pancakes


Blueberry Cream Cheese Pancakes

Blueberry Cream Cheese Pancakes
21 (4-inch) pancakes
20 Min

If you love to make pancakes from scratch, then you'll love our Blueberry Cream Cheese Pancakes! These easy pancakes are going to make breakfast time that much sweeter when blueberry season rolls around! Add in our secret ingredient, velvety cream cheese, and some juicy blueberries to these pancakes, and you'll be making the most decadent breakfast ever served. 

What You'll Need

  • 1 (8-ounce) package cream cheese, softened
  • 2 eggs
  • 2 cups self-rising flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup blueberries

What to Do

  1. In a medium bowl with an electric mixer on medium speed, beat cream cheese until creamy; add eggs, 1 at a time, beating after each addition.
  2. In a large bowl, combine flour, sugar, and salt; with the back of a spoon, make a well in center of mixture. You’ll need this when you add the rest of the ingredients. 
  3. In a medium bowl, combine cream cheese mixture, milk, butter, and vanilla; stir well. Pour into well of flour mixture and stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in blueberries.
  4. Coat a griddle with cooking spray, then heat over medium heat. Pour about 1/4 cup batter per pancake onto griddle. Cook pancakes until the tops begin to bubble and the edges are golden. Flip pancakes and cook until both sides are golden.  Repeat until all batter is used.

Test Kitchen Tips

Nutritional InformationShow More

Servings Per Recipe: 21

  • Amount Per Serving % Daily Value *
  • Calories 123
  • Calories from Fat 51
  • Total Fat 5.7g 9 %
  • Saturated Fat 3.1g 16 %
  • Trans Fat 0.1g 0 %
  • Protein 3.0g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 34mg 11 %
  • Sodium 114mg 5 %
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 5.3g 0 %

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I used Splenda instead of sugar. Absolutely the BEST pancakes. We have them twice a month with bacon , for a wonderful supper.

Delicious!! I will definitely make these again!

I eat blueberries pancake every other day! But i cut out sugar taste better no sugar in it.



Yummy !!!!

can you make these in a skillet instead of a griddle?

Yup, you sure can make these yummy pancakes in a skillet!

This recipe sounds really yummy! Im going to make these for hubby this next weekend.He loves anything Blueberry.

Ooh, they ARE good!

Would this work as a waffle recipe?

Whole blueberries will not work well in a waffle iron. You can try it without the blueberries, but please be aware that we have not tried this recipe in a waffle iron in the Test Kitchen, so we can not guarantee the results. Thank you!

Going to try these but need to make my own self rising flour. I use so little of it, it is a wasted to buy it, now if i can just remember how what to add and how much....I it!

How do you make self rising flour?

larrylike, You simply add the correct amount of leavening (1-1/2 teaspoons of baking powder) and the correct amount of salt (1/2 teaspoon) for every cup of all-purpose flour called for in your recipe. You can omit two teaspoons of each cup of well-mixed, homemade self-rising flour if you are concerned about the added volume. Hope this helps you out.

I made these this morning for breakfast, early lunch! They are amazingly good, light, fluffy, flavorful. I sprinkled a little granulated sugar and melted butter on top after turning them over, just way and above delicious. And easy to make. I do not think Biscuick would work with is perfect just the way it is!

An addendum to my husband and I each had 4, 4-5" pancakes and I made up the rest of the batter to make 9-10 extra to put in the fridge to heat up for breakfast for a few days!

Can this be made with a biscuit mix instead,, i.e., Bisquick?

We suppose you could, but they would not be nearly as delicious!


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