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Blueberry Cream Cheese Pancakes

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

Love at first bite... what's not to love about pancakes stuffed with blueberries and cream cheese?

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 cups milk
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups 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; make a well in center of mixture.
  3. In a medium bowl, combine cream cheese mixture, milk, butter, and vanilla, stirring well; pour into well of flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries.
  4. Lightly grease a griddle, then heat over medium heat. Pour about 1/4 cup batter per pancake onto griddle. Cook pancakes until tops are covered with bubbles and edges begin to brown; turn and cook other side. Repeat until all batter is used.
  • Top with a drizzle of maple syrup or a sprinkle of confectioners' sugar.

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 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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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