Imagine waking up to a plate of fluffy, decadent pancakes that burst with juicy blueberries and a rich, creamy texture that melts in your mouth. These Blueberry Cream Cheese Pancakes are not just a breakfast dish; they're a morning masterpiece that will transform your ordinary breakfast routine into an extraordinary culinary experience. With a perfect balance of tangy cream cheese and sweet, plump blueberries, these pancakes are about to become your new weekend breakfast obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 4 ounces cream cheese, softened
- 1 cup blueberries
- Butter for cooking
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 cup of buttermilk, 1 large egg, 4 ounces of softened cream cheese, 1 cup of blueberries, and butter for cooking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, beat the large egg and then add the buttermilk. Mix well until combined. Next, add the softened cream cheese to the buttermilk mixture. Use a hand mixer or a whisk to blend the cream cheese until smooth and fully incorporated.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps.
- Once the batter is combined, gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan, allowing it to melt and coat the surface.
- Using a ladle or measuring cup, pour approximately 1/4 cup of pancake batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the blueberry cream cheese pancakes warm, topped with additional blueberries, a dollop of whipped cream, or maple syrup if desired.
Tips
- Temperature Matters: Ensure your cream cheese is truly softened at room temperature for smooth blending.
- Don't Overmix: Gently fold ingredients to keep your pancakes light and fluffy. Overmixing can lead to tough, dense pancakes.
- Blueberry Distribution: Fold blueberries gently into the batter to prevent crushing and ensure even distribution.
- Pan Temperature: Use medium heat to achieve golden-brown pancakes without burning.
- Fresh vs. Frozen Blueberries: Fresh blueberries work best, but if using frozen, don't thaw them to prevent color bleeding.
- Extra Flavor Boost: Consider adding a touch of vanilla extract or lemon zest to enhance the pancake's flavor profile.
- Keep Pancakes Warm: Use a low oven (around 200°F) to keep pancakes warm while cooking the entire batch.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 10g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
