Cream Cheese Pancakes are not how this all started! Let’s start this one out with a tip: ALWAYS read the recipe all the way through when planning your meals! I had intentions of making Cheesecake Pancakes. I read through the ingredients and knew I had everything to make them. Simple. I’ll whip them up. Wrong! I was supposed to slice the cream cheese and allow it to sit in the freezer 8 HOURS or overnight! Well, that just wasn’t going to happen this morning at 8:00!
So, I started to look for a different cream cheese pancake recipe. I found one and combined the two together. The result was fantastic. I would rather have homemade pancakes over the frozen ones any day. The only thing frozen I will buy and enjoy is Eggo waffles. I guess it just brings back the feeling of childhood. These pancakes aren’t that much more difficult than whipping up some Bisquick. One of the original recipes called for self-rising flour (which I do not have) so I made my own and reflected it here in my adapted recipe. The maple syrup and strawberries added that perfect touch. I hope you enjoy these!
Did you know that cream cheese can be used as a butter substitute? If you are trying to choose a lower calorie option always opt for the whipped cream cheese. The air introduced during the whipping process makes you fuller faster which can help you cut calories and fat.
Cream Cheese Pancakes Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
1 large egg
1-3/4 cup milk
3 oz. cream cheese softened
2 oz. cream cheese cubed (small)
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
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How To MakeCream Cheese Pancakes:
Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
Combine egg, milk, softened cream cheese, butter, and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).
Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook another side ( the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
*I have made extra batches of pancakes and frozen the leftovers. That’s one way I’ll eat frozen pancakes 🙂
Enjoy!
(adapted from Southern Living and Betty Crocker)
Cream Cheese Pancakes
What started as a cheesecake pancake recipe quickly turned into cream cheese pancakes. I hope you enjoy as much as we did.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 1 large egg
- 1-3/4 cup milk
- 3 oz. cream cheese softened
- 2 oz. cream cheese cubed (small)
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
Instructions
- Combine flour, salt, baking powder and sugar together in a large bowl; make a well in the center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
- Combine egg, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you’re preparing the other ingredients so its easier to cube).
- Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook another side ( the second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
- *I have made extra batches of pancakes and frozen the leftovers. That’s one way I’ll eat frozen pancakes
Nutrition Information:
Amount Per Serving:Calories: 290Total Fat: 5gCarbohydrates: 52gProtein: 8g
