BLUEBERRY CREAM CHEESE PANCAKES
Start your day with the most incredible Blueberry Cream Cheese Pancakes! These pancakes are super fluffy and soft and made with buttermilk, fresh blueberries, and cream cheese!
Provided by Jesseca
Categories Breakfast
Time 1h
Number Of Ingredients 11
Steps:
- Start by cutting the cream cheese into 1/4 inch cubes. Place in the freezer.
- Whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Melt 1/4 cup of the butter (1/2 of a stick) in a small bowl. Cool slightly.
- In a separate bowl, whisk together the buttermilk, eggs, and vinegar. Add the melted butter.
- Stir the wet ingredients into the flour mixture until just combined. Fold in the cream cheese cubes.
- Heat a griddle or skillet over medium heat. Use the remaining butter to grease the pan.
- Pour 1/3 cup of the batter onto the pan. Sprinkle with blueberries. Cook until tiny bubbles appear in the pancake and the edges slightly curl. Flip and continue to cook 1-2 minutes or until golden brown.
- Serve the pancakes with crushed graham crackers, butter, syrup, or extra cream cheese!
Nutrition Facts : ServingSize 6 people, Calories 548 kcal, Carbohydrate 54 g, Protein 13 g, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 146 mg, Sodium 958 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 10 g
PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD
Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.
Provided by My Food and Family
Categories Pancakes
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
- Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
- Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
LEMON-BLUEBERRY SHEET-PAN PANCAKE
Skip the griddle! This fluffy, sweet oven-baked pancake will save you from flipping cakes for everyone. Instead, mix up the batter and bake off this sheet pan-sized pancake in the oven. While cooks will appreciate the efficiency of this recipe, everyone around the table will appreciate its flavor. The combination of fresh blueberries and lemon zest provides a pleasant, slightly tangy contrast to the sweet blueberry preserves and pancake base. This well-balanced flavor is appealing to adults and still plenty kid-friendly, too. So, whether it's Christmas morning and you don't want to miss a minute of the new-toy joy, or you're just trying to streamline the breakfast routine, it's worth adding this to your recipe box.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Line 15x10x1-inch jelly roll pan with foil; spray with cooking spray. In large bowl, beat Bisquick™ mix, milk, eggs, granulated sugar and melted butter with whisk until blended. Stir in 1 tablespoon of the lemon zest. Spread in pan. Top with blueberries. Bake 6 minutes.
- Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter. Bake 7 to 11 minutes longer or until golden brown and toothpick inserted in center comes out clean.
- Sprinkle with powdered sugar. Top with almonds. Top with remaining 1 tablespoon lemon zest. To serve, cut 6 rows by 4 rows. For each serving, place 3 pancakes on individual serving plate.
Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 3 Pancakes, Sodium 360 mg, Sugar 22 g, TransFat 0 g
BLUEBERRY CHEESE SPREAD
A lovely spread made with fresh blueberries and cream cheese, you'll love this! Use this on bagels, toast, pancakes, muffins, etc. Canada, New England, Mid Atlantic, South, West, blueberries are everywhere!
Provided by Sharon123
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Lightly mash fresh blueberries with a fork before, then combine ingredients. You may add honey to taste, if desired.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 139.2, Fat 13.4, SaturatedFat 8.4, Cholesterol 42.2, Sodium 114, Carbohydrate 2.4, Fiber 0.2, Sugar 0.9, Protein 3
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
SHEET PAN BLUEBERRY PANCAKES
Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.
Provided by fabeveryday
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
- Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
- Bake in the preheated oven until golden brown, 15 to 18 minutes.
- Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g
BLUEBERRY CHEESECAKE PANCAKES
Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family. They also make a lovely dessert all year round
Provided by Cassie Best
Categories Brunch, Dessert, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.
- Mix the cream cheese and icing sugar to taste. When the pancakes are cooked, top with blueberries, sweetened cream cheese, crushed biscuits and nuts.
Nutrition Facts : Calories 390 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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