Blueberry Cream Cheese Pancakes Recipes

PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD

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.

BLUEBERRY CREAM CHEESE PANCAKES

Steps:

• 1. Beat the cream cheese until smooth. Add in eggs 1 at a tie mixing between. Add in the lemon juice, milk and melted butter mix on low for a minute.
• 2. Sift together the flour, baking powder, salt, sugars and cinnamon. Add half of the dry ingredients to the wet and mix. Finally add in the last of the dry ingredients mix do not beat.
• 3. Fold in the fresh blueberries. Pour batter by the 1/2 cup onto a hot griddle. Let cook for 3-4 minutes or until bubbles start to form. Cook them until golden brown and serve with syrup.

BLUEBERRY AND CREAM CHEESE DUTCH BABY

Steps:

• Place the butter in an ovenproof skillet with rounded sides.
• Preheat your oven to 425°F Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
• Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
• Pour the batter into the pan. Sprinkle the blueberries over the batter.
• Bake for 20 to 25 minutes or until the top starts to turn golden brown. Serve hot with Honey Whipped Cream Cheese.
• Honey Whipped Cream Cheese: Place all three ingredients in a medium bowl. Beat with an electric mixer until soft and smooth.

ALMOND FLOUR BLUEBERRY PANCAKES

Steps:

• Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
• Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

BLUEBERRY CREAM CHEESE PANCAKES

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!