Description
Fluffy pancakes layered with swirls of tangy cream cheese and juicy blueberries, creating a cheesecake-inspired breakfast stack that’s both indulgent and comforting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- 6 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat a nonstick skillet or griddle over medium heat and lightly grease.
- In a bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, vanilla, and melted butter. Combine wet and dry ingredients just until mixed.
- In another bowl, beat cream cheese with powdered sugar and lemon juice until smooth.
- Pour ¼ cup of batter onto the skillet, swirl a tablespoon of the cream cheese mixture over the top, and sprinkle with blueberries.
- Cook for 2–3 minutes until bubbles form, flip, and cook another 1–2 minutes until golden.
- Stack pancakes and serve with maple syrup and extra berries.
Notes
- Use room temperature cream cheese for a smoother swirl.
- Don’t overmix the batter for fluffier pancakes.
- Toss frozen blueberries in flour to prevent bleeding.
- Rest batter for 10 minutes before cooking for extra fluff.
Nutrition
- Serving Size: 1 stack
- Calories: 390
- Sugar: 18g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
Keywords: blueberry pancake, cheesecake swirl, brunch pancakes, blueberry breakfast, dessert pancakes