Fluffy, golden pancakes with bursts of juicy blueberries and pockets of creamy, slightly tangy cream cheese.
These pancakes are indulgent yet easy—perfect for weekend brunch or a special breakfast at home.
🧾 Ingredients (Serves 3–4)
Pancake Batter
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 2 tablespoons melted butter (or oil)
- 1 teaspoon vanilla extract
Add-Ins
- ¾ cup blueberries (fresh or frozen)
- 100 g (3½ oz) cream cheese, cold, cut into small cubes
For Cooking & Serving
- Butter or oil for the pan
- Maple syrup, powdered sugar, or extra blueberries (optional)
👩🍳 Step-by-Step Instructions
1️⃣ Make the Batter
In a bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry and mix just until combined (lumps are okay).
2️⃣ Fold in the Good Stuff
Gently fold in blueberries.
Keep cream cheese cubes cold so they hold their shape.
3️⃣ Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease.
Pour ¼ cup batter per pancake.
Drop a few cream cheese cubes onto each pancake.
Cook 2–3 minutes until bubbles form, flip, and cook 1–2 minutes more until golden.
4️⃣ Serve
Stack warm pancakes and drizzle with maple syrup.
Finish with powdered sugar or extra blueberries if you like.
⭐ Tips for Perfect Pancakes
- Don’t overmix—this keeps them fluffy
- Toss blueberries in a little flour to prevent sinking
- Use cold cream cheese for creamy pockets
- Keep cooked pancakes warm in a low oven (90°C / 200°F)
🔁 Easy Variations
- Lemon Blueberry: add lemon zest to the batter
- Whole Wheat: replace half the flour with whole wheat
- Extra Creamy: swirl sweetened cream cheese on top
- No Sugar: sweeten with honey or maple syrup instead
🏁 Final Thoughts
Blueberry Cream Cheese Pancakes are soft, rich, and bursting with flavor—comforting enough for a cozy morning and impressive enough for guests.