🥘 Description
Soft, fluffy pancakes loaded with juicy blueberries and pockets of creamy, slightly tangy cream cheese—this breakfast feels like a dessert. Golden on the outside, melt-in-your-mouth inside, and perfect with a drizzle of maple syrup.
🛒 Ingredients (Serves 4)
🥞 Pancake Batter
1 1/2 cups all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1 egg
1 tsp vanilla extract
2 tbsp melted butter
🫐 Fillings
3/4 cup fresh blueberries
100g cream cheese (cut into small cubes)
👨🍳 Step-by-Step Instructions
1. Mix Dry Ingredients
Combine flour, sugar, baking powder, baking soda, and salt
2. Mix Wet Ingredients
Whisk milk, egg, vanilla, and melted butter
3. Combine
Pour wet into dry ingredients
Mix gently (don’t overmix—lumps are okay)
4. Cook Pancakes
Heat a non-stick pan over medium heat
Pour batter onto pan
Add blueberries + cream cheese cubes on top
5. Flip
When bubbles form, flip carefully
Cook until golden brown on both sides
6. Serve
Stack pancakes
Drizzle with maple syrup and add extra berries
🧠 Pro Tips
Use room-temp cream cheese for softer pockets
Don’t press pancakes—they stay fluffy
Add lemon zest for a fresh twist 🍋
Use frozen blueberries (no need to thaw)
🍽️ Nutrition (Approx per serving)
Calories: 350–450 kcal
Protein: 10–14g
Carbs: 40–55g
Fat: 15–20g
