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!

Course Breakfast

Cuisine American

Keyword blueberry, breakfast, brunch, cream cheese, pancakes

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 548kcal

Author Jesseca

Equipment

Ingredients

8 oz cream cheese
2 cups all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2⅓ cups buttermilk
2 large eggs
1/2 cup butter divided
1/4 teaspoon distilled white vinegar
1 cup blueberries

US Customary - Metric

Instructions

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