Receta Blueberry Pancakes with Cream Cheese Topping
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Pancakes are a favorite breakfast at our house, at least on the weekends anyway. My kids like Swedish Pancakes the very best, but I like to change things up now and then. I love blueberries, so of course blueberry pancakes are at the top of my list! The batter in this recipe has graham cracker crumbs in it, and they add a nice flavor and texture. Add the cream cheese topping, and it's almost like you are eating blueberry cheesecake for breakfast. Who doesn't love that?
Look at all that yummy-ness inside. Mmmm.
Blueberry Pancakes with Cream Cheese Topping
Batter:
- 1 cup flour
- 1/2 cup graham cracker crumbs
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp soda
- 1/4 tsp salt
- 2 eggs
- 1 1/3 cups buttermilk
- 3 Tbsp melted butter
- 1 cup fresh or frozen blueberries
- Combine flour, graham cracker crumbs, sugar, baking powder, soda, and salt in a small mixing bowl. Set aside. In a large mixing bowl, beat eggs and buttermilk. Whisk in melted butter. Stir lightly into the dry ingredients. Pour batter into a medium hot skillet and top each pancake with blueberries. Cook till bubbles form, then flip over and cook on the other side. Serve with cream cheese topping.
- Cream cheese topping:
- 4 oz soft cream cheese (I use light)
- 3/4 cream, whipped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
Beat cream cheese till soft and fluffy. Beat in whipped cream, powdered sugar, and vanilla till smooth.
Note: You can substitute 1 1/2 cups Cool Whip for the cream, sugar, and vanilla if you want.