Cornmeal Cream Cheese Pancakes with Dried Cranberri

Name: Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pure maple syrup; 1/4 cup dried cranberries; 1/4 cup chopped dried apricots; 2 teaspoons fresh lemon juice; 3/4 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons sugar; 1/4 teaspoon salt; 2/3 cup regular cream cheese spread (in tub; not whipped or block cream cheese); 2 large eggs; 3/4 cup milk; 2 tablespoons unsalted butter, melted

Servings: persons

1 cup pure maple syrup
1/4 cup dried cranberries
1/4 cup chopped dried apricots
2 teaspoons fresh lemon juice
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
2/3 cup regular cream cheese spread (in tub; not whipped or block cream cheese)
2 large eggs
3/4 cup milk
2 tablespoons unsalted butter, melted

1
Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes.
2
Remove from heat and stir in juice.
3
Preheat oven to 250F.
4
Whisk together flour, cornmeal, baking powder and soda, sugar, and salt.
5
Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth.
6
Add flour mixture and whisk until just combined.
7
Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter.
8
Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes.
9
Cook pancakes 1 to 2 minutes on each side, or until golden and puffed.
10
Transfer to a baking sheet and keep warm in oven.
11
Make more pancakes in same manner, brushing griddle with butter for each batch.
12
Serve pancakes in stacks with syrup.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup pure maple syrup, 1/4 cup dried cranberries, 1/4 cup chopped dried apricots, 2 teaspoons fresh lemon juice, and more.

Yes, Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions