Lemony Cream Cheese Pancakes With Blueberries Recipe

Name: Lemony Cream Cheese Pancakes With Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 pinch salt; 2 large eggs, separated; 1 cup buttermilk; 6 ounces cream cheese, cut up; 3 teaspoons melted butter; 1 teaspoon vanilla; 2 tablespoons lemon juice; 1 1/2 tablespoons lemon zest (approximately the zest from one large lemon); 1 1/2 cups fresh or frozen blueberries

Servings: persons

1 1/2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs, separated
1 cup buttermilk
6 ounces cream cheese, cut up
3 teaspoons melted butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 1/2 tablespoons lemon zest (approximately the zest from one large lemon)
1 1/2 cups fresh or frozen blueberries

1
In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.
2
Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
3
Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with honey or maple syrup or jam.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Lemony Cream Cheese Pancakes With Blueberries 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.

Lemony Cream Cheese Pancakes With Blueberries

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