Triple Berry Pancakes With Cream Cheese Filling

Name: Triple Berry Pancakes With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE TRIPLE BERRY TOPPING:; 1-1/3 cup Fresh Blueberries; 1-1/3 cup Strawberries, Diced (or Blackberries); 1-1/3 cup Raspberries; 2 cups Sugar; 1/2 whole Fresh Lemon, Juiced; 1 cup Bourbon; 4 Tablespoons Cornstarch; FOR THE PANCAKES:; 1 cup Milk; 4 whole Large Eggs; 6 Tablespoons Canola Oil Or Vegetable Oil; 3 cups Flour; 4 teaspoons Baking Powder; 2 teaspoons Salt; FOR THE CREAM CHEESE FILLING:; 16 ounces, weight Cream Cheese, Softened; 3 teaspoons Fresh Lemon Juice; 1 cup Powdered Sugar

Servings: persons

FOR THE TRIPLE BERRY TOPPING:
1-1/3 cup Fresh Blueberries
1-1/3 cup Strawberries, Diced (or Blackberries)
1-1/3 cup Raspberries
2 cups Sugar
1/2 whole Fresh Lemon, Juiced
1 cup Bourbon
4 Tablespoons Cornstarch
FOR THE PANCAKES:
1 cup Milk
4 whole Large Eggs
6 Tablespoons Canola Oil Or Vegetable Oil
3 cups Flour
4 teaspoons Baking Powder
2 teaspoons Salt
FOR THE CREAM CHEESE FILLING:
16 ounces, weight Cream Cheese, Softened
3 teaspoons Fresh Lemon Juice
1 cup Powdered Sugar

1
For the berry topping:
2
Place berries in a medium bowl. If using strawberries, cut them into small pieces. Add sugar, lemon juice and bourbon. Give it a stir and allow it to sit for at least a half an hour.
3
After berries have had time to rest, place them in a saucepan. While cold, stir in cornstarch until well-mixed. Turn heat to medium high and heat while continually stirring. Watch for filling to boil and keep stirring until thickened. Keep warm and serve warm.
4
For the pancakes:
5
Preheat oven to 170 F.
6
This pancake recipe will make enough to match the cream cheese and berry topping recipes and will feed about 6-7 people. If you don't want that many pancakes, or if you want to have extra cream cheese and berry toppings (for another use) you can half the pancake ingredients.
7
In a large bowl whisk together the pancake ingredients until well combined and smooth.
8
Place your very best non-stick pan on a burner and preheat to low. It will be tempting to pour the batter into the pan before it is hot, but do not give in to the temptation. When the time is right, pour 1/4 cup of batter into the pan and spread in a circular motion just a wee bit to make about a four-inch pancake. Wait until a few of the bubbles on the top surface burst, then flip the pancake. When done, place pancake on a baking sheet in an oven set at 170 F. Cover the sheet pan with foil so they don't dry out while you make the rest of the pancakes. (See trouble-shooting ideas on original blog post).
9
For the cream cheese filling:
10
Soften cream cheese by allowing it to sit out for at least 1/2 hour. Blend all filling ingredients together well. Optional step: Warm cream cheese filling on low heat.
11
To serve:
12
Spread cream cheese filling on top of each pancake. Stack and then adorn with plenty of berry topping and perhaps a sprig of fresh mint.
13
It will be a very good summer, indeed.

1687

kcal

Calories

Fat

230

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

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 19 ingredients. The key ingredients include: FOR THE TRIPLE BERRY TOPPING:, 1-1/3 cup Fresh Blueberries, 1-1/3 cup Strawberries, Diced (or Blackberries), 1-1/3 cup Raspberries, and more.

Yes, Triple Berry Pancakes With Cream Cheese Filling 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!