.This morning, I took a giant leap forward in my quest for pancake perfection. I have tried a hundred pancake recipes, but I can honestly say the ones I made this morning take the cake. My boys agree. This is big for us. These cream cheese pancakes are moist, fluffy, and creamy, with a little of that cream cheese tang. They’re amazing!
Without any further ado, I’ll just tell you how to make the pancakes. Run — dont’ walk — to the kitchen, and whip these babies up!
In a large bowl, sift together 2 cups of flour, 3 tsp. baking soda, 1 tsp. salt, and 2 Tbsp. sugar. Make a well in the middle.
In a separate bowl, beat together 1 large egg, 2 cups of milk, 4 ounces of softened cream cheese, 1 Tbsp. butter or margarine, and 1 tsp. vanilla. Beat it really well, until it’s frothy. Then pour the liquid into the well of the dry mixture, and stir until combined. Don’t over-stir. ( You could try blueberry-flavored cream cheese, but I used low-fat white, and it was great.)
Cook on a griddle or in a skillet just as you would regular pancakes. I used a 1/4-cup scoop to place the batter in the skillet, which made about 15 4-inch cakes.
If you want to fold in blueberries, chocolate chips, or whatever else you like in your pancakes beforehand, feel free. When I’m making blueberry pancakes, though, I wait and drop the berries into the cakes as soon as I pour the batter into the skillet. I have kids who will actually feel slighted if they have 5 blueberries in their cake while their brothers have 7. This way, everyone gets the same amount of berries, plus it’s easier to make blueberry smiley faces this way.
These are officially my new go-to pancakes. Give them a try!