I like making these cream cheese-filled breakfast pancakes when I want a rich, comforting start to the day. The fluffy pancakes with a creamy, slightly tangy center make them feel extra special.
Why You’ll Love This Recipe
I enjoy how these pancakes combine soft, fluffy texture with a smooth and creamy filling. The cream cheese adds a subtle tang that balances the sweetness perfectly. I also appreciate how they turn a simple breakfast into something indulgent without being complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
sugar
baking powder
salt
milk
egg
butter, melted
vanilla extract
for the filling:
cream cheese
powdered sugar
vanilla extract
Directions
I start by mixing the cream cheese filling with powdered sugar and vanilla extract until smooth, then I set it aside.
In a bowl, I combine flour, sugar, baking powder, and salt.
In another bowl, I whisk together milk, egg, melted butter, and vanilla extract.
I mix the wet and dry ingredients until just combined.
I heat a pan over medium heat and lightly grease it.
I pour a small amount of batter onto the pan, add a spoonful of cream cheese filling in the center, then cover it with more batter.
I cook until bubbles form, then flip and cook the other side until golden and cooked through.
I serve the pancakes warm.
Servings and timing
This recipe makes about 8 pancakes.
Prep time is around 10 minutes, and total time is about 20 minutes.
Variations
I sometimes add fresh berries or chocolate chips for extra flavor. When I want a lighter version, I sweeten the filling less. I also like topping them with syrup, honey, or fruit.
storage/reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 2 days. When reheating, I warm them gently in a pan or microwave.
FAQs
Can I make the filling ahead of time?
I prepare it in advance and store it in the refrigerator until needed.
How do I keep the filling from leaking?
I make sure the batter fully covers the filling before flipping.
Can I use low-fat cream cheese?
I use it, but the filling may be slightly less rich.
Can I freeze these pancakes?
I freeze them and reheat when needed.
What toppings go well with these pancakes?
I like syrup, powdered sugar, or fresh fruit.
Conclusion
I find these cream cheese-filled breakfast pancakes to be a delicious way to upgrade a classic breakfast. They’re fluffy, creamy, and perfect when I want something sweet and comforting.
Print
Cream Cheese-Filled Breakfast Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy breakfast pancakes filled with a rich, creamy, slightly tangy cream cheese center for a comforting and indulgent start to the day.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- For the filling:
- 120g cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a separate bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a small amount of batter onto the pan, add a spoonful of cream cheese filling in the center, then cover with more batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Ensure the filling is fully covered with batter to prevent leaking.
- Do not overmix the batter to keep pancakes fluffy.
- Add berries or chocolate chips for extra flavor.
- Use low-fat cream cheese for a lighter option.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently in a pan or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
