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
