Blueberry Pancakes with Cream Cheese Frosting

Get your mornings off to a great start with this delicious breakfast treat.


June 2010 | By Rachelle Santos
Blueberry Pancakes with Cream Cheese Frosting
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at a glance

Main Ingredient

Eggs

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

June 2010

Get your mornings off to a great start with this delicious breakfast treat.

Makes about 10 to 12 pieces
 

 

1/2 cup canned blueberry filling,
      plus extra for topping
1 (200-gram) pack instant pancake mix,
          prepared according to package directions
1 to 2 tablespoons oil or butter for frying

For the cream cheese frosting
1 tablespoon butter, softened
1/4 cup cream cheese, softened
3/4 cup sifted confectioners' sugar
 

 

1  Add the blueberry filling to the prepared pancake batter; mix lightly to create swirls on the batter.

Ask for help from an adult to cook the pancakes: Heat a nonstick frying pan and add a thin layer of oil or butter. Pour about 1/4 cup batter on the pan. Once the pancake starts to "bubble," flip to cook the other side; about 1 minute. Repeat until done.

Make the frosting: In a large mixing bowl, mix together the butter and cream cheese. Beat with a wooden spoon until well combined. Add confectioners’ sugar, 1/4 cup at a time, and continue mixing until mixture becomes light and fluffy. Place in the refrigerator until ready to use.

4  To assemble, spread cream cheese frosting on top of each pancake. Stack about 3 to 4 pancakes then top with a teaspoonful of blueberry filling.

If you liked this recipe, we also recommend:  Strawberry and Cream Pancakes,
Oat Pancakes with Muscovado Syrupfull list of pancake recipes

 



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