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
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient




Preparation Time


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



    Recipe of the Day

    Pesto, Parmesan, and Ham Knots
    These knots are flavored with vibrant, aromatic pesto. Not a fan of ham? Swap it out and use chopped bacon or smoky sausage instead.
    View Recipe »


    What is your go-to healthy food item?

    Get a copy of our