Description
Delightfully fluffy pancakes infused with cream cheese and fresh strawberries, perfect for elevating any breakfast occasion.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Extra strawberries for topping
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, beat cream cheese with powdered sugar and vanilla until smooth.
- Fold diced strawberries into the pancake batter.
- Preheat a griddle or skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the griddle for each pancake, adding a spoonful of the cream cheese mixture in the center before covering with a little more batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve stacked with extra strawberries on top and drizzle with maple syrup.
Notes
For best results, use room temperature ingredients and let the batter rest for about five minutes before cooking.
