Cream Cheese Pancake Recipe
This cream cheese pancake recipe is a rich delicious breakfast recipe Loaded with sweet natural flavors for adults and kids. The batter for this recipe is relatively thin, so you may find smaller pancakes easier to flip.
This is a fairly simple recipe to follow. Make sure to be aware of the size you pour it is easy to over pour.
8 ounces of Cream Cheese, softened and cut into cubes
6 Large of Egg
1/2 tsp of Cinnamon, Ground
1 tsp of Vanilla Extract
3 Tbsp of extra virgin olive oil, Divided
1 Cup of Blueberries
1 Cup of Strawberries, Sliced
Powdered Sugar, If Desired as Garnish
Real Maple Syrup, To Taste
Let get startedAdd cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
Get the Skillet HotHeat a cast-iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to the griddle and spread around with a rubber spatula.
Lets Get Cookin'Pour 3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set for approximately 3-4 minutes.
Flip itCarefully flip each pancake and continue cooking for another 1-2 minutes or just until golden brown on the bottom. Transfer cooked pancakes to a platter and keep warm. Repeat this process with remaining olive oil until all batter is cooked.
Lets EatTo serve, divide the pancakes among individual serving plates and top with fresh berries, a sprinkle of powdered monk fruit, if desired, and some real maple syrup. Enjoy!