Try these delicious eggs and cream cheese pancakes for a Saturday or Sunday leisure breakfast. Serve with a side of sausage or bacon.
Cream Cheese Pancakes with Fresh Berries
A breakfast of pancakes is always a special treat. Create memories with morning pancakes served with fresh fruit and real maple syrup. A yummy start to your day!
This pancake recipe was prepared with this cast iron 2-sided grill: https://amzn.to/3ccJQ1S Any large, well-seasoned cast iron skillet could also be used for this recipe, however.
Pancake Tip: The batter for this recipe is relatively thin, so you may find smaller pancakes easier to flip.
Ingredients That Are Needed For Eggs and Cream Cheese Pancakes:
- 8 oz. cream cheese, softened and cut into cubes
- 6 large eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon real vanilla extract
- 3 tablespoons extra virgin olive oil, divided
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- Real maple syrup, to serve
How To Make Eggs and Cream Cheese Pancakes:
- Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
- Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.
- 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, approximately 3-4 minutes.
- Carefully 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.
- To 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!
Easy and Delicious Eggs and Cream Cheese Pancakes for Breakfast
- 8 oz. cream cheese softened and cut into cubes
- 6 large eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon real vanilla extract
- 3 tablespoons extra virgin olive oil divided
- 1 cup fresh blueberries
- 1 cup fresh strawberries sliced
- Real maple syrup to serve
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Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
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Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.
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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, approximately 3-4 minutes.
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Carefully 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.
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To 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.
Everyone will be glad to get out of bed in the morning with these easy Eggs and Cream Cheese Pancakes.
Serve Your Cream Cheese Pancakes with:
Fried Sausage
Fried Bacon
Homemade Turkey Sausage Patties
You Will Love Some of Our Other Breakfast Recipes
Sourdough French Toast Recipe
Make Dippy Eggs
Cheesy Eggs
Peachy Buttermilk Pancakes
