These cream cheese pancakes are light, fluffy, and oh so delicious. Serve with high-quality maple syrup for breakfast or brunch.
2 cups self-rising flour
2 tablespoons sugar
1 large egg
1 1/2 to 2 cups milk
1 (3-ounce) package cream cheese, softened
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla extract
How to Make It
Combine self-rising flour and sugar in a large bowl; make a well in center of mixture.
Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.
NOTE: 1/4 cup egg substitute, skim milk, and light cream cheese may be used. Pancake batter will be thinner and will cook faster.
This recipe really does kick regular pancakes up a knotch... I LOVED the flavor & texture! I had a packet of cream cheese that I needed to use, and this recipe was PERFECT!! For anyone who does not have "self-rising flour on hand (like me), use regular flour and just add 1-2 teaspoon Baking Soda and you're set. Thanks for sharing this great recipe!
These are my husband and kid sister's favorite. They both go absolutely crazy for these pancakes.
Here is a great coupon for $1 off Mrs. Butterworth's syrup:
Made these Thanksgiving morning and family was begging for them again. I did use all purpose flour with 2 tsp baking powder. I'm going to make it again, but double the recipe and adding chocolate chips.
I made these for my boyfriend yesterday, and he said they were fabulous, very rich and fluffy, and better than the ones he had at a restaurant on our last trip to NYC. Will definitely be making these again, by request.
I halved the recipe and, since I didn't have any self-rising flour, used a conversion mix of all-purpose flour, baking soda, and salt (1 cup flour, 1-1/2 tsp. baking powder and 1/2 tsp. salt).
The pancakes were delicious, nice and fluffy. I used about 1 1/2 cups milk. Chef BEWARE: Don't space out and forget that self-rising flour is different than regular flour. I made this mistake, and was in shock when the first two pancakes looked like unleavened bread...hmm, maybe because they were! You can fix this by adding 3 teaspoons baking powder to the mix in addition to the 2 cups flour, plus a little salt.
I put vanilla yogurt, strawberries and a little syrup on mine and they were awesome!
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