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Photo: Ralph Anderson; Styling: Trinda Gage Photo by: Photo: Ralph Anderson; Styling: Trinda Gage

Cream Cheese Pancakes

These cream cheese pancakes are light, fluffy, and oh so delicious.  Serve with high-quality maple syrup for breakfast or brunch.

Southern Living MARCH 1997

  • Yield: Makes 12 (4-inch) pancakes

Ingredients

  • 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

Preparation

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.

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Cream Cheese Pancakes recipe

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