Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

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

Recipe by Southern Living March 1997

Gallery

Ralph Anderson; Styling: Trinda Gage

Recipe Summary

Yield:
Makes 12 (4-inch) pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine self-rising flour and sugar in a large bowl; make a well in center of mixture.

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  • 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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