I’m pretty loyal to My Favourite Buttermilk Pancakes. Ever since I found that recipe, that’s what I make every time I’m craving them, and have never really felt the need to try anything else. Until now!

Like I mentioned in my January recap, I’ve had a renewed interest in Chrissy Teigen’s cookbooks lately. Not really sure why, probably just because I’m bored of cooking and looking for new things to make. Anyway, I was intrigued by these Blueberry Cheesecake Pancakes, and Chrissy’s use of “cream cheese bombs”. I wasn’t really sold by gobs of cream cheese in pancakes, but when I read the recipe in detail, I saw that the “bombs” are actually quite small (1/4″ cubes) and thought they would actually be pretty good scattered throughout.

Obviously you can see where this is going. I made them and they are fantastic! The blueberries get all warm and juicy, the cream cheese bombs melt and get creamy, and then you have a bit of crunch from some graham crackers broken up and scattered on top! I will absolutely make these again, but probably just add blueberries and cream cheese cubes to My Favourite recipe. But shouts to Chrissy and her recipe, which I’ve added below.

Blueberry Cheesecake Pancakes

Source: Cravings: Hungry For More

Ingredients

  • 1 pkg (8oz) cream cheese, cold
  • 2 cups flour
  • 5 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/3 cups buttermilk
  • 2 eggs
  • 1/4 cup (1/2 stick) butter, melted and cooled slightly
  • 1/4 tsp white vinegar
  • 1 cup fresh blueberries

+ maple syrup and crushed graham crackers

Directions

  1. Line a plate or cutting board with parchment paper or plastic wrap. Cut the cream cheese into 1/4″ cubes and place on the plate. Put in the freezer while you mix up the batter.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together.
  3. In a medium bowl, whisk together the buttermilk, eggs, butter and vinegar.
  4. Add the wet ingredients into the dry ingredients and whisk just until combined. Let the mixture sit for about 5 minutes.
  5. Heat a non-stick skillet over medium heat. Cook the pancakes (using butter or non-stick spray) by adding about 1/3 cup batter for each pancake and placing blueberries and cream cheese cubes on the surface of each one. Cook for about 3 minutes or until bubbles appear on the surface of the pancakes. Flip and cook for another 3 minutes. You can keep the pancakes warm in a low oven while you cook them all. Top with maple syrup and crushed graham crackers.