School has been in full swing for more than two months, and these Fluffy Cream Cheese Blueberry Pancakes have become a regular favorite at our table.
We’re approaching Fall break, yet the temperatures remain stubbornly high. I love cool weather and cozy comfort food, so long summer days in the 90s aren’t my favorite. Still, a warm stack of pancakes always brightens the morning.
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My boys always appreciate a hearty hot breakfast before school. Often I prep in advance so they can eat quickly on busy mornings. Waffles are another favorite, but pancakes are especially easy to make and serve.
These pancakes are simple — no special skills required. With a little time and basic pantry ingredients you’ll have fluffy, flavorful pancakes in no time. Feel free to swap or add other berries, or even chocolate chips for variety.
In summer I stock up on the best fresh berries and freeze them so I can enjoy these pancakes year-round. Frozen wild blueberries especially give a beautiful color and great flavor.
If you like organic wild blueberries, you can usually find them frozen at the store — they make a delightful addition to this recipe.
You’ll love these tender, scrumptious pancakes — our family enjoys them for breakfast, brunch, or even as a quick snack.
I also share many other pancake and waffle recipes on the blog, along with a variety of breakfast ideas. There are plenty of recipes to explore if you enjoy morning baking and quick meals.
If you make these Fluffy Cream Cheese Blueberry Pancakes or try any other recipes from my site, please tag me on Instagram @sandraseasycooking and use #sandraseasycooking — I’d love to see your photos!
Fluffy Cream Cheese Blueberry Pancakes
10 minutes
15 minutes
25 minutes
Delicious and easy blueberry pancakes with a homemade blueberry sauce.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar or other sweetener (I used Swerve)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- Pinch kosher salt
- 2 large eggs, separated
- 1 teaspoon apple cider vinegar
- 1 1/4 cups buttermilk
- 6 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Ghee or unsalted butter for the skillet
- 1/2 cup blueberries (more for serving if desired)
Blueberry Sauce
- 2 cups blueberries, fresh or frozen (wild frozen blueberries work well)
- 1/4 cup sugar
- 1/2 cup water
- 1/2 tablespoon lemon juice
- 1/2 tablespoon cornstarch or another thickener (no flour)
Instructions
- Whisk together the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a medium bowl.
- In a separate bowl, whisk the egg yolks with the buttermilk. Add the cream cheese and mix until combined (the mixture may look slightly broken). Stir in the melted butter and vanilla. Add the dry ingredients to the wet ingredients and mix until just combined. An electric mixer helps achieve a smooth batter.
- In another clean bowl, beat the egg whites with a splash of apple cider vinegar until soft peaks form. Gently fold the beaten egg whites into the pancake batter—this creates light, fluffy pancakes.
- Heat a cast-iron pan or skillet over medium heat and brush with melted butter or ghee.
- Drop batter into the pan using a 1/3- to 1/4-cup measure, leaving space between each pancake. A measuring cup makes a convenient ladle.
- Add blueberries to each pancake one at a time, gently pressing them into the batter without overcrowding.
- Cook until the bottoms are golden and the tops begin to set, about 2 minutes, adjusting the heat so they don’t brown too quickly.
- Flip and cook the other side until golden, 2–3 minutes. Transfer finished pancakes to a baking sheet or platter; keep warm in a low oven or briefly microwave before serving if needed.
- Drizzle with blueberry sauce and serve with fresh fruit, whipped cream, maple syrup, honey, or jam as desired.
Blueberry Sauce
Place 1 1/2 cups of the blueberries in a saucepan and reserve the remaining 1/2 cup for later. Sprinkle with sugar, add the water and a squeeze of lemon juice. Cook over medium-low heat until the mixture begins to simmer.
Meanwhile, dissolve the cornstarch in a few tablespoons of water until smooth. Add the dissolved cornstarch to the blueberry mixture and bring it to a boil again. Simmer on low for a few minutes until the sauce thickens, adding a tablespoon of water at a time if it becomes too thick.
Stir in the reserved blueberries, heat through briefly, then remove from the heat and serve over pancakes.
Notes
I often adapt pancakes and waffles to be gluten-free or sugar-free. Almond flour is a good low-carb option, though it won’t produce the same fluffy texture as all-purpose flour. Use sweeteners and syrups that suit your dietary preferences—monk fruit, erythritol blends, or similar alternatives work well. Feel free to adjust ingredients to meet your needs while keeping the same comforting flavors.
Did you make this recipe?
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