Lemony Cream Cheese Pancakes with Blueberries
The yolks get mixed into the base of the batter. The whites get whipped and later folded into the batter.
The secret ingredient: cream cheese.
The first time around, Merrill tried to do this by hand. No go. So we used a mixer to whisk together the egg yolks and buttermilk, and then added the lumps of cream cheese. Be sure not to...
First, you stir together the first two bowls...
Then you fold in the whipped egg whites.
After ladling the batter into the pan, you sprinkle blueberries on top.
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Author Notes: A world without lemons would be a very sad one. The world would be sad without blueberries, too, but this recipe is good with our without. Rather than a griddle cake you need to stack high then load up with butter and syrup, I wanted one that was both light and custardy, rich and reserved--immediate gratification. This recipe uses cream cheese and egg whites to pull that off, I think. Honey or jam would be just as good as maple syrup. Or you could eat them plain. - ENunn
Food52 Review: For those who crave the purity of a plain pancake but occasionally find themselves wanting more, ENunn's recipe might be the perfect compromise. Lemon's perfume (from both the juice and zest) permeates these light, fluffy buttermilk pancakes, but the real magic lies in the addition of one key ingredient: chunks of cream cheese are blended into the batter until they are reduced to about pea-size, later resulting in salty, creamy pockets scattered throughout the cooked pancakes. The trio of lemon, cream cheese and tangy sweet blueberries is subtle yet seductive -- a combination that can only be improved upon with a generous slathering of excellent quality maple syrup. - A&M - A&M
Serves 6
- 1 1/2 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 large eggs, separated
- 1 cup buttermilk
- 6 ounces cream cheese, cut up
- 3 teaspoons melted butter
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- zest of one large lemon
- 1 1/2 cup fresh or frozen blueberries
- In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.
- Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
- Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with honey or maple syrup or jam.
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about 1 month ago Skyler23
I make a similar pancake with fresh ricotta...the cook up very light, almost soufflé like. Very yum!
3 months ago casandmatt
I made these for dinner the other night and they were wonderfully yummy!
4 months ago Emily
I made these again this morning and used regular cream cheese instead of whipped, and it really made a difference. I left the cream cheese a bit chunky and it was sublime to taste all the pockets of gooey cheese!
5 months ago Emily
These are superb! I used what I had at home, whole milk instead of buttermilk and whipped cream cheese instead of regular. Also I was in a rush so I didn't separate the eggs. They were still incredible, even though I just sort of threw them together.
8 months ago Of Pots and Pens
These look delicious. Would go great with some cinnamon infused maple syrup. I made whole wheat buttermilk pancakes to go with it. http://ofpotsandpens.com...
11 months ago CapitainCook
Made these today, my family can't get enough of it! :)
12 months ago Sagegreen
Made these today and loved!
about 1 year ago Maria@spoonglish
These are the best pancakes I have ever tried. I used strawberries instead of blueberries because I happened to have strawberries. Just amazing!
about 1 year ago EmilyC
Great recipe! I made them today and love the pockets of cream cheese.
over 1 year ago roland.hu
I made these pancakes over the weekend and I have to say I was really impressed! I am not a pancake sort of guy, but these are the best I have ever tasted. I had them with homemade orange marmelade and it was so tasty!
over 1 year ago LilRhodyisCookin'
This are unbelievably decadent and delicious--my husband is a pancake fanatic and these sent him over the moon. Highly recommend these for a special Sunday morning breakfast.
over 1 year ago LilRhodyisCookin'
This are unbelievably decadent and delicious--my husband is a pancake fanatic and these sent him over the moon. Highly recommend these for a special Sunday morning breakfast.
almost 2 years ago gichilee
This was delicious! To save time I just used 1 1/2 cup of store-bought pancake mix instead of mixing up the dry ingredients, and I didn't have vanilla on hand, but it still turned out great. You can control how much or how little blueberry goes into each pancake which is great. I could barely taste any lemon though so I may increase the zest/juice next time. Also. whipped cream tastes amazing with pancakes when there's cream cheese mixed in the batter!
over 2 years ago rickygee
I used cranberries from Christmas, Sliced them in half with just a pinch of sugar on them. Thank you for the recipe! My daughter and I ate the whole batch!
over 2 years ago KirbysDad
I made these today for an ex and now we're dating again.
over 2 years ago SenoraBeeps
Quite a delectable recipe. I put an entire package of cream cheese in (8oz total), I personally loved it, but some of my guests thought it was a bit much. Pshhh, what do they know :)
over 2 years ago yummydoodah
Should I leave the cream cheese out for some time before I mix it with the other ingredients?
over 2 years ago SenoraBeeps
You would think that would make sense, however I just chopped up a hunk of cream cheese straight out of the fridge, tossed them in and gave the batter a quick stir. You want the cream cheese to be lumpy, not blended in with the batter. This creates pockets of saltly, gooey goodness.
almost 2 years ago gichilee
Same here, I just cut it up straight out of the fridge and tossed it in. It's soft enough already that you don't need to let it stand out.
over 2 years ago stephen1004
I made these pancakes this morning and they were awesome. It was a quick and easy recipe. I made a few modification to suit my specific taste. They will join my repertoire of favorite breakfast items.
almost 3 years ago Lizthechef
Oh boy - these look great. Long walk in the morning to rationalize spectacular brunch!
almost 3 years ago phyllis
I have a large amount of blueberries and I'm going to cook these for dinner tomorrow night. I can taste them now as I get ready for bed. Thank you!!!
almost 3 years ago Sagegreen
Love the buttermilk and lemon combination!
over 3 years ago melissav
Made these a few weekends ago for breakfast and they were so good that I made another batch a few nights later for dinner! Thanks for the recipe.
over 3 years ago spinthebottleny
Just made these -- delicious! Um, is it wrong that Paul and I polished off the whole batch that serves 6?
over 3 years ago Veronica
Congratulations! We had these the Saturday morning after Thanksgiving and they were heavenly!
over 3 years ago Candyland Queens
My daughters are always asking for pancakes for breakfast. I am going definitely try this recipe. Congrats!!!
over 3 years ago Maria Teresa Jorge
Congratulations, will definetely try them.
over 3 years ago eatboutique
Congratulations!
over 3 years ago TheWimpyVegetarian
These are hands down the best pancakes I've ever had! I used 1 t candied lemon zest from lemons I candied a month ago instead of the zest, but otherwise followed your recipe. I had an absolutely wonderful breakfast today thanks to you! We're having a New Year's Eve house party this year and now I know what I'm serving for breakfast on New Year's Day before we go skiing (assuming I last that long before making them again).
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
The only two edible things growing on my property, other than my herbs, are, believe it or not, lemons and blueberries! The latter are not in season and all the berries that we did not eat by the handful off the bushes (or recently picked) last summer, I put into jars . . . . dozens of jars . . . so, I did something I never thought I'd do. I bought frozen blueberries! This recipe is sublime. Simply sublime. Thanks for posting it!
over 3 years ago kitchenwitchcookie
We have pancakes nearly every morning in our house. Of course, ours have chocolate chips in them (occasionally blueberries for company), but I can't wait to try this recipe. Perhaps I will make a few pancakes with blueberries, a few with chocolate chips, and then try some other wonderful add-in. The base recipe sounds like it will taste great with a lot of variations. Thanks for sharing! :D
over 3 years ago Oui, Chef
These remind me of some lemon ricotta pancakes I had years ago that were so good they made me weep...well, almost. I love your combination of lemon and blueberries and can't wait to try these.
over 3 years ago The Bookette
My family loves chocolate chip pancakes - have you ever tried this recipe with chocolate chips? The lemon and cream cheese sounds so original - I cannot wait to try!
over 3 years ago The Internet Cooking Princess
I'm not normally a fan of blueberry pancakes because I tend to be a pancake purist. (I won't even have them with syrup.) But the addition of lemon and cream cheese has totally sent me over the edge. I cannot wait to try these!
over 3 years ago ENunn
I hope you like them! The blueberries really do transform them; and remember: they are very good without them, just not as fantastic.
over 3 years ago menumaniac
Okay, I tend to prefer a savory breakfast...but I think I'm going to have to try this on the weekend. We have friends coming to visit and I want to wow them!
over 3 years ago ENunn
They are wowers, I believe. I like that they puff up after you flip them. Boffo. And they are really easy! Thank you!
over 3 years ago Jennifer Ann
I have been hooked on the paper thin Swedish pancakes, but am ready to something a little fluffier - and the cream cheese and lemon in your recipe remind me of my favorite sandwich cookies - will definitely put these in the Thanksgiving weekend rotation.
over 3 years ago ENunn
Jennifer Ann, let me know what you think! The blueberries really turn them into something crazy. (I froze some from the greenmarket on a cookie sheet this summer, and have two giant bags in my freezer--happy!) And I use butter to cook them, which makes them super-crispy on the outside, the way I like them.
over 3 years ago Jennifer Ann
ENunn, The pancakes were delicious! Thanks for the recipe!
over 3 years ago ENunn
This recipe requires 1 cup Buttermilk, not 3/4 cup buttermilk.
over 3 years ago mlythcott
This recipe sounds absolutely delicious. I know what I'm doing the weekend!