Lemony Cream Cheese Pancakes with Blueberries

By • November 21, 2009 • 50 Comments



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&MA&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
  1. 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.
  2. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
  3. 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.
Jump to Comments (50)

Tags: brunch

Comments (50) Questions (2)

Default-small
Default-small
Default-small

14 days ago Ann Godfrey

Good Morning. I made these for breakfast. Probably one of the best I have ever made. Thank you you so much for the recipe. Delicious.

Barbara_davilman

2 months ago DAVILCHICK

My step daughter's birthday fell on Father's Day so I broke out the griddle and made this. OMG it was like a blueberry cheesecake in pancake form. The genius of this recipe is the lemon and I'm convinced that I should add whipped egg whites into every dish I ever make from now on because it makes everything so light and airy and fluffy. Definitely wowed the crowd.

Default-small

6 months ago magpie128

Can I prepare the pancake batter and keep them overnight? Will they still be fluffy? Or would the baking powder reaction be diminished? Thx!

Default-small

8 months ago LizzyD77

I made these as written, but I used Gluten-Free flour, Neufchatel cheese instead of cream cheese, and added lemon juice to whole milk in place of buttermilk. They were delicious! A universal hit. Everyone kept saying how light and fluffy they were. Thank you!!

Default-small

12 months ago JEANIE

I AM NEW TO THIS PROGRAM 52-HOWEVER IS THIS RECIPE DOABLE WITH GLUTEN-FREE FLOUR

Stringio

about 1 year ago adele93

im cooking the last of these now, delicious!i omitted all lemon( my family dont like lemon and berries) and was 50g short on cream cheese, but still amazing!! like little cakes almost, the puffed up so much:)

Stringio

about 1 year ago adele93

my family aren't massive fans of lemon with other flavours ie. blueberries, so would omitting the lemon be a bad idea?

Default-small

over 1 year ago Skyler23

I make a similar pancake with fresh ricotta...the cook up very light, almost soufflé like. Very yum!

Stringio

over 1 year ago casandmatt

I made these for dinner the other night and they were wonderfully yummy!

Me_and_my_bunny

over 1 year 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!

Me_and_my_bunny

over 1 year 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.

Default-small

almost 2 years 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...

Default-small

about 2 years ago CapitainCook

Made these today, my family can't get enough of it! :)

Dsc_0675-x2a

over 2 years ago Sagegreen

Made these today and loved!

Yoblog

over 2 years 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!

Img_7818

over 2 years ago EmilyC

Great recipe! I made them today and love the pockets of cream cheese.

Default-small

over 2 years 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!

Open-uri20130220-13627-1syi8ti-0

over 2 years 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.

Open-uri20130220-13627-1syi8ti-0

over 2 years 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.

Default-small

about 3 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!

Default-small

over 3 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!

Default-small

over 3 years ago KirbysDad

I made these today for an ex and now we're dating again.

Default-small

over 3 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 :)

Default-small

over 3 years ago yummydoodah

Should I leave the cream cheese out for some time before I mix it with the other ingredients?

Default-small

over 3 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.

Default-small

about 3 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.

Default-small

almost 4 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.

Newliztoqueicon-2

about 4 years ago Lizthechef

Oh boy - these look great. Long walk in the morning to rationalize spectacular brunch!

Img_2825

about 4 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!!!

Dsc_0675-x2a

about 4 years ago Sagegreen

Love the buttermilk and lemon combination!

Ry_400

over 4 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.

Profile_pic

over 4 years ago spinthebottleny

Just made these -- delicious! Um, is it wrong that Paul and I polished off the whole batch that serves 6?

Default-small

over 4 years ago Veronica

Congratulations! We had these the Saturday morning after Thanksgiving and they were heavenly!

Flan2

over 4 years ago Candyland Queens

My daughters are always asking for pancakes for breakfast. I am going definitely try this recipe. Congrats!!!

0005_copy

over 4 years ago Maria Teresa Jorge

Congratulations, will definetely try them.

N760970460_4333897_8013

over 4 years ago eatboutique

Congratulations!

Me

over 4 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).

New_years_kitchen_hlc_only

over 4 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!

Avatar_homepage

over 4 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

Steve_dunn02

over 4 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.

Default-small

over 4 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!

156694_10101655117862380_940720677_n

almost 5 years ago seemeredithcook

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!

Food52_photo

over 4 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.

Me3

almost 5 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!

Food52_photo

over 4 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!

Img_0828

almost 5 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.

Food52_photo

almost 5 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.

Img_0828

over 4 years ago Jennifer Ann

ENunn, The pancakes were delicious! Thanks for the recipe!

Food52_photo

almost 5 years ago ENunn

This recipe requires 1 cup Buttermilk, not 3/4 cup buttermilk.

Default-small

over 4 years ago mlythcott

This recipe sounds absolutely delicious. I know what I'm doing the weekend!