Lemony Cream Cheese Pancakes with Blueberries

By • November 21, 2009 • 56 Comments

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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&MThe Editors

Serves 6

  • 1 1/2 cups 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 cups 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.

Topics: Breakfast

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Comments (56) Questions (2)

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about 1 month ago Nancy Donahue

Had these today for Easter breakfast. My hunny made them, so they took him forever to make. But they were the best pancakes ever!

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3 months ago King Dash

sounds good and it is good, my mom made it and it was delicious!!!

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4 months ago Phyllis

We had a favorite before, but this recipe surpassed it by a longshot. The only step skipped were the blueberries because I forgot to thaw, but no big deal.

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7 months ago Ruth Ann Olson

I totally agree! A life without lemons would be very sad indeed. I can however do without the blueberries.

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8 months ago Babette

So delicious! A perfect sweet and somewhat sour gourmet spin on pancakes. I love to treat my self to these on a Saturday morning, but be warned: using frozen blueberries may cause the pancakes to be more liquidy as they melt.

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9 months ago Brenda

So yummy! Made with my daughter on last day of summer vacation. Love the flavors and texture. Also, I made the pancakes in my cast iron pan which I have never done before and I think it makes them even better.

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10 months 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.

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12 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.

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over 1 year 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!

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over 1 year ago LizCo77

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!!

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over 1 year ago JEANIE

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

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almost 2 years 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:)

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almost 2 years ago adele93

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

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about 2 years ago Skyler23

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

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over 2 years ago casandmatt

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

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over 2 years 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!

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over 2 years 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.

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over 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...

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almost 3 years ago CapitainCook

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

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about 3 years ago Sagegreen

Made these today and loved!