Pancakes are a favorite breakfast at our house, at least on the weekends anyway. My kids like Swedish Pancakes the very best, but I like to change things up now and then. I love blueberries, so of course blueberry pancakes are at the top of my list! The batter in this recipe has graham cracker crumbs in it, and they add a nice flavor and texture. Add the cream cheese topping, and it's almost like you are eating blueberry cheesecake for breakfast. Who doesn't love that?
Blueberry Pancakes with Cream Cheese Topping
1 cup flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1 1/3 cups buttermilk
3 Tbsp melted butter
1 cup fresh or frozen blueberries
Combine flour, graham cracker crumbs, sugar, baking powder, soda, and salt in a small mixing bowl. Set aside. In a large mixing bowl, beat eggs and buttermilk. Whisk in melted butter. Stir lightly into the dry ingredients. Pour batter into a medium hot skillet and top each pancake with blueberries. Cook till bubbles form, then flip over and cook on the other side. Serve with cream cheese topping and blueberry sauce if desired.
Cream cheese topping:
4 oz soft cream cheese (I use light)
3/4 cream, whipped
1/4 cup powdered sugar
1/2 tsp vanilla
Beat cream cheese till soft and fluffy. Beat in whipped cream, powdered sugar, and vanilla till smooth.
Note: You can substitute 1 1/2 cups Cool Whip for the cream, sugar, and vanilla if you want.