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Berry Cream Pancakes

—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8-10 filled pancakes


  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups sliced fresh strawberries


  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened.
  • Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
  • Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread down the center of each pancake; top with strawberries. Fold pancake over filling.
Nutrition Facts
2 each: 510 calories, 25g fat (15g saturated fat), 126mg cholesterol, 649mg sodium, 61g carbohydrate (32g sugars, 4g fiber), 12g protein.

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