Categories: Breakfast
Ingredients
- 8 oz. brick cream cheese, cold
- 2 cups all-purpose flour
- 5 tbsp. sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 2 1/3 cups buttermilk
- 2 eggs
- 1 stick butter, melted and slightly cooled
- 1/4 tsp distilled white vinegar
- 1 cup juicy blueberries, plus more for serving
- Butter and pancake syrup, for serving
- 1 1/2 sheets (3 squares) graham crackers, crushed into crumbs
Directions
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Cut the cream cheese into 1/4-inch cubes and put it in the freezer while you start the batter.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, 1/4 cup of the butter and vinegar. Stir the wet ingredients into the flour mixture. Let the batter sit around for 5 minutes, then stir in the cream cheese cubes.
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Heat a griddle or cast-iron skillet over medium-high heat. Reduce the heat to medium, brush the griddle with some of the remaining melted butter, and use a 1/3-cup measure to ladle the batter onto the griddle. Dot each pancake with 1 tbsp. of the blueberries and cook until tiny bubbles push up through the pancakes and the edges are lacy and brown, 1 to 2 minutes. Flip and cook until the underside is cooked and lacy, another 1 to 2 minutes. Continue cooking the pancakes, brushing the griddle with more melted butter between batches.
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Stack 2 or 3 pancakes on each plate, dot with butter, drizzle with syrup and sprinkle with graham cracker crumbs and blueberries.