Say goodbye to plain pancakes and hello to these soft, fluffy Pancake Cups! Filled with tangy cream cheese, fresh strawberries, and buttery cake, these bite-sized treats are pure bliss. The perfect breakfast to start your weekend on the right note.
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Top these Pancake Cups with cream cheese and strawberries, add a dollop of whipped cream, and voila—dessert for breakfast! Who’s going to say no to that? My grandson can’t get enough!
The cake-like cups are made with simple ingredients like flour, sugar, eggs, baking soda, and buttermilk, then filled with a sweet, tangy cream cheese mixture. Topped with fresh strawberries, they offer the perfect balance of tangy and sweet flavors, all in a convenient, bite-sized form. This recipe combines dessert and breakfast in one, taking your morning routine to a whole new level!
Need more pancake recipe ideas? Try Pancake Sausage Bites, Blueberry Pancake Bites, or Mini Pumpkin Spice Pancakes next!
Why You’ll Love This Recipe
- Easy for Meal Prep: All you need is a muffin tin and a few simple ingredients to whip up these pancake cupcakes. Make them in advance for a quick breakfast all week long. Just reheat and enjoy!
- Kid-Friendly: The bite-sized nature, bright colors and sweet flavors make these a big hit with kids—and they’re easy for little hands to grab and eat!
- Perfect for Any Occassion: They’re not only great for everyday breakfasts and brunches (even on-the-go) but also make a fun, festive treat for birthdays, holidays, or any special gathering.
Ingredients
- Flour: Provides structure and body to the batter, acting as a base that holds everything together.
- Sugar: Adds sweetness to both the pancake and cream cheese filling, while contributing to a softer texture in the batter.
- Baking Soda and Powder: These leavening agents create air bubbles in the batter, causing the pancakes in a cup to rise and become fluffy.
- Salt: Balances the sweetness and enhances the overall flavors of the pancakes.
- Eggs: The primary binding agent in the batter, adding richness and a slightly fuller flavor thanks to the yolk fat.
- Buttermilk: Adds acidity and tanginess to the batter, reacting with the baking soda to help the pancake mixture rise and become light and fluffy.
- Cream Cheese: The creamy base for the filling, which turns light and airy when whipped, adding tanginess and a fluffy texture.
- Lemon Juice: Provides a bright, tangy flavor that helps balance the richness of the cream cheese in the filling.
- Vanilla: Adds a warm, sweet flavor that enhances the overall taste of the filling.
- Toppings: Powdered sugar, maple syrup, strawberries, and whipped cream add sweet flavor and different textures, making them even more festive.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Peanut Butter & Banana: Fill the pancakes with creamy peanut butter and sliced bananas for a thick and creamy twist.
- Pancakes and Sausage: Add savory cooked sausage to the center of the cup for a fun, sweet and savory breakfast option.
- More Strawberry Flavor: Fold diced strawberries or a spoonful of strawberry jam directly into the cream cheese filling for extra stuffed pancake bites.
- Nutty Crunch: Mix in some chopped nuts, like walnuts or pecans, for a crunchy texture that contrasts well with the creamy filling.
- Make Them On-the-Go: Add chocolate chips or berries directly to the batter for a portable, handheld breakfast that’s perfect for busy mornings.
How to Make Pancake Cups
Making this pancake bites recipe and their creamy filling is a breeze! With just a few simple ingredients and easy steps, you’ll have this delicious breakfast ready in 30 minutes. To get started, preheat the oven to 375°F, grease a muffin pan with non-stick spray, and gather all your ingredients:
- Step 1: Mix the Dry Ingredients. Whisk together the flour, sugar, baking soda, salt, and baking powder, then set aside.
- Step 2: Mix the Wet Ingredients. Whisk together the eggs and buttermilk until well combined.
- Step 3: Combine the Batter. Gently stir the wet ingredients into the dry ingredients until just combined—don’t worry if the batter is a little lumpy. Then, pour ¼ cup of pancake batter into each of the greased muffin cups.
- Step 4: Bake the Cups. Bake the pancake mixture for 15-20 minutes, or until cooked through. Once done, remove from the oven and gently press down in the center of each one using a small glass or shot glass.
- Step 5: Make the Cream Cheese Filling. Beat the cream cheese for 2-3 minutes until smooth. Add the sugar, lemon juice, and vanilla, then beat until fully combined.
- Step 6: Fill and Top the Cups. Spoon the cream cheese mixture into the center of each pancake cup, then top with powdered sugar, strawberries, and whipped cream, if desired.
Serving Suggestions
This isn’t your average flapjack! This pancake cup recipe is an awesome standalone breakfast, but why stop there? Let’s take them up a notch with a few fun ways to serve these tasty treats:
- Pair them with a glass of milk or a warm cup of coffee or tea for a simple, satisfying snack or dessert.
- Serve them as part of a classic breakfast spread with eggs, bacon, and sausage for a well-rounded morning.
- Include them alongside some brunch favorites like breakfast tacos, breakfast pizza, or even breakfast lasagna.
Expert Tips
- Don’t Over-Mix: Mix the batter until just combined. Over-mixing will result in tough pancake cups, so stir gently!
- Use Softened Cream Cheese: Ensure your cream cheese is fully softened to avoid any lumps of raw cream cheese in the filling.
- Buttermilk is Key: For fluffy pancakes, don’t substitute with regular milk. If you don’t have buttermilk, combine 1 tablespoon of vinegar or lemon juice with milk to make your own, and let it sit for 5 minutes—instant buttermilk!
- Storing and Reheating: Store leftover pancake cups in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave in short bursts or in the oven at 350°F until heated through.
- Make-Ahead: Prepare the pancake batter in advance and store it in the fridge before baking. You can also freeze the baked cups in an airtight container for up to 3 months—just thaw overnight and reheat when you’re ready to serve!
Recipe FAQs
There are just a few things to remember to make the fluffiest pancakes.
First, make sure to use fresh leavening ingredients that are no more than 6 months old. Next, always use butter mix. Last, avoid overmixing the batter.
Absolutely. If your pancake batter is smooth, you’ve overmixed it by a mile, and your pancakes will be flat and tough.
You can freeze the cups and the filling separately. Don’t freeze the cups filled. This is because the pancakes should be warm, but the filling should not be baked. Reheat the pancake cups, then add fresh filling.
Try This Delicious Pancake Cup Recipe Today
These pancake cups are easy to make but hard to stop eating. With a simple pancake batter recipe and an equally simple cream cheese filling, these cups come together quickly, and when they’re all one, you’ve got dessert for breakfast! They’re fun enough for a special breakfast but easy enough to make any day of the week.
More Delicious Breakfast Recipes
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Pancake Cups with Cream Cheese and Strawberries
Ingredients
Pancake Cup Batter
- 1 cup all purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 large egg
- 1 cup buttermilk
Cream Cheese Mixture
- 8 ounce cream cheese room temperature
- ½ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar maple syrup, diced fresh strawberries, and whipped cream, optional
Instructions
- Preheat the oven to 375 degrees and lightly spray a muffin pan with non-stick cooking spray.
Pancake Cup Batter
- In a medium bowl, whisk flour, sugar, baking soda, salt and baking powder together. Set aside.
- In a small bowl, whisk egg and buttermilk together until combined.
- Pour wet ingredients into dry ingredients and stir gently. Batter will be lumpy.
- Pour ¼ cup of pancake batter into the prepared muffin pan.
- Bake for 15-20 minutes or until done
- Remove from the oven and using the end of a small glass or shot glass, press down in the center of each pancake.
Cream Cheese Mixture
- In a medium bowl, beat cream cheese until smooth and creamy, 2-3 minutes.
- Add sugar, lemon juice, and vanilla. Beat until combined.
- Fill each pancake with cream cheese mixture, top with powdered sugar, diced strawberries and whipped cream, if desired.
Notes
- Mix the batter until just combined. Over-mixing will result in tough pancake cups, so stir gently!
- For fluffy pancakes, don’t substitute with regular milk. If you don’t have buttermilk, combine 1 tablespoon of vinegar or lemon juice with milk to make your own, and let it sit for 5 minutes—instant buttermilk!
- Don’t freeze fully prepared pancake cups as the strawberries and filling won’t freeze well.
Strawberries are my favorite thanks for sharing such a wonderful idea
Thank you so much, Tamira! It’s a delicious recipe and I hope you and your family enjoy this! Thank you for the 5-star rating too! 🙂
Do you use the bottom of the shot glass and press down while cake is still warm?
Hi Pam, Yes, that is correct. 🙂