Pancake Cup Recipe
These delicious pancake cups are baked and then stuffed with a sweet cream cheese mixture, drizzled with hot fudge, topped with fresh blueberries, and dusted with powdered sugar. The perfect breakfast sweet treat everyone will enjoy.
Servings: 12 Servings
Ingredients
Pancake 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
- 1 cup powdered sugar
- 8 ounce cool whip
- Hot fudge topping, powdered sugar, fresh blueberries, optional
Instructions
- Preheat the oven to 375 degrees and lightly spray a jumbo muffin pan with non-stick cooking spray.
Pancake 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.
- Gradually add powdered sugar and beat until combined.
- Add cool whip and stir until combined.
- Drizzle hot fudge topping around the top of each pancake cup, optional.
- Fill each pancake cup with cream cheese mixture, top with powdered sugar, blueberries and whipped cream, if desired.