Pancake Cups with Cream Cheese and Strawberries
These delicious pancake cups are filled with a sweet cream cheese mixture and topped with diced strawberries and whipped cream. A delicious breakfast treat the whole family will enjoy.
Servings: 12 Servings
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.