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overhead shot of the cook cream cheese danish inspired pancakes
Marissa Bolden

Cream Cheese Danish Pancake

Fluffy pancakes topped with whipped sweetened cream cheese.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups Krusteaz Buttermilk Pancake Mix
  • 1 1/3 cups milk or buttermilk for richer flavor
  • 1 large egg optional, for extra fluff
  • 1 tb vanilla extract
  • Butter or oil for cooking
  • Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/3 cup powdered sugar more to taste
  • 1 tsp vanilla extract
  • Optional Garnishes
  • Powdered sugar for dusting
  • Fresh berries or fruit compote
  • Maple syrup or flavored syrup drizzl

Method
 

  1. Make the Pancake Batter
  2. In a medium bowl, combine the Krusteaz pancake mix, water or buttermilk, egg (if using), and vanilla. Stir gently until just combined—don’t overmix. Let the batter rest for 5 minutes.
  3. Prepare the Cream Cheese Filling
  4. In a separate bowl, beat the softened cream cheese with a hand mixer until smooth. Add powdered sugar and vanilla, then mix until fully combined.
  5. Cook the Pancakes
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour batter into rounds, about 1/4 cup each. Cook until bubbles form on the surface and edges look set, 1–2 minutes. Add in a table spoon of cream cheese before the flip. Flip and cook another 1–2 minutes until golden brown. Transfer to a wire rack or plate.
  7. Finish & Serve
  8. Dust with powdered sugar, drizzle with maple or fruit syrup, and top with fresh berries if desired. Serve warm for the best texture.