Blueberry Cream Cheese Pancakes

Chrissy Teigen's no-fuss recipe for wonderfully fluffy blueberry and cream cheese pancakes are the ultimate comfort food breakfast dish, and the perfect way to begin a weekend of indulging.

From the book

Cravings: Hungry For More by
Cravings: Hungry For More
The ultimate comfort food classics from Chrissy Teigen
Inspiration for quick, fuss-free dinners
Indulgent breakfasts to start the weekend the right way


I am no stranger to the chain restaurant. I tried, and failed, to work at Red Robin just for access to their steak fries. I was, for a moment, a Hooter Girl hostess. I remember running food for one of the other girls (A HUGE HOSTESS NO-NO IN A TIP-BASED RESTAURANT) and almost getting smacked in the face with a pair of double G’s. I still go to Applebee’s for riblets. And I am not the biggest fan of desserts, EXCEPT for the sour cream blueberry pie at Marie Callender’s. And I haaaaate sour cream. But I do love its slightly sweeter twin sister, cream cheese. These pancakes remind me sooooo much of that pie behind that glass. Little bombs of cream cheese melt into the batter as it oozes across your griddle. The little bit of vinegar makes the pancakes puff, and it’s a trick you should keep to yourself. Everyone will think only you can make pancakes this fluffy.

Serves 6
Prep time: 15 min
Cook time: 25 min
Total time: 40 min


225g full-fat cream cheese or mascarpone (not the tub of spread), cold
250g plain flour
5 tbsp sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp kosher salt
585ml buttermilk
2 eggs
110g butter, melted and slightly cooled
¼ tsp distilled white wine vinegar
110g juicy blueberries, plus more for serving
Butter and pancake syrup (Aunt Jemima preferred! But pure maple if you insist), for serving
3 Digestive biscuits, crushed into crumbs

Essential kit

You will need: a griddle or cast-iron frying pan.


Cut the cream cheese into 5-mm cubes (see Note) and put it in the freezer while you start the batter.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, half 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.

Heat a griddle or cast-iron frying pan over medium-high heat. Reduce the heat to medium, brush the griddle with some of the remaining melted butter, and use a ladle (75 ml) to measure the batter on to the griddle. Dot each pancake with 1 tablespoon 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.

Stack 2 or 3 pancakes on each plate, dot with butter, drizzle with syrup, and sprinkle with biscuit crumbs and blueberries.

Note: When spread, cream cheese is a pleasant blanket for bread. But if you leave it in cubes, it holds its shapes and contains a sour creaminess that adds a ton of flavourr to recipes like this one.

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