Cast Iron Skillet Cream Cheese Pancakes
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Cast iron skillet pancakes are a family favorite. This version, made extra special with the addition of cream cheese and topped with fresh berries are sure to be a hit with your family.
Tip: Because the batter in this recipe is somewhat thin, smaller pancakes may be easier to flip than regular size pancakes.
Prep time: 10 minutes
Cook time: 15-20 minutes
8 oz. cream cheese, softened and cut into small cubes
½ t. cinnamon
1 t. vanilla extract
3 T. olive oil, divided
1 c. blueberries
1 c. sliced strawberries
2 T. powdered sugar
- Add the eggs, cream cheese, vanilla extract and cinnamon to a blender (a high-powered blender works best). Blend the ingredients on high until the batter is completely smooth.
- Heat a cast iron skillet or griddle over medium heat. When the pan is hot, add ½ T. olive oil to the skillet and swirl it around to coat the entire bottom of the pan.
- For each pancake, pour about 2-3 T. into the pan. The number of pancakes you will be able to cook at one time will vary depending on the size of your pan; just be sure to leave enough space in between the pancakes so that they don’t run together. Cook for about 3-4 minutes, just until the edges begin to brown and the pancakes look like they are set.
- Flip each pancake carefully and continue to cook for 1-2 minutes or just until the bottom is golden brown. Transfer the pancakes to a plate and keep them warm while you repeat this process until all the pancakes are cooked.
- Divide the pancakes among individual dishes and top with the fresh berries. Add a sprinkle of powdered sugar and a drizzle of real maple syrup.