A delightful twist on classic pancakes, combining the tangy flavor of cream cheese with the sweetness of blueberries.
In a small bowl, beat the softened cream cheese and whipped cream until smooth. Chill in the refrigerator until ready to use.
Chilling the topping helps it firm up, making it easier to spread.
In a large mixing bowl, combine the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients together ensures even distribution and prevents lumps.
In another bowl, whisk together the egg, buttermilk, and melted butter. Pour this mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Gently fold in the blueberries into the batter.
Folding prevents the blueberries from breaking and coloring the batter.
Heat a greased griddle over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Ensure the griddle is hot enough to create a golden crust but not too hot to burn the pancakes.
Serve the pancakes warm, topped with the cream cheese mixture, a drizzle of maple syrup, and additional blueberries if desired.
Serve immediately for the best texture and flavor.
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