Brunch Pancakes

25 13 servings, 2 pancakes (63 g) each
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13 servings, 2 pancakes (63 g) each

These aren't plain old pancakes. With a cream cheese batter and cherry topping, these Brunch Pancakes are sure to become a family fave.

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What You Need

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Make It

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  • Beat cream cheese and eggs in medium bowl with mixer until well blended. Add flour; mix just until blended.
  • Heat 1 Tbsp. oil in large skillet on medium heat. Spoon 1 Tbsp. batter into skillet for each pancake; cook 1 min. or until bubbles form on tops, then turn over to brown other sides, adding remaining oil as needed.
  • Serve topped with pie filling and cinnamon sugar.


Serve topped with ratatouille or sauteed mixed vegetables instead of the cherry pie filling and cinnamon sugar.


  • 13 servings, 2 pancakes (63 g) each

Nutritional Information

Serving Size 13 servings, 2 pancakes (63 g) each
Calories 150
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 75mg
Sodium 110mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 8g
Protein 4g
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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