Since I got my mini pancake pan, I admit I have been extravagant with my breakfast servings. A fluffy souffle pancake serving easily pleases the eye and satisfies the stomach, but mini pancakes…. these little pancakes easily steal one heart. It is understandable though; since they are undoubtedly cute and delicious little servings. What stands out with mini pancakes is the effortless mimic of cereal, meaning you can serve them in your favourite breakfast bowl, with extra nutritious servings like berries, nuts, or granola maybe? with a drizzle of your favourite sauce.
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Okay, let’s talk cream cheese pancakes. These are made the normal pancake method with a special ingredient, cream cheese! you guessed it right, genius.
With cream cheese incorporated into the pancake batter, these pancakes are extra fluffy with just the right amount of tang, a definite pancake twist that you should try out. Speaking of cream cheese, though a standard brand works okay, use your favourite or high-quality brand when making these pancakes; the flavour will reflect in the final taste.
With my favourite dimpled serving tray, serving mini cream cheese pancakes is always a delight. You can add your favourite berries, and sauce of choice. I used a simple dark chocolate ganache. A basic mix of heavy cream and dark chocolate, but feel free to adopt a pancake drizzle or topping of your choice you deserve it, you pancake enthusiast!
Make Perfect Cream Cheese Mini Pancakes
Perfect is a controversial word, but when I say perfect mini pancakes what I mean is; equal-sized, uniformly thick yet fluffy, round mini pancakes. There are two ways of doing this that I know so far;
Use a Mini Pancake Pan. Also known as a Poffertjes or Vitumbua pan. Probably the easiest method since all you will have to do is fill the wells with pancake batter, and they all come out puffed up uniformly. Another advantage of using a pancake mini pancake pan is you cook most at a go and the probability of burning pancakes is substantially reduced.
Using the piping bag or squeeze bottle method. Another alternative is if you do not have a mini pancake pan. Simply fill a piping bag with the pancake batter then on a large nonstick pan, squeeze equal amounts of pancake batter throughout the pan.
However, you can also unsystematically spoon small equal amounts of pancake batter pancake; a bit messy and tiresome but will still do the trick. They might not come out perfectly uniformed but will still be mini and most importantly; delicious.
More About Mini Pancakes
- You can also make standard pancake sizes with this batter, besides the adjusted size, everything else should remain the same. Eight to ten mini pancakes equal one standard-size pancake serving
- It is easier to store and reheat with a pancake mini pan. Normally, I tend to make more than I can indulge at a go. Therefore, I keep mine refrigerated and completely sealed in a container, then take a couple and just place them in each hole and reheat them when I’m ready to eat again. However, although these cream cheese pancakes can store for longer periods in the freezer I prefer keeping mine for up to one week. The thought of extensively long-stored pancakes just doesn’t do it for me as I assume for most people too.
Pancake Toppings Ideas
- Heavy whipping cream. For an extra creamy indulgence.
- Homemade chocolate ganache, similar to this one. The recipe is in the recipe card
- Maple syrup or honey.
- Fruit compote. Mostly cooked and sweetened berries that mimic a store-bought jam but a fresher homemade version. Nothing beats that.
- Fresh berries. Easy with a promise of vitamin intake.
- Toasted nuts. Whichever you prefer walnuts, pistachios, almonds or cashews.
More Pancake Recipes From The Blog
SHOP THE EQUIPMENT
CREAM CHEESE MINI PANCAKES
Course: BreakfastDifficulty: Easy5
servings30
minutes20
minutesIngredients
80 gm granulated sugar
200 gm all-purpose flour
2 eggs
50 gm butter
250 gm cream cheese
200 ml milk
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
- Chocolate Ganache
300 ml heavy cream
150 gm dark chocolate
Directions
- Mix milk and butter in a pan and warm over medium heat until the butter fully melts, set this mixture aside.
- In a medium-sized mixing bowl, mix, flour, baking powder, salt and baking soda, and set aside.
In a separate bowl, mix room-temperature eggs, granulated sugar, vanilla extract and cream cheese until combined. - Add dry ingredient mixture into the egg mixture alternating with warmed milk. Using a spatula fold until just combined, do not overmix the pancake batter( should be lumpy).
- Cover with a kitchen towel and let the batter sit for at least 20 minutes. Fill a piping bag with the pancake batter and set aside.
- Place the mini pancake pan over medium heat. Very lightly grease with oil or with melted butter then pipe the pancake batter into each mini section. Cook for about one minute then turn using a skewer or toothpick and cook for another 1-2 minutes.
- For the chocolate ganache. Mix dark chocolate with heavy cream and place over a pot of simmering water, carefully such that the bowl does not come into contact with the water. Allow to completely melt, remove from heat then serve with the mini cream cheese pancakes with a side of fresh berries. (You can also melt the chocolate mixture in a microwave).
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