Blueberries burst at exactly 140°F, which is why adding them to cold batter prevents purple pancake disaster.
Blueberry Cheesecake Swirl Pancakes
Indulge in the ultimate brunch treat with our Blueberry Cheesecake Swirl Pancakes! Fluffy pancakes are elevated with a luscious cream cheese blend and a vibrant blueberry swirl that will make your taste buds dance. Get ready for a delightful morning feast that’s as fun to make as it is to eat!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This breakfast frankenstein was born when 1980s American diner cooks discovered French chantilly cream techniques and decided their flat pancakes needed the drama of New York cheesecake—the result is what happens when IHOP meets Le Bernardin, creating a stack that's simultaneously trashy enough for a truck stop and sophisticated enough to charge twenty-eight dollars in Manhattan.
Regional Twist
In Maine's Downeast region, they replace the standard blueberries with wild lowbush berries and fold maple syrup directly into the cream cheese swirl for proper New England sweetness overload.
📝 Ingredients
Shopping List
- 1 cup (237 ml) blueberries
- 4 oz (113 g) cream cheese
- 2 large eggs
- 1 cup (237 ml) milk
- mint leaves (to taste)
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- baking powder (to taste)
- butter (to taste)
- salt (to taste)
- 1 cup (100 g) sugar
- 1 cup (237 ml) vanilla bean chantilly cream
👨🍳 Instructions
- 1
Make a blueberry compote by cooking blueberries and sugar together until thickened.
- 2
In a bowl, whisk together flour, baking powder, and salt.
- 3
In another bowl, whisk the egg whites until fluffy.
- 4
Combine milk, egg yolks, and melted butter with the dry ingredients.
- 5
Gently fold in the egg whites to create a fluffy batter.
- 6
Reserve some batter, then mix the cream cheese and a bit of blueberry compote liquid into it.
- 7
Pour the pancake batter onto a hot griddle, then pipe the cream cheese mixture into the center.
- 8
Cook until bubbles form, then flip and cook until golden brown.
- 9
Stack pancakes and top with vanilla bean chantilly cream, blueberry compote, and mint leaves.
💡 Pro Tips
- ✓Heat your griddle to exactly 375°F and test with a water droplet - it should dance and evaporate in 2-3 seconds, ensuring even browning without burning the delicate cream cheese swirl.equipment375°F
- ✓Soften cream cheese to exactly 65-68°F (room temperature for 2-3 hours) so it pipes smoothly without breaking the pancake batter's gluten structure when swirled.ingredient65-68°F
- ✓Whip egg whites to soft peaks only (tips curl over when lifted) because overbeaten whites create a dense, rubbery texture and won't fold evenly into the batter.technique
- ✓Cook blueberry compote to exactly 220°F to activate natural pectin and achieve proper gel consistency - this prevents the compote from making pancakes soggy.timing220°F
- ✓Fold egg whites in 3 additions using a rubber spatula in a J-motion, rotating bowl 90° between folds to preserve 80% of the air bubbles for maximum fluffiness.technique80% air retention
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Blueberries burst at exactly 140°F, which is why adding them to cold batter prevents purple pancake disaster.
Blueberry Cheesecake Swirl Pancakes
Indulge in the ultimate brunch treat with our Blueberry Cheesecake Swirl Pancakes! Fluffy pancakes are elevated with a luscious cream cheese blend and a vibrant blueberry swirl that will make your taste buds dance. Get ready for a delightful morning feast that’s as fun to make as it is to eat!
The Story
This breakfast frankenstein was born when 1980s American diner cooks discovered French chantilly cream techniques and decided their flat pancakes needed the drama of New York cheesecake—the result is what happens when IHOP meets Le Bernardin, creating a stack that's simultaneously trashy enough for a truck stop and sophisticated enough to charge twenty-eight dollars in Manhattan.
Regional Twist
In Maine's Downeast region, they replace the standard blueberries with wild lowbush berries and fold maple syrup directly into the cream cheese swirl for proper New England sweetness overload.
📝 Ingredients
Shopping List
- 1 cup (237 ml) blueberries
- 4 oz (113 g) cream cheese
- 2 large eggs
- 1 cup (237 ml) milk
- mint leaves (to taste)
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- baking powder (to taste)
- butter (to taste)
- salt (to taste)
- 1 cup (100 g) sugar
- 1 cup (237 ml) vanilla bean chantilly cream
👨🍳 Instructions
- 1
Make a blueberry compote by cooking blueberries and sugar together until thickened.
- 2
In a bowl, whisk together flour, baking powder, and salt.
- 3
In another bowl, whisk the egg whites until fluffy.
- 4
Combine milk, egg yolks, and melted butter with the dry ingredients.
- 5
Gently fold in the egg whites to create a fluffy batter.
- 6
Reserve some batter, then mix the cream cheese and a bit of blueberry compote liquid into it.
- 7
Pour the pancake batter onto a hot griddle, then pipe the cream cheese mixture into the center.
- 8
Cook until bubbles form, then flip and cook until golden brown.
- 9
Stack pancakes and top with vanilla bean chantilly cream, blueberry compote, and mint leaves.
💡 Pro Tips
- ✓Heat your griddle to exactly 375°F and test with a water droplet - it should dance and evaporate in 2-3 seconds, ensuring even browning without burning the delicate cream cheese swirl.equipment375°F
- ✓Soften cream cheese to exactly 65-68°F (room temperature for 2-3 hours) so it pipes smoothly without breaking the pancake batter's gluten structure when swirled.ingredient65-68°F
- ✓Whip egg whites to soft peaks only (tips curl over when lifted) because overbeaten whites create a dense, rubbery texture and won't fold evenly into the batter.technique
- ✓Cook blueberry compote to exactly 220°F to activate natural pectin and achieve proper gel consistency - this prevents the compote from making pancakes soggy.timing220°F
- ✓Fold egg whites in 3 additions using a rubber spatula in a J-motion, rotating bowl 90° between folds to preserve 80% of the air bubbles for maximum fluffiness.technique80% air retention