Blueberry Pancake Stuffed French Toast

A creative breakfast twist on classic French toast, featuring blueberry pancakes stuffed with sweet cream cheese filling, all topped with a caramelized maple syrup and crunchy pecans.

🛒 Ingredients

• 4 eggs large eggs
• 1 cup buttermilk
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 package blueberry pancake mix
• 8 oz cream cheese
• 2 tbsp powdered sugar
• 2 tbsp maple syrup
• 1/4 cup chopped pecans
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, whisk together eggs, buttermilk, melted butter, granulated sugar, vanilla extract.

2. 2

   Step 2: In a separate bowl, whisk together flour, blueberry pancake mix.

3. 3

   Step 3: Add dry ingredients to wet ingredients and stir until just combined.

4. 4

   Step 4: Heat a non-stick skillet over medium heat.

5. 5

   Step 5: Using 1/4 cup measuring cup, scoop batter onto skillet.

6. 6

   Step 6: Cook pancake for 2-3 minutes or until bubbles appear on surface.

7. 7

   Step 7: Flip pancakes and cook for an additional 1-2 minutes.

8. 8

   Step 8: Meanwhile, in a small bowl, mix together cream cheese and powdered sugar.

9. 9

   Step 9: Once pancakes are cooked, spread a layer of cream cheese mixture on each pancake.

10. 10

    Step 10: Fold pancakes in half and cook for an additional 1-2 minutes.

11. 11

    Step 11: Meanwhile, heat maple syrup in a small saucepan over low heat.

12. 12

    Step 12: Add chopped pecans to skillet with pancakes and cook for 1 minute.

13. 13

    Step 13: Drizzle maple syrup over pancakes and serve immediately.

💡 Pro Tips

To avoid overmixing, stop mixing batter once dry and wet ingredients are combined. For an extra crispy exterior, cook pancakes in a non-stick skillet over medium-high heat.

📊 Nutrition per Serving