Full Stack Filled Pancakes Recipe
Make Full Stack Filled Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Filling
Topping
Method
Pancake Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few lumps are okay.
Filling Preparation
- 4
Make Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- 5
Add Fresh Berries
Gently fold the fresh berries into the cream cheese mixture, being careful not to mash them.
Cooking Pancakes
- 6
Preheat Griddle
Preheat a griddle or non-stick frying pan over medium heat. Lightly grease with butter or cooking spray.
- 7
Pour Batter
For each pancake, pour about 1/4 cup of the batter onto the hot griddle. Cook until bubbles form on the surface, about 2-3 minutes.
- 8
Add Filling
Carefully place a spoonful of the cream cheese filling in the center of each pancake. Pour a bit more batter over the filling to seal it.
- 9
Flip and Cook
Flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through.
Serving
- 10
Plate and Serve
Serve the filled pancakes warm, drizzled with maple syrup and dusted with powdered sugar. Garnish with fresh mint leaves if desired.
