Short Stack Filled Pancakes Recipe
Make Short Stack Filled Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pancake Batter
Filling
Toppings
Method
Prepare the Filling
- 1
Mix Cream Cheese Filling
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the fresh fruit gently.
Make the Pancake Batter
- 2
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 3
- 4
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Cook the Pancakes
- 5
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- 6
Cook Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- 7
Fill the Pancakes
Once the pancakes are cooked, place a dollop of the cream cheese filling on the center of half of the pancakes, then fold the other half over to create a filled pancake.
Serve
- 8
Add Toppings
Serve the filled pancakes warm with maple syrup and whipped cream on top. Enjoy your delicious short stack filled pancakes!
