Strawberries and Cream Pancakes
Strawberry Pancakes topped with a luscious cream cheese glaze and fresh cut strawberries
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4
For the pancakes
- 2 cups Bisquick
- 2 large eggs
- 1 cup milk
- 2 tbsp light brown sugar
- 1 cup strawberries diced
For the glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla
- 4 tbsp milk
Add the Bisquick, eggs, milk, brown sugar into a large mixing bowl. Stir until combined. Add the strawberries and fold into the batter.
Cook pancakes on a skillet over low heat
Storage: Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Reheating: place leftover pancakes on a baking sheet in a single layer, brush the tops with butter, cover with foil and bake at 350 degrees F for 5-7 minutes until warmed through.
Freezing: Layer the pancakes with sheets of parchment paper and store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat using above instructions.
Calories: 586kcal | Carbohydrates: 82g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 923mg | Potassium: 323mg | Fiber: 2g | Sugar: 49g | Vitamin A: 623IU | Vitamin C: 21mg | Calcium: 244mg | Iron: 2mg