Strawberries and Cream Pancakes
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Strawberries and Cream Pancakes
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Strawberry Pancakes topped with a luscious cream cheese glaze and fresh cut strawberries
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Ingredients
For the pancakes
- 2 cups Bisquick
- 2 egg large
- 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
Instructions
- 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
Glaze
- Place all ingredients into a small mixing bowl and stir until smooth and creamy. Add milk or powdered sugar as needed to get desired consistency.
Notes
- 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.
Nutrition Information
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Calories
586kcal
(29%)
Carbohydrates
82g
(27%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
122mg
(41%)
Sodium
923mg
(38%)
Potassium
323mg
(7%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
623IU
(12%)
Vitamin C
21mg
(23%)
Calcium
244mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 82g | 27% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 923mg | 38% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 244mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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