Cream Cheese Pancakes with Cran-Apricot Syrup

Prep Time:

10 min

Cook Time:

15 min

Total Time:

25 min

Servings:

10-12

Fluffy pancakes filled with creamy cream cheese, topped with a tangy and sweet syrup made from cranberries and apricots, offering a delightful blend of flavors for breakfast.

Ingredients

Cran-Apricot Syrup:
1 cup Original Syrup
1/4 cup sweetened dried cranberries
1/4 cup dried apricots, snipped or chopped
2 tsp fresh lemon juice
Cream Cheese Pancakes:
2 cups Original Complete Mix
1 ½ cups water
2/3 cup whipped cream cheese spread

How to make it

1

For cran-apricot syrup, combine syrup, cranberries and apricots in small saucepan. Bring to a boil over medium heat, uncovered. Reduce heat to low and simmer 8-10 minutes or until fruit is softened.
2

Remove from heat; stir in lemon juice. Keep warm.
3

For cream cheese pancakes, add pancake mix to medium bowl. Set aside.
4

Combine water and cream cheese using wire whisk. Mix until well blended; add to pancake mix. Mix just until large lumps disappear.
5

Proceed as package directs. Serve with warm Cran-Apricot Syrup.

Tips & Tricks

Pearl Milling Company™ Complete Pancake & Waffle mix was used for the nutritional analysis. This recipe was contributed by a loyal consumer and tested by a professional home economist.
To use Pearl Milling Company™ Original or Buttermilk Original Pancake & Waffle Mix, prepare mix according to package directions for 10-12 pancakes. Add 1/3 cup whipped cream cheese spread to 3/4 cups milk. Proceed as recipe directs.