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Pancake wraps with fruit and cream cheese Recipe

American · Breakfast · 30 min total

These pancake wraps are a delightful twist on traditional pancakes, filled with creamy cheese and fresh fruit for a perfect breakfast or brunch treat.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 banana, sliced
• Maple syrup for serving

Instructions

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined (lumps are okay).
2. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup batter per pancake, spreading into a thin circle (about 6 inches). Cook until bubbles form on surface and edges are set, about 2 minutes. Flip and cook another 1 minute. Repeat with remaining batter. You should have 4 pancakes.
3. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
4. Spread a quarter of the cream cheese mixture onto each pancake. Arrange fresh berries and banana slices on top.
5. Roll up each pancake tightly like a wrap. Slice in half diagonally and serve with maple syrup.

Tips

• For a thicker wrap, use 1/3 cup batter per pancake.
• Substitute any seasonal fruit like peaches or mango.
• Store leftover wraps in the fridge for up to 2 days; reheat in a skillet.
• Add a sprinkle of cinnamon to the cream cheese for extra flavor.

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