Name: Blueberry Cream Cheese Sourdough Pancake Bake
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 6 large Eggs; 300 g Sourdough Discard; ⅓ cup 1% Milk; 2 tbsp. Maple Syrup; 1/2 tsp. Salt; 1 tsp. Vanilla Extract; 2 tbsp. Salted Butter; ¾ cup Frozen Blueberries; 4 oz Light Cream Cheese (cubed into ½ cubes)

Joan

Blueberry Cream Cheese Sourdough Pancake Bake

Serves 6 – 8 Points/310 Calories

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Total Time 32

Servings: 6

Course: Breakfast

Cuisine: Pancakes

Ingredients Method

Ingredients

6 large Eggs
300 g Sourdough Discard
⅓ cup 1% Milk
2 tbsp. Maple Syrup
1/2 tsp. Salt
1 tsp. Vanilla Extract
2 tbsp. Salted Butter
¾ cup Frozen Blueberries
4 oz Light Cream Cheese cubed into ½ cubes

Method

Preheat the oven to 425F.
In a large bowl, whisk the eggs well. Add in the sourdough discard, milk, maple syrup, salt, and vanilla. Whisk well to combine, or use a hand mixer on medium speed until completely smooth.
Add the butter to a 9X13 glass baking dish and place it in the oven.
Once the butter has melted, pull the baking dish out of the oven.
Swirl the butter around the baking dish and pour in the sourdough batter.
Sprinkle the surface evenly with the wild blueberries, then the cubed cream cheese.
Bake in the preheated oven for 20-22 minutes.
Remove from the oven and serve with maple syrup.