Save Soft, fluffy pancake bars layered with creamy tangy cream cheese and sharp cheddar make breakfast or brunch an extra special treat. These bars are great for sharing and bring a comforting twist to classic pancakes.
I first made these pancake bars on a busy Sunday when I wanted a breakfast everyone could grab and go. The cream cheese and cheddar combination was such a hit that now they're requested nearly every family brunch.
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Ingredients
- All-purpose flour: 2 cups, for a classic fluffy base
- Granulated sugar: 2 tbsp, adds subtle sweetness
- Baking powder: 2 tsp, helps the bars rise
- Baking soda: 1/2 tsp, balances acidity for tenderness
- Salt: 1/2 tsp, enhances flavor
- Large eggs: 2, binds everything together
- Whole milk: 1 1/2 cups, moisture and richness
- Unsalted butter (melted): 1/4 cup, for a tender crumb
- Vanilla extract: 1 tsp, for depth of flavor
- Cream cheese (softened): 8 oz, creamy filling
- Powdered sugar: 1/4 cup, sweetens the filling
- Sharp cheddar cheese (shredded): 1 1/2 cups, divided between layers
- Milk (for thinning cream cheese): 2 tbsp, optional, for spreadable consistency
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Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease.
- Mix Dry Ingredients:
- Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
- Combine Wet Ingredients:
- In another bowl, beat eggs, milk, melted butter, and vanilla until mixed.
- Make Batter:
- Pour wet mixture into dry and stir until just combined (do not overmix).
- Prepare Filling:
- Beat cream cheese and powdered sugar until smooth & creamy. Thin with a bit of milk if needed.
- Layer Batter and Filling:
- Spread half the pancake batter in pan. Add cream cheese mixture in an even layer, then sprinkle 1 cup shredded cheddar over cream cheese.
- Top and Bake:
- Spread remaining batter gently over fillings. Sprinkle remaining 1/2 cup cheddar on top.
- Bake:
- Bake 23–28 minutes, until golden and a toothpick comes out clean.
- Cool and Serve:
- Let cool 10 minutes before slicing. Serve warm or at room temperature.
Save The first time we served these bars warm at a holiday breakfast, everyone went back for seconds. Now, slicing them for weekend picnics is part of our family tradition.
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Required Tools
Mixing bowls, electric mixer or whisk, spatula, 9x13-inch baking pan, and parchment paper if you want easy cleanup.
Nutritional Information
Each bar has about 255 calories, 13 g fat, 25 g carbohydrates, and 9 g protein, making it energizing for breakfast and satisfying as a snack.
Notes & Substitutions
For more flavor, try adding smoked paprika or chives to the batter. Substitute whole wheat for half the flour for a nutty twist or serve with maple syrup or sour cream.
Save 
Enjoy these pancake bars warm with a cup of coffee or pack them up for a tasty breakfast on the go. The cream cheese and cheddar layers truly shine in every bite.
Recipe FAQ
- → Which cheese works best for pancake bars?
Sharp cheddar is recommended for bold flavor, but mild cheddar or gouda can be substituted for different taste profiles.
- → Can pancake bars be made gluten-free?
Use an all-purpose gluten-free flour blend for the batter to accommodate gluten-sensitive diets.
- → How do you ensure pancake bars stay fluffy?
Avoid overmixing the batter and use fresh baking powder and soda for optimal lift and texture.
- → What other fillings can complement the bars?
Try adding herbs like chives, crispy bacon, or roasted vegetables for creative variations.
- → Can pancake bars be made ahead of time?
Yes, prepare and bake in advance, then store refrigerated. Reheat gently before serving for best texture.
