Cream Cheese Cheddar Pancake Bars (Print View)

Fluffy pancake bars blend cream cheese and cheddar for a deliciously satisfying breakfast or snack treat.

# Components:

→ Pancake Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 1/2 cups whole milk
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Filling & Topping

10 - 8 ounces cream cheese, softened
11 - 1/4 cup powdered sugar
12 - 1 1/2 cups sharp cheddar cheese, shredded
13 - 2 tablespoons milk (for thinning cream cheese, if needed)

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat eggs, whole milk, melted unsalted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry mixture and blend until just combined; do not overmix.
05 - In a medium bowl, beat softened cream cheese with powdered sugar until creamy. Add 1–2 tablespoons milk if needed for a spreadable texture.
06 - Spread half of the pancake batter evenly in the prepared pan.
07 - Dollop the cream cheese filling over the batter and gently spread in an even layer.
08 - Sprinkle 1 cup of shredded cheddar evenly over the cream cheese.
09 - Spread the rest of the pancake batter gently over the cheddar layer to cover.
10 - Distribute the remaining 1/2 cup cheddar cheese evenly on top.
11 - Bake for 23 to 28 minutes, until golden and a toothpick inserted in the center comes out clean.
12 - Let cool in pan for 10 minutes, then slice into 12 bars. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Simple to prepare in one pan, fantastic for gatherings
  • A savory-sweet breakfast option that's easy for all skill levels
02 -
  • Bars contain wheat, egg, and dairy. Check cheese and cream cheese for additives if allergies are a concern.
  • Yields 12 bars, each approximately 255 calories, making them a filling and moderate breakfast choice.
03 -
  • Let the bars cool at least 10 minutes for easier cutting and neat slices.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.

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