Cream Cheese Cheddar Pancake Bars

Soft, fluffy pancake bars layered with tangy cream cheese and sharp cheddar, perfect for breakfast or brunch.

I first made these pancake bars for a Saturday brunch when family visited. They vanished quickly & became everyone's go-to request for cozy weekends.

Ingredients

• Pancake Batter: 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 1/2 cups whole milk, 1/4 cup unsalted butter (melted), 1 tsp vanilla extract
• Filling & Topping: 8 oz cream cheese (softened), 1/4 cup powdered sugar, 1 1/2 cups sharp cheddar cheese (shredded), 2 tbsp milk (for thinning cream cheese, if needed)

Instructions

Prepare baking pan:

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.

Mix dry ingredients:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix wet ingredients:

In another bowl, beat eggs, milk, melted butter, and vanilla extract until combined.

Combine batter:

Pour wet ingredients into the dry and mix until just combined (do not overmix).

Make cream cheese filling:

In a medium bowl, beat cream cheese with powdered sugar until smooth. Add 1–2 tbsp milk if needed for a spreadable consistency.

Layer first batter:

Pour half of the pancake batter into the prepared pan and spread evenly.

Add cream cheese layer:

Dollop the cream cheese mixture over the batter and carefully spread it in an even layer.

Add first cheese topping:

Sprinkle 1 cup of shredded cheddar evenly over the cream cheese.

Finish layering:

Top with the remaining pancake batter, spreading gently to cover.

Add final cheese topping:

Sprinkle the remaining 1/2 cup cheddar on top.

Bake & serve:

Bake for 23–28 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before slicing into bars. Serve warm or at room temperature.

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My kids love helping with the layering and always insist on extra cheddar sprinkled on top for family snack time.

Required Tools

Mixing bowls, electric mixer or whisk, 9x13-inch baking pan, spatula, parchment paper (optional)

Allergen Information

Contains: wheat (gluten), egg, milk (dairy). Check labels for cream cheese and cheddar to avoid additives.

Nutritional Information

Per serving: 255 calories, 13g total fat, 25g carbohydrates, 9g protein

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Enjoy these cream cheese cheddar pancake bars with your favorite coffee or tea for an elevated breakfast treat.

Frequently Asked Recipe Questions

→ Can I use low-fat cream cheese?

Yes, low-fat cream cheese works, though the filling may be slightly less creamy.

→ What other cheeses can substitute cheddar?

Try Monterey Jack, mozzarella, or Colby for a milder or different flavor profile.

→ How do I make the bars gluten-free?

Use a cup-for-cup gluten-free flour blend in place of all-purpose flour for a suitable alternative.

→ Is it possible to prepare these bars ahead?

Yes, you can bake ahead and store in an airtight container; gently reheat before serving if desired.

→ Can I freeze leftover bars?

Freeze individual bars well-wrapped. Thaw in the fridge and reheat gently in the oven or microwave.

→ What garnishes pair well?

Try chives, smoked paprika, maple syrup, or sour cream for added flavor and presentation.