Andy Montoya
Cheesecake pancakes are a fun and delicious twist on the traditional pancake recipe. This indulgent breakfast treat combines the sweetness of cheesecake with the fluffiness of pancakes, resulting in a decadent and satisfying dish. The key to achieving the perfect cheesecake pancake lies in the ingredients and technique used to create a harmonious blend of flavours and textures. From cream cheese and strawberries to buttermilk and lemon zest, each component plays a crucial role in crafting a memorable culinary experience. Whether served for breakfast, brunch, or dessert, cheesecake pancakes offer a unique and mouthwatering twist on a classic favourite.
| Characteristics | Values |
|---|---|
| Type | Cheesecake pancakes |
| Ingredients | Cream cheese, flour, sugar, baking powder, baking soda, salt, milk, eggs, vegetable oil, butter, powdered sugar, lemon zest, ricotta cheese, vanilla extract, strawberry sauce, graham crackers |
| Recipe | Combine dry ingredients, then add wet ingredients to form batter. Cook batter in skillet/frying pan until golden brown. Make cream cheese swirl/frosting and spread/pipe onto pancakes. |
| Serving Suggestions | Top with strawberry sauce and graham cracker crumbs or dust with powdered sugar. |
| Variations | Red velvet cheesecake pancakes, carrot cake pancakes, lemon pancakes |
| Storage | Refrigerate for up to 5 days or freeze for up to 2 months |
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What You'll Learn
Strawberry cheesecake pancakes
Ingredients
For the pancakes:
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest
- Milk
- Ricotta cheese
- Oil
- Egg yolk
- Vanilla extract
For the cheesecake filling:
- Cream cheese
- Butter
- Powdered sugar
- Pudding mix
- Milk
For the strawberry sauce:
- Fresh strawberries
- Strawberry jam (store-bought or homemade)
Method
To make the pancakes:
- Sift all the dry ingredients (flour, sugar, baking powder, and salt) together and add lemon zest. Whisk well.
- In a separate bowl, combine milk, ricotta, oil, egg yolk, and vanilla extract. Whisk until combined.
- Pour portions of the batter onto a skillet or griddle and cook until the edges are dry. Flip and cook the other side until golden brown.
To make the cheesecake filling:
- Beat the cream cheese and butter together until smooth and fluffy.
- Add the powdered sugar and pudding mix.
- Add milk as needed to achieve the desired consistency.
To assemble:
- Spread the cheesecake filling on each pancake or pipe it between layers of pancakes.
- Top with fresh strawberry sauce and sprinkle with graham cracker crumbs.
Tips
- The cheesecake filling and batter can be made a day in advance, but the pancakes are best served fresh.
- If desired, substitute Greek yogurt for the cheesecake topping, and feel free to use other fruits like blueberries or raspberries instead of strawberries.
- For extra fluffy pancakes, use buttermilk instead of regular milk.
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Carrot cake pancakes
If you're a fan of carrot cake, then carrot cake pancakes are a great way to bring those flavours to the breakfast table. This recipe is sweet, fluffy, wholesome, and easy to make. It's also a great way to add some more veggies to your diet!
To make carrot cake pancakes, you'll need grated carrots, flour (a mix of all-purpose and whole wheat flour works well), baking powder, baking soda, salt, ground cinnamon, nutmeg, clove, egg (or a vegan substitute), vanilla extract, brown sugar, and milk (any type will do). You can also add melted butter or coconut oil for cooking.
Start by grating your carrots—you can use a box grater or a food processor, being careful not to over-blend. Mix your dry ingredients together in a large bowl, and whisk the liquid ingredients together in a separate bowl. Add the grated carrots to the liquid mixture, then combine the wet and dry ingredients.
Heat some butter or coconut oil in a non-stick pan, skillet, or griddle over medium heat. Add about 1/4 cup of batter for each pancake, and cook until the edges are dry. Flip and cook the other side until golden brown.
For an extra special touch, top your carrot cake pancakes with a cream cheese frosting drizzle, maple syrup, chopped nuts, raisins, or flaked coconut. You can even add some crushed pineapple to the mix for a tropical twist!
There you have it—a delicious and healthy breakfast or brunch option that's sure to be a family favourite!
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Red velvet cheesecake pancakes
Ingredients
For the pancakes, you will need:
- Flour
- Sugar (white or powdered)
- Cocoa powder
- Baking powder
- Baking soda (optional)
- Salt
- Buttermilk or milk
- Eggs
- Vegetable oil or another neutral-flavoured oil
- Red food colouring (optional)
For the cheesecake glaze, you will need:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract (optional)
- Milk
Instructions
- Start by preparing the dry ingredients for the pancakes. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda (if using), and a pinch of salt until evenly blended. Set this mixture aside.
- In a separate bowl, combine the wet ingredients. Whisk together the milk, eggs, and oil. If using buttermilk, you may need to adjust the amount of milk to achieve the desired batter consistency. Add red food colouring to the wet ingredients if you want a more vibrant red colour.
- Combine the dry and wet ingredients, stirring until just blended. Be careful not to overmix the batter.
- Heat a non-stick griddle or skillet to medium heat (around 350-375°F). Brush the surface with vegetable oil or use cooking spray to prevent sticking.
- Pour the batter onto the hot griddle, using about 1/3 cup of batter for each pancake. Cook until the edges are dry, then flip and cook the other side until golden brown. Repeat until all the batter is used.
- While the pancakes are cooking, prepare the cream cheese glaze. In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar and vanilla (if using), and continue to beat until well combined. Adjust the consistency by adding milk as needed.
- Serve the pancakes warm with a generous drizzle of cream cheese glaze. For an extra special touch, garnish with fresh raspberries, mint leaves, or your favourite fruits.
Variations and Tips
- If you want to make the pancakes extra fluffy, you can add a little extra baking powder or use self-raising flour.
- For a true red velvet experience, don't let the pancakes get too brown. Flip them as soon as the edges are dry and there are a few bubbles on the surface.
- If you want to make the cream cheese glaze ahead of time, store it in an airtight container in the refrigerator. Bring it to room temperature before serving.
- For a more indulgent treat, you can turn these pancakes into a cheesecake-filled stack. Prepare a basic no-bake cheesecake filling using cream cheese, sugar, and your choice of flavourings. Spread the filling between layers of pancakes for an extra decadent dessert.
- Get creative with toppings! Crushed graham crackers, chocolate chips, or additional cream cheese glaze can take these pancakes to the next level.
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Lemon cheesecake pancakes
These pancakes are a fun twist on the classic breakfast dish. They are perfect for a special occasion brunch and are sure to impress. The addition of lemon zest and cream cheese gives these pancakes a tangy and rich flavour, while the fluffy texture makes them a delight to eat.
Ingredients
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest
- Milk
- Eggs
- Vegetable oil
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Method
- Start by sifting the dry ingredients together. Add the lemon zest and whisk well.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir until combined. The batter will be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and coat with cooking spray or butter.
- Pour portions of the batter onto the skillet and cook until the edges are dry and the bottom is golden brown.
- Flip the pancakes and cook until the other side is golden brown.
- To make the cream cheese swirl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then adjust the consistency with milk.
- Pipe or spread the cream cheese mixture onto each pancake.
- Serve the pancakes with a fresh strawberry sauce and sprinkle with graham cracker crumbs or additional powdered sugar.
Tips
- The pancakes are best served fresh but can be made ahead of time and refrigerated or frozen.
- The cream cheese swirl and strawberry sauce can also be made ahead of time and stored in the fridge.
- For a thicker batter and denser pancakes, use buttermilk instead of regular milk.
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Cream cheese swirl pancakes
Ingredients
For the pancake batter, you will need:
- 1 cup of flour
- 2 tablespoons of powdered sugar (optional)
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 large eggs
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 tablespoon of vegetable oil or another neutral-flavored oil
For the cream cheese swirl, you will need:
- 4 oz of cream cheese
- 2 tablespoons of butter
- 2 tablespoons of powdered sugar
- 1 tablespoon of milk
You can also top your pancakes with sliced strawberries, strawberry sauce, or any other fruit of your choice.
Instructions
To make the pancake batter:
- In a large bowl, whisk together the flour, sugar (if using), baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick due to the cream cheese, but it should not be dry.
To make the cream cheese swirl:
- Beat the cream cheese and butter together until smooth and fluffy.
- Add the powdered sugar and milk, and beat until well combined.
To cook the pancakes:
- Heat a griddle or skillet over medium heat and brush with vegetable oil or cooking spray.
- Pour about 1/3 cup of batter onto the hot griddle for each pancake.
- Cook until the edges are dry, then flip and cook the other side until golden brown.
- Spread the cream cheese swirl on each pancake with a knife or pipe it between the layers of pancakes.
- Top with sliced fruit or strawberry sauce, if desired.
Tips and Variations
- These pancakes are best served fresh but can be made ahead of time and refrigerated.
- For extra fluffy pancakes, use buttermilk instead of regular milk.
- For a thicker batter and fluffier pancakes, use more cream cheese in the batter.
- For a lemon twist, add some lemon zest to the batter.
- For a crunchier texture, top the pancakes with crushed graham crackers.
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Frequently asked questions
To make strawberry cheesecake pancakes, you will need the following ingredients:
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest
- Milk
- Ricotta cheese
- Oil
- Egg yolk
- Vanilla extract
- Cream cheese
- Strawberries
- Graham crackers
Start by sifting all the dry ingredients together. Add the lemon zest and whisk well. In a separate bowl, combine the wet ingredients and whisk. Make the pancake batter and pour portions of the batter onto a skillet. Pipe a swirl of the cream cheese mixture onto each pancake. Coat with cooking spray and serve with strawberry topping and graham cracker crumbs.
To make red velvet cheesecake pancakes, you will need the following ingredients:
- Red velvet cake mix
- Flour
- Milk
- Egg
- Butter or oil
- Cream cheese
Start by whisking the milk and egg until combined. Then, whisk in the cake flour and all-purpose flour. Heat a skillet on medium heat and cook the pancakes for about 1 minute per side or until fluffy and cooked through. Finally, make the cream cheese frosting and drizzle over the pancakes.
To make basic cheesecake pancakes, you will need the following ingredients:
- Cheesecake pudding mix
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Milk
- Eggs
- Vegetable oil
- Cream cheese
- Strawberries
- Graham crackers
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until combined. Spray a skillet or griddle with nonstick cooking spray. For each pancake, pour slightly less than 1/3 cup batter onto the hot griddle. Cook until the edges are dry, then flip and cook until golden brown. Make a cream cheese swirl and pipe onto each pancake. Serve with strawberry topping and graham cracker crumbs.
The type of cheese used in cheesecake pancakes varies depending on the recipe. Some recipes call for cream cheese, while others use ricotta cheese.
Yes, you can make the batter and cheesecake filling up to one night before and store it in the refrigerator. Cooked pancakes can also be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
