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Raspberry Cheesecake Pancakes

Fluffy Raspberry Cheesecake Pancakes Your New Breakfast Obsession

Indulge in these irresistibly fluffy Raspberry Cheesecake Pancakes, perfect for bright mornings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour Can swap with gluten-free flour for a gluten-free version.
  • 2 tablespoons sugar Use brown sugar for a deeper flavor profile.
  • 2 teaspoons baking powder Ensure it’s fresh for maximum fluffiness.
  • 1 teaspoon baking soda A pinch can be substituted with additional baking powder.
  • 1 pinch salt Do not omit for balanced taste.
  • 1 cup milk Can use any non-dairy milk for a dairy-free version.
  • 1 large egg For vegan alternatives, use flaxseed meal mixed with water.
  • 2 tablespoons melted butter Can substitute with vegetable oil or coconut oil.
Cheesecake Filling
  • 4 ounces cream cheese Ensure it’s at room temperature to avoid lumps.
  • 1/4 cup powdered sugar Adjust according to taste preference.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
Topping
  • 1 cup fresh raspberries Can substitute with blueberries if needed.
  • to taste maple syrup Drizzle liberally for an indulgent finish.
  • to taste powdered sugar Enhances visual appeal and adds a touch of sweetness.

Equipment

  • non-stick skillet
  • mixing bowls
  • whisk
  • spatula

Method
 

Cooking Instructions
  1. Begin by preheating a non-stick skillet over medium heat for about 5 minutes.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the wet ingredients: milk, egg, and melted butter.
  4. Gently fold the wet ingredients into the dry ingredients until just combined, leaving a few lumps.
  5. In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  6. Pour about 1/4 cup of pancake batter onto the preheated skillet, make a small well in the center, add 1 tablespoon of cheesecake filling, and sprinkle raspberries on top.
  7. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
  8. Serve warm, drizzled with maple syrup and sprinkled with raspberries and powdered sugar.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Don't overmix the batter for fluffy pancakes. Thaw frozen raspberries before use.

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