This Raspberry Cheesecake Pancakes recipe is dangerously GOOD! It’s the perfect cross between a feathery light airy pancake, and a luscious divine cheesecake drizzled with a 2 minute raspberry sauce with fresh raspberries. It sounds fussy, but it’s actually SUPER easy and it will make your weekend morning heavenly!
Raspberry Cheesecake Pancakes
©Eazy Peazy Mealz by EazyPeazyMealz.com
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Hi EZPZ Mealz readers 🙂 I’m super excited and flattered to start contributing to this wonderful blog! I’m Mahy and I blog over at www.twopurplefigs.com, a blog for simple fresh recipes with a dash of sophistication–because why not? 🙂 If I were to say a little bit about me, I would take over this entire post, so I’ll be as brief as can be. I travelled my entire life, grew up in 14 countries, visited many many more..met plenty of people, cultures and picked up so many flavors along the way. However the slightly geeky me became a pharmacist with absolutely zero passion for it. Three years later I threw that career behind my back, studied food science from scratch and never looked back! My crazy schedule stretches between 2 little girls, teaching cooking classes, launching a tiny business and my food blog.. can’t complain. At least not today 🙂
So today it’s all about pancakes! This has to be one of my favorite recipes ever—for 2 obvious reasons, I LOVE pancakes and LOVE cheesecakes! If you read this fool proof Mini Raspberry Cheesecakes recipe on my blog—you’ll know just how crazy I am about cheesecakes! And before you turn around thinking cream cheese will weigh down your pancakes, let me tell you this—it absolutely doesn’t!
For starters I use light cream cheese. I find that when mixed with a bit of sugar and vanilla and dotted over the pancakes, there’s noway you would ever guess it’s a light version. And for the whole batch of pancakes, you’ll need only 3 ounces of cream cheese total—so it’s actually just a hint of vanilla cream cheese with your fluffy pancakes. BUT this hint makes a world of difference to your good old pancakes! It’s almost like a dessert and pancake all in one. I’ve made another version of dessert pancakes before on my blog—this Banana Swirl Cinnamon Roll Pancakes which is another must check out recipe!
So let’s break this fun EZPZ raspberry cheesecake pancakes down—it starts up with my favorite basic pancake batter. Dry ingredients in a bowl, wet ingredients in another, mix them up and they’re ready for the skillet. For the cream cheese mixture, I love to sweeten it up just a little bit with confectioner sugar and vanilla. I find that it compliments the pancakes better when it’s sweetened a bit. So start cooking your pancakes ( I love the 1/4 cup measure to portion the pancakes), and then dollop some chunks of the cheesecake mixture on the top ( I use about 4 chunks about 1/2 teaspoon each—more or less is completely up to your taste). Press down the cheesecake mix with your fingers to get it in the batter (it won’t completely submerge).
At this point, wait until the pancakes start bubbling on the sides and are ready to be flipped. Flip the pancakes with a spatula and continue cooking them for a minute until perfectly done. And that’s it! When you flip the pancakes again, you’ll see some dents at the bottom where the chunks of cream cheese are, so I prefer serving them the other side up—but that’s optional, they taste YUMMY either way!
Now while I’ve chosen to serve these amazing raspberry cheesecake pancakes today with a quick fresh raspberry sauce and fresh raspberries, I will admit, I’ve made these before with a homemade caramel drizzle and some crushed pecans and they were to DIE FOR!! And if you’re surrounded by an abundance of fresh seasonal strawberries right now, feel free to absolutely serve it up with strawberries, blueberries or a mixed berry version! There’s no limit here when it comes to the toppings.
Since we’re talking about the raspberry sauce here, I’ll run it quickly so you’ll know how simple it is. I roughly mashed up some fresh raspberries with a fork and a tablespoon of sugar and a tablespoon of honey. Then I microwave that to cook it up a little bit so it feels like a sauce. At this point, if it’s too thick I losen it up with a tablespoon or so of water, and if it’s too thin I’ll mash up more raspberries into it. It’s entirely up to your taste how thick/thin you love the sauce to be. I love it quick thick, but I find my kids love the thinner version, so there you go.
Before I leave you with this CRAZY delicious raspberry cheesecake pancake recipe, I want to say thanks for reading, please oh PLEASE make this recipe on your weekend and enjoy it !! 🙂
Other Yummy Breakfast options
- Ham and Egg Cups
- Keto Pancakes
- Bacon Eggs Veggie Hash
- Caramel and Cookie Butter Crepes
- Breakfast Egg Muffins
Raspberry Cheesecake Pancakes
- 1 cup of all purpose flour
- 1 1/2 teaspoons o baking powder
- 1/2 teaspoon of baking soda
- pinch of salt
- 1 egg
- 1 teaspoon of vanilla extract
- 3/4 cup of buttermilk
- 2 Tablespoons of oil or melted butter—your choice
- 2 Tablespoons of sugar
Cream Cheese Mixture:
- 3 ounces of cream cheese room temperature or softened in the microwave for 20 seconds
- 2 tablespoons of confectioner sugar
- 1 teaspoon of Vanilla extract
- 1 cup of fresh raspberries mashed roughly with a fork
- 1 tablespoon of sugar
- 1 tablespoon of honey
- 1-3 tablespoons of water depending on how thin you prefer the sauce to be
- Start by making the raspberry sauce: Mix the mashed raspberries, sugar and honey in a microwave safe bowl. Microwave that on high for a minute and a half , then mix it again. Cool down the sauce in the fridge and adjust the amount of water depending on how thin/thick you prefer the sauce to be.
- Make the cream cheese mixture: Mix all the ingredients in a bowl and set it aside.
- Start making the pancakes: Preheat your griddle or skillet on medium low heat.
- In a small bowl, mix together the dry ingredients (flour, baking powder, baking soda and salt). And in a larger bowl, using a whisk mix the wet ingredients (egg, buttermilk, sugar, butter or oil and vanilla).
- Add the dry ingredients over the wet ingredients and mix them up gently using a spatula (making sure not to over mix the batter, a lumpy batter is much better than a smooth one).
- Take a 1/4 cup measuring cup and scoop the batter to fill it up, spray the skillet or griddle with an oil spray and pour the batter on to the hot skillet/griddle.
- Take the 1/2 teaspoon measure of cream cheese mixture (more or less to your taste) and dot about 4 of them on top of each pancake. Gently press the cream cheese mixture to the bottom of each pancake (it will not completely submerge).
- When bubbles start forming around the edges of the pancake, flip it over and continue to cook the pancakes for about a 1 minute more.
- Serve the pancakes with he raspberry sauce and fresh raspberries.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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