Raspberry Cheesecake Pancakes
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!
Servings: 7
Calories: 217kcal
Ingredients
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
Raspberry Sauce:
- 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
Instructions
- 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.
Nutrition
Calories: 217kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 154mg | Potassium: 191mg | Fiber: 1g | Sugar: 12g | Vitamin A: 240IU | Vitamin C: 4.5mg | Calcium: 89mg | Iron: 1.2mg