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!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Keyword: cheesecake, pancakes, raspberry

Servings:

Calories: 217kcal

Author: Mahy

Equipment

Ingredients

Pancakes:

1 cup All-purpose flour
1 1/2 teaspoons O baking powder
1/2 teaspoon Of baking soda
pinch Salt
1 Large 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 Powdered 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