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Raspberry Cheesecake Pancakes
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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 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: cheesecake, pancakes, raspberry
Servings: 7
Calories: 217kcal
Author: Mahy

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