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Raspberry Cheesecake Pancakes

Raspberry Cheesecake Pancakes: Indulgence in Every Fluffy Bite

Raspberry Cheesecake Pancakes are fluffy pancakes with a rich cheesecake center, combining tart raspberries and creamy flavors for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour Provides structure; no substitutions recommended.
  • 2 tablespoons sugar Adds sweetness; can substitute with brown sugar for richer flavor.
  • 1 tablespoon baking powder Ensures fluffy rise; make sure it's fresh.
  • 1/2 teaspoon baking soda Works with baking powder for extra fluffiness.
  • 1 pinch salt Enhances flavor; use sea or kosher salt if preferred.
  • 1 cup milk Contributes moisture; whole or buttermilk recommended.
  • 1 large egg Binds ingredients; use flax egg for egg-free option.
  • 2 tablespoons melted butter Adds richness; can swap with vegetable or coconut oil.
For the Cheesecake Filling
  • 4 ounces cream cheese Room temperature for smooth texture; no substitutes recommended.
  • 1/4 cup powdered sugar Adjust amount for desired sweetness.
  • 1 teaspoon vanilla extract Enhances flavor; substitute with almond extract for a twist.
For the Topping
  • 1 cup fresh raspberries Adds tangy sweetness; frozen can be used if thawed.

Equipment

  • Non-stick skillet or griddle

Method
 

Step-by-Step Instructions
  1. Preheat the skillet over medium heat, reaching about 350°F. Lightly grease with cooking spray or butter if desired.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the milk, egg, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Let it rest for a couple of minutes.
  5. In a separate bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Pour 1/4 cup of pancake batter onto the skillet and add a dollop of cream cheese filling in the center.
  7. Cook for 2 to 3 minutes until bubbles form, then flip and cook for another 1 to 2 minutes until golden.
  8. Stack the pancakes on a plate and serve warm with maple syrup, powdered sugar, and extra raspberries.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 4mgCalcium: 150mgIron: 1mg

Notes

For best results, use room temperature cream cheese, avoid overmixing, and store leftovers in an airtight container in the refrigerator. To freeze, place in a single layer first, then transfer to a freezer-safe bag.

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