Ready to flip your pancake game upside down? These cheesecake pancakes are the ultimate breakfast indulgence, combining the fluffy goodness of pancakes with the creamy delight of cheesecake. Perfect for lazy weekends or when you’re feeling fancy on a Tuesday.
Why This Recipe Works
- The combination of cream cheese and buttermilk ensures these pancakes are moist and tender.
- A hint of vanilla and lemon zest adds depth and brightness to the flavor profile.
- Cooked to golden perfection, they have a slight crisp on the edges with a soft, melt-in-your-mouth center.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- Zest of 1 lemon
Equipment Needed
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your pancakes will be evenly seasoned and fluffy. Tip: Sifting the flour can make your pancakes even lighter.
Step 2: Combine Wet Ingredients
In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth. Gradually mix in the cream cheese and lemon zest until well combined. The cream cheese should be softened to avoid lumps.
Step 3: Create the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough pancakes. The batter should be slightly lumpy.
Step 4: Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: Keep the heat medium to avoid burning.
Step 5: Serve and Enjoy
Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or a dollop of whipped cream. Tip: For an extra cheesecake feel, drizzle with a little cream cheese glaze.
Tips and Tricks
For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate. If you’re out of buttermilk, you can make a substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. Always use room temperature ingredients to ensure a smooth batter. For a crispier edge, cook the pancakes in a little butter instead of oil. And remember, the first pancake is always a test—adjust the heat or batter consistency as needed for the rest.
Recipe Variations
- Blueberry Cheesecake Pancakes: Fold in 1/2 cup of fresh blueberries into the batter.
- Chocolate Chip Cheesecake Pancakes: Add 1/4 cup of mini chocolate chips for a sweet twist.
- Strawberry Cheesecake Pancakes: Top with fresh strawberry slices and a strawberry syrup.
- Pumpkin Cheesecake Pancakes: Mix in 1/4 cup of pumpkin puree and a dash of pumpkin spice for a fall flavor.
- Gluten-Free Cheesecake Pancakes: Substitute the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking. However, for the best results, it’s recommended to cook the pancakes fresh.
How do I keep the pancakes warm?
Place cooked pancakes on a baking sheet in a single layer and keep them in a 200°F oven until ready to serve. This prevents them from getting soggy.
Can I freeze these pancakes?
Absolutely! Let the pancakes cool completely, then layer them between sheets of parchment paper in a freezer bag. They can be frozen for up to 2 months. Reheat in the toaster or microwave.
Summary
These cheesecake pancakes are a delightful twist on the classic breakfast favorite, offering a perfect balance of fluffy and creamy with a hint of citrus. Easy to make and versatile, they’re sure to become a weekend staple.
