Best Almost Famous Cheesecake Pancakes Recipes

CHEESECAKE PANCAKES

Cheesecake Pancakes image

Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 8h30m

Yield 5

Number Of Ingredients 8

Ingredients

1 package (8 oz) cream cheese
2 cups Original Bisquick™ mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Steps:

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 140 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 39 g, TransFat 2 1/2 g

STRAWBERRY CHEESECAKE PANCAKES

Strawberry Cheesecake Pancakes image

More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime-strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 20 pancakes (3/4 cup spread and 3 cups sauce).

Number Of Ingredients 17

Ingredients

6 ounces cream cheese, softened
1 tablespoon sugar
1/2 cup crushed strawberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/2 cups 2% milk
1 cup sour cream
1/3 cup butter, melted
1 cup chopped fresh strawberries
SAUCE:
3 cups crushed strawberries
1/4 cup seedless strawberry jam
1/4 cup water

Steps:

In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)

Nutrition Facts : Calories 335 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 413mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.

BUNNY BUTT CARROT CAKE PANCAKES

Bunny Butt Carrot Cake Pancakes image

These pancakes incorporate all of the familiar flavors of carrot cake, including cream cheese frosting, into one adorable breakfast. We like them best with honey, but you may also serve them with maple syrup.

Provided by Food Network Kitchen

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1 cup loosely packed finely shredded carrots (about 2 small carrots)
1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus more for cooking the pancakes
1/3 cup finely chopped pecans
4 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar
2 bananas
24 chocolate chips or raisins
Honey or maple syrup, for serving

Steps:

Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm.
Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans.
Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake "bodies" (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round "bunny head" pancakes and 8 oval "bunny paw" pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm.
Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a "bunny head". Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the "feet." Pipe or dollop a bunny "tail" between each set of feet.
Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make "bunny ears". Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side.