STRAWBERRY CHEESECAKE PANCAKES
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
Time 45m
Yield 20 pancakes (3/4 cup spread and 3 cups sauce).
Number Of Ingredients 17
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.
ROMANTIC LEMON CHEESECAKE PANCAKES
These delicate pancakes are elegant enough for dessert!
Provided by fortuitous
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
- Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
- Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
- Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
- To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.
Nutrition Facts : Calories 288 calories, Carbohydrate 11.3 g, Cholesterol 160.7 mg, Fat 24.4 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 14.5 g, Sodium 217.8 mg, Sugar 5.8 g
COPYCAT "IHOP" CHEESECAKE PANCAKES
Steps:
- 1. Mix the strawberries, jam, and 2 tablespoons of warm water in a bowl; set aside. Preheat the oven to 200 degrees.
- 2. Pluse the flour, buttermilk, egg, vegetable oil, sugar, baking soda, baking powder, and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
- 3. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioner's sugar, or whipped cream, if desired.
CHEESECAKE PANCAKES
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
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
BLUEBERRY CHEESECAKE PANCAKES
Try these moreish blueberry cheesecake pancakes on Shrove Tuesday, they'll go down a storm with the family. They also make a lovely dessert all year round
Provided by Cassie Best
Categories Brunch, Dessert, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Simmer the blueberries and maple syrup over a low heat until soft and syrupy, this should take about 3 mins.
- Mix the cream cheese and icing sugar to taste. When the pancakes are cooked, top with blueberries, sweetened cream cheese, crushed biscuits and nuts.
Nutrition Facts : Calories 390 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
ALMOST-FAMOUS CHEESECAKE PANCAKES
In 2007, IHOP recipe developers did the unimaginable: They cut up a whole cheesecake, added chunks of it to pancake batter and topped the finished stack of flapjacks like a big dessert, with sweet strawberry sauce. Hey, when you serve 700 million pancakes every year, you have to mix things up sometimes. The new addition to the menu was a huge hit - with everyone except the weight-watching crowd. It comes in at a whopping 1,100 calories an order! Our advice: Just eat one or two instead of the whole stack.
Provided by Food Network Kitchen
Time 30m
Yield About 8 pancakes
Number Of Ingredients 13
Steps:
- Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
- Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
- Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.
STRAWBERRY CHEESECAKE PANCAKES
Pancakes stacked with a creamy filling and sweet berry topping make an extra-special breakfast treat!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
- In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
- Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.
Nutrition Facts : Calories 470, Carbohydrate 85 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 56 g, TransFat 0 g
STRAWBERRY CHEESECAKE PANCAKES
They start out as your usual pancakes. Then-pow!-you top them with sweetened cream cheese and strawberries. Cheesecake pancakes. How brilliant is that?
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings, 1 pancake each
Number Of Ingredients 10
Steps:
- Stir first 4 ingredients in large bowl with whisk until blended. Whisk egg, milk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended.
- Heat large nonstick skillet or griddle on medium-high heat. Working in batches, pour 1/4 cup batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides.
- Mix cream cheese and powdered sugar until blended. Serve over pancakes; top with strawberries.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHEESECAKE FACTORY'S LEMON RICOTTA PANCAKES
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Place flour, baking powder and salt into a mixing bowl. Stir all of ingredients together until evenly combined. Set aside. Pour buttermilk into another mixing bowl. Add eggs, vanilla and oil into bowl. Add ricotta cheese, sugar and lemon zest into bowl with buttermilk. Using a wire whisk, gently stir ingredients together until evenly combined. Add flour mix into bowl with the buttermilk and ricotta cheese. Continue to fold ingredients together until evenly combined with a few small lumps remaining in batter. Do not over mix batter. Heat ¼ teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour batter onto griddle or into non-stick pan, forming one pancake that is 6 inches in diameter. Cook pancakes for approximately 2 ½ minutes or until edges begin to dry and puff up with little air bubbles will start appearing over top surface of pancakes. Flip each pancake over and continue to cook for another 1¤½ minutes or until done.
BLUEBERRY CHEESECAKE PANCAKES!
Steps:
- 1. Cut the cream cheese into small pieces. Mix the flour, baking soda, baking powder, salt and sugar in a large bowl. Mix the milk, egg and butter in another large bowl. Mix the dry ingredients into the wet. Mix in the cream cheese. Heat a pan over medium heat and melt a touch of butter in it. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes. Repeat for the remaining batter. Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust. Blueberry Sauce A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes. Servings: makes 1 cup Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 min
CHEESECAKE FACTORY LEMON-RICOTTA PANCAKES
Steps:
- Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
- Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
- Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
- Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over-mix the batter.
- Heat 1/4 teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6 inches in diameter.
- Cook the pancakes for approximately 2½ minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
- Flip each pancake over and continue to cook for another 1½ minutes or until done.
GLUTEN-FREE CHEESECAKE PANCAKES
These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.
- Cut cream cheese into 1/4-inch cubes; set aside. In large bowl, stir all remaining pancake ingredients until well blended. Stir in cream cheese.
- Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
- In small bowl, mix strawberries and syrup; serve with pancakes.
Nutrition Facts : Calories 420, Carbohydrate 59 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 33 g, TransFat 0 g
KEY LIME CHEESECAKE PANCAKES RECIPE - (4.6/5)
Provided by MJH
Number Of Ingredients 19
Steps:
- Pancakes: Whisk together the wet pancake ingredients until combined. Whisk in the dry ingredients, including key lime zest and let the batter stand for about 10 minutes. (This is a good time to preheat your cooking pan on medium heat and start the topping.) Cook the pancakes, in the preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done. Topping: In a small sauce pot, (on medium heat,) combine butter, cream cheese and key lime zest. Using a silicone covered whisk, whisk the ingredients together until smooth. Slowly pour in the heavy cream while stirring. Add vanilla and sugar. Keep stirring until smooth. Bring to a low boil and take off heat. Top of the pancakes with sauce when serving. You can sprinkle with some coconut flakes if you'd like.
CHEESECAKE PANCAKES WITH BERRY-LEMON SYRUP
Wow, these are fancy pancakes. Thick and fluffy, they're slightly sweet and mimic the flavors of cheesecake. The homemade berry syrup makes them special and it is the perfect touch on top of the rich pancakes. Simple enough to make for a weekend breakfast and special enough for a holiday or brunch.
Provided by Kelly Lollman @kelollman
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- For the berry-lemon syrup: Combine syrup ingredients in a small saucepan. Heat through, stirring occasionally. Keep warm while preparing pancakes.
- For pancakes preheat the griddle to 325 degrees F.
- Combine ingredients in a medium bowl; stir well until just blended. Do not over stir - this will make the pancakes tough.
- Pour batter by 1/4 cupfuls onto low-medium heat, well-greased griddle. Cook until covered with bubbles and the edges look dry.
- Turn pancakes. Pancakes should only be turned once to retain fluffy consistency.
CHEESECAKE PANCAKES
Now you can enjoy cheesecake for breakfast too with this delicious recipe. Very easy to make and will wow your family. Comfort food at it's best. This recipe and picture comes to you from Betty Crocker. Hope you will enjoy
Provided by Linda Griffith
Categories Pancakes
Time 40m
Number Of Ingredients 9
Steps:
- 1. 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; heat griddle to 375 degrees or 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 and brown other side. In a small bowl, mix together the syrup and strawberries and top pancakes with this mixture.
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