CHEESECAKE PANCAKES

Cheesecake Pancakes are a decadent and indulgent twist on your classic pancake breakfast. With a fluffy texture and a creamy, tangy cheesecake batter, these pancakes are rich, soft, and packed with flavor. Topped with a sweet, berry compote or your favorite fruit, they transform a traditional morning meal into a dessert-like treat. The perfect combination of light pancakes and cheesecake filling makes this dish an irresistible option for a special breakfast or brunch. These pancakes are guaranteed to impress and leave everyone craving more.

Ingredients

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cream cheese, softened
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Berry Compote (optional):

• 1 cup mixed berries (strawberries, blueberries, raspberries, etc.)
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

Instructions

1. Make the Pancake Batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the cream cheese, buttermilk, eggs, melted butter, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The batter should be thick and slightly lumpy.
2. Cook the Pancakes: Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown and cooked through. Remove the pancakes from the skillet and keep warm.
3. Make the Berry Compote (optional): In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and become syrupy, about 5 minutes. If you prefer a thicker compote, mix the cornstarch with a small amount of water, then stir it into the berry mixture and cook for an additional 1-2 minutes until thickened.
4. Serve: Stack the pancakes on plates and top with the berry compote, fresh fruit, whipped cream, or a drizzle of syrup.

Cheesecake Pancakes are a sweet and creamy breakfast dish that elevates your regular pancake experience into something extraordinary. Whether served with fruit compote or just a dusting of powdered sugar, these pancakes are the perfect indulgent treat to start the day!