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Lemon cheesecake pancakes recipe

Lemon cheesecake pancakes recipe


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  • Recipes
  • Dish type
  • Pancakes

Light and delicate pancakes made with cream cheese, egg and just a bit of flour and sugar are sprinkled with icing sugar and drizzled with lemon juice. A lovely brunch dish or treat for mum on mother's day.

1 person made this

IngredientsServes: 4

  • 225g cream cheese
  • 2 eggs, beaten
  • 5 teaspoons plain flour
  • 1 1/2 teaspoons caster sugar
  • 2 teaspoons butter, melted - divided
  • icing sugar for dusting
  • 1 teaspoon lemon juice
  • 1/2 lemon, cut into wedges

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
  2. Stir in the flour, sugar and 1 teaspoon of melted butter to make a pancake batter.
  3. Heat remaining 1 teaspoon of butter in a heavy frying pan over medium heat.
  4. Drop the pancake batter onto the pan in dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  5. To serve, sprinkle with icing sugar and drizzle with lemon juice. Serve with lemon wedges.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (17)

by *~Lissa~*

The first time I made these they were odd, like fried cream cheese. I thought I did something wrong but I read the recipe over and over and didn't see any error on my part. We ended up throwing them out. I tried making them a second time and they came out REALLY GOOD! This is what I did for 2 servings: Whipped a batter of 4 oz softened cream cheese, 1/2 CUP FLOUR, 1 teaspoon BAKING POWDER, 2 teaspoons confectioners sugar, , TWO EGGS, 2 teaspoons softened butter, the juice of 1 lemon, 2 teaspoons fine fresh lemon zest, and 1/4 teaspoon almond extract. They had more of a pancake consistency and the flavor was way better too!-21 Feb 2012

by Shearone

I rate this 5 stars because of its uniqueness as I have never made pancakes using cream cheese. I used my hand mixer to blend the ingredients. I misread the instructions and added fresh squeezed lemon juice into the actual batter and as a result, the cream cheese batter had a nice lemon zing to it very much like lemon cheesecake. I made these into silver-dollar sized pancakes and the only problem I had with using butter on the griddle was they browned really quickly around the outer edges. I did not dust with confectioner's sugar instead I added 3 teaspoons of granulated sugar to the batter. Thanks for sharing this recipe. I will defintely make again to serve at brunch.-28 Feb 2012

by AuntE

I really enjoyed these. I thought they were light and tasted delectable. I tried as recipe calls and adding some zest as reviewer suggested. Adding zest changed the flavor only somewhat. Silver dollar size from googling is 1.75" or approx. a good teaspoon. I had griddle at 325 degrees and thought it was appropriate. I am going to make lots of these for Easter Sunrise Service Potluck Breakfast.-27 Feb 2012


  • 1 and 3/4 cups All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 1 and 1/2 cups Buttermilk
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Vegetable Oil
  • 2 Cups Fresh Ricotta Cheese
  • 4 Tablespoons Granulated Sugar
  • 2 Tablespoons Lemon Zest (minced)
  • 2 and 1/2 teaspoons Vegetable Oil

Place the flour, baking powder and salt into a mixing bowl.

Stir all of the ingredients together until evenly combined.

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 tsp. of vegetable oil on a griddle or in a large non-stick pan.

Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.

Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up little air bubbles will start appearing over the top surface of the pancakes.

Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.


Cheesecake Pancakes

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 8 (4-inch) pancakes 1 x

Description

Pancakes for dessert!! These fluffy Cheesecake Pancakes are topped with a cream cheese frosting and graham cracker crumbs for a fun and delicious treat.

Ingredients

Pancakes:

  • 3/4 cup flour
  • 1/4 cup cheesecake flavored pudding mix
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil

Frosting:

  • 4 oz . butter, at room temperature
  • 4 oz . cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons cheesecake flavored pudding mix
  • 1 tablespoon milk
  • 1 graham cracker, crumbled (optional)

Instructions

  1. Heat a large skillet or a griddle over medium heat.
  2. In a large bowl, mix together the flour, pudding mix, sugar, baking powder, baking soda and salt. In another bowl, mix together the buttermilk, egg and oil. Stir the wet ingredients into the dry ingredients and stir just until combined (lumps will still remain).
  3. Spray the skillet or griddle with nonstick cooking spray. Place 1/4 cup of the batter into the pan. Use a spoon or wet fingers to spread the batter into a circle – the batter is quite thick and will not spread on it’s own. Cook for 3 minutes per side, or until browned and cooked through. Repeat with the remaining batter.
  4. While the pancakes are cooking, make the frosting: in a medium bowl, beat the butter and cream cheese until light and fluffy. Add the powdered sugar, pudding mix and milk and continue to beat until combined.
  5. To serve, spread the frosting on the pancakes. Top with crumbled graham cracker.

Recipe Notes:

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More


Lemon Puff Pancake with Fresh Berries

This light-as-air treat, often called a Dutch Baby, is one of those magical recipes that's much easier than it appears at first glance. A rather unprepossessing flour, milk, and egg batter is poured into a pan, and 20 minutes later emerges as a giant golden puff, awaiting a final anointing of lemon juice and sugar. It's delicious it's easy and who cares if it settles back a bit from its glorious oven-fresh heights as it cools? Part popover, part crêpe, part pancake, it combines the best aspects of all three. Our thanks to The New York Times, whose recipe for David Eyre's Pancake, printed over 50 years ago, inspired this one.

Ingredients

  • 2 tablespoons (27g) butter, divided
  • 1/3 cup (39g) King Arthur Unbleached All-Purpose Flour
  • heaping 1/8 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 cup (57g) milk
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon (14g) freshly squeezed lemon juice
  • confectioners' sugar
  • fresh berries

Instructions

Preheat the oven to 425°F. Lightly grease a 9" cast iron skillet, or 8" round cake pan. The size of the pan matters here, so measure carefully. Too small, it'll overflow. Too large, it won't puff as high.

Melt 1 tablespoon of the butter in the skillet, or melt it and pour it into the cake pan.

Whisk together the flour, salt, and sugar.

In a separate bowl, whisk together the milk, vanilla, and eggs.

Perfect your technique

Lemon Puff Pancake with Fresh Berries

Add the liquid ingredients to the dry ingredients, whisking until fairly smooth a few small lumps are OK. Melt the remaining tablespoon of butter and stir it into the batter. Pour the batter into the pan.

Bake the pancake for 15 to 20 minutes, or until it's puffed and golden, with deeper brown patches.

Remove it from the oven, and sprinkle with the lemon juice, then the sugar.


Low-carb ricotta and lemon pancakes

Ingredients

  • ½ cup (1 2 &frasl3 oz.) 120 ml (50 g) coconut flour
  • 1 tsp 1 tsp baking soda
  • ¼ tsp ¼ tsp salt
  • ½ cup 120 ml heavy whipping cream
  • 4 4 large egg, separated large eggs, separated
  • 1 tsp 1 tsp lemon extract or lemon zest
  • ½ cup (4 1 &frasl3 oz.) 120 ml (130 g) whole milk ricotta cheese
  • 1 tbsp 1 tbsp butter
  • 6 oz. (1 1 &frasl5 cups) 170 g (270 ml) fresh blueberries
  • ½ cup (4 1 &frasl3 oz.) 120 ml (130 g) whole milk ricotta cheese
  • 2 tsp 2 tsp lemon zest (optional)

Optimized macros for effective and healthy weight lossRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

The batter will be very thick which is great for fluffy pancakes. For thinner pancakes, flatten out the drops of batter using the back of a spoon before cooking.

Warm a cup of frozen blueberries in the microwave, or in a pot on the stove top until bubbly and juicy. Add a tablespoon to each serving of pancakes, for a low-carb fruity topping.

Pancakes for dessert?

We do not recommend sweet foods for breakfast since it can trigger hunger in some people. But if you enjoy the pancake as a dessert as an extra treat you can add 1 tbsp of erythritol per serving in the batter for a sweeter taste.


Recipe Variations to Try

This cheesecake pancake recipe can be used as a springboard for many variations. Here are a few of my favorites:

  • Add berries. Fold in 1 to 1 ½ cups strawberries into the pancake batter or place berries directly onto the pancakes once ladled on the griddle.
  • Add chocolate chips. Consider adding chocolate chips for the classic strawberry-chocolate combo.
  • Add jam. Swirl 2-3 tablespoons berry jam directly into the batter for pockets of berry flavor.

For more Lemon Recipes, Check Out:

This recipe yields one dozen lemon ricotta cheesecake cupcakes, but doubles like a dream. You can also make this recipe up to 5 days in advance. Making it perfect for parties and celebrations. I made 5 dozen of them last week for a family event and let me just say being able to make them in advance was a life saver!


Lemon cheesecake pancakes recipe - Recipes

Jumpstart your morning with one of the most iconic breakfast foods in America — buttermilk pancakes. The fluffy treat can easily be made with common pantry ingredients in less than one hour.

This recipe will make breakfast at home feel like a restaurant experience. The pancakes are made with ricotta and lemon zest, creating a dimensional savory and tart flavor that pairs perfectly with a cup of homemade coffee.

Get started by gently whisking together your ricotta cheese, sugar and lemon zest with the buttermilk. After folding the ingredients together with the flour until they're evenly combined, you can heat up the pan. Make sure it's warm before spooning on the mixture, not doing so is a common mistake made by home cooks.

Once the pan is warm, you can pour the batter onto the griddle. Be sure to drizzle the pancakes with some homemade blueberry syrup once they're done for an extra dose of summery fruit flavor. Save the syrup for later and use it on more of our 50 best brunch recipes.

Ingredients

1 3/4 cups All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Kosher Salt
1 1/2 cups Buttermilk
2 Eggs
1 teaspoon Vanilla
2 tablespoons Vegetable Oil
2 cups Fresh Ricotta Cheese
4 tablespoons Granulated Sugar
2 tablespoons Lemon Zest (minced)
2 1/2 teaspoons Vegetable Oil

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 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.

Cook the pancakes for approximately 2-1/2 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 1-1/2 minutes or until done.


What is Lemon Sauce?

This lemon sauce is similar to a lemon curd, but much easier to make, and much faster. This lemon sauce doesn’t have any butter, so it’s not quite as rich. Instead of cooking the sauce slowly to thicken, like you would with lemon curd, this only takes a few minutes. And this lemon sauce is more sweet than sour or tart. But it still has a great lemon flavor!

We always had this on pancakes growing up, but it is equally good on waffles. Or on toast. Or just by the spoonful. It would even be great served over pound cake for dessert.


Lemon Blueberry Pancakes

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

Original Post May 2011: So here&rsquos what I did. One day I made Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries. A few days later I made Knock You Naked Brownies.

That same day, I realized I had leftover blueberries from the salad, and extra evaporated milk from the brownies.

So I decided to make pancakes so I could use up both ingredients. And because I wanted pancakes. I threw in lemon for two reasons: one, the juice, when combined with the evaporated milk, results in a little bit of a buttermilk effect. Two, I love lemon with blueberries. Three, my name is not Myrtle.

Measure the evaporated milk&hellip

And squeeze in the juice of one whole lemon. If the lemon isn&rsquot a very juicy one, squeeze in the juice of two lemons.

Stir this together and let it sit for a few minutes to thicken.

In a separate bowl, combine cake flour&hellip

Salt. Best added with freaky pink alien claws.

Pancakes taste better that way.

(Don&rsquot be thrown off by the teaspoon here. I used 1 tablespoon + 1 teaspoon, but in the printable recipe below wound up just saying &ldquo1 heaping tablespoon.&rdquo)


Watch the video: Blueberry Lemon Cream Cheese Pancakes (July 2022).


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