Cheesecake Pancake Bowls
Cheesecake Pancake Bowls are a delightful breakfast treat that merges fluffy pancakes with a creamy cheesecake filling. Topped with fresh fruit and drizzled with syrup, these indulgent bowls elevate any brunch experience. Easy to prepare and visually stunning, they promise to impress family and friends alike, making every morning feel special.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup milk (whole or almond)
- 1 large egg
- 4 oz cream cheese (softened)
- 1 tsp vanilla extract
- Fresh fruit for topping (such as strawberries or blueberries)
- Maple syrup for drizzling
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk and egg until frothy. Combine wet and dry ingredients until just mixed.
- For the cheesecake filling, beat softened cream cheese with vanilla extract and sugar until smooth.
- Preheat a skillet over medium heat. Pour about half a cup of pancake batter onto the skillet and cook until bubbles form on top; flip and cook until golden brown.
- Assemble by placing one pancake on a plate, adding cheesecake filling in the center, and stacking additional pancakes as desired.
- Top with fresh fruits and drizzle with maple syrup before serving.
Nutrition
- Serving Size: 1 Cheesecake Pancake Bowl (approx. 210g)
- Calories: 350
- Sugar: 18g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: Use room temperature ingredients for smoother mixing. Customize by adding flavored cream cheese or different toppings like chocolate sauce or crushed nuts. Store leftovers in an airtight container in the refrigerator for up to three days.