Sometimes, breakfast needs a little extra something to make it special. I’ve found that adding a creamy cheesecake twist to fluffy pancakes, along with bursts of fresh blueberries, does just that. It’s a recipe that’s surprisingly simple but feels indulgent, perfect for lazy mornings or weekend brunches. If you’re curious about how to bring this sweet and tangy combo to your table, there’s a trick to getting it just right.
What You’ll Love About This Recipe
These Blueberry Cheesecake Pancakes are a delightful twist on a breakfast classic, combining the best of both worlds. Indulge in the creamy cheesecake flavor** that perfectly complements the burst of fresh blueberries. Enjoy a fluffy, melt-in-your-mouth texture that makes every bite irresistible. Quick and easy to prepare**, this recipe is perfect for a special morning treat or a weekend brunch.
Recipe
Indulge in the perfect blend of sweet and tangy with these Blueberry Cheesecake Pancakes. This recipe combines fluffy pancakes with creamy cheesecake filling and fresh blueberries for a decadent breakfast or brunch treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ cup whipped cream (optional, for topping)
- Maple syrup (for serving)
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed. Fold in blueberries.
- In a small bowl, beat cream cheese and powdered sugar until smooth. Set aside.
- Heat a non-stick skillet over medium heat. Pour ¼ cup batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Spread a layer of cream cheese mixture between pancakes. Stack and top with whipped cream, extra blueberries, and maple syrup.
Notes:
- For a lighter version, use low-fat cream cheese and milk.
- Frozen blueberries can be used if fresh ones are unavailable; thaw and drain before adding to the batter.
Time:
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serving:
Makes 8 pancakes (serves 4)
Calories:
Approx. 320 calories per serving
Cuisine:
American
Equipment
To make these delicious blueberry cheesecake pancakes, you’ll need a few essential tools. Gather the following equipment to guarantee a smooth cooking process:
- Non-stick skillet or griddle
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Ladle or measuring cup for pouring batter
- Cooling rack (optional)
Nutrition
Blueberry Cheesecake Pancakes are a delightful treat that combines the richness of cheesecake with the freshness of blueberries. While indulgent, it’s helpful to understand their nutritional profile.
- Calories: Approximately 350 per serving
- Protein: 8g
- Carbohydrates: 45g
- Sugars: 20g
- Fat: 15g
- Saturated Fat: 7g
- Fiber: 2g
- Sodium: 300mg
What to Serve With This Recipe
I love pairing these blueberry cheesecake pancakes with a fresh fruit platter for a burst of color and extra sweetness. Whipped cream and a maple syrup drizzle add a creamy, rich finish, while crispy bacon strips balance the flavors perfectly. Don’t forget a seasonal fruit compote for a warm, tangy twist that ties everything together!
Fresh Fruit Platter
Whipping up a fresh fruit platter is one of the easiest, most revitalizing ways to complement these Blueberry Cheesecake Pancakes. I love how the fresh fruit benefits, like natural sweetness and vitamins, balance the richness of the pancakes. For fruit platter presentation, I arrange colorful slices of strawberries, kiwi, and oranges in a circular pattern—it’s simple, yet it always feels special and adds a rejuvenating touch to the meal.
Whipped Cream Topping
When you’re ready to take these pancakes to the next level, a dollop of homemade whipped cream is the perfect finishing touch. I love experimenting with whipped cream varieties, like adding a hint of vanilla or a sprinkle of cinnamon. If you’re looking for topping alternatives, try a dusting of powdered sugar or a drizzle of honey. It’s simple, but it makes all the difference!
Maple Syrup Drizzle
A generous drizzle of maple syrup is the classic companion that brings these blueberry cheesecake pancakes to life. I love exploring maple syrup varieties, like amber or dark robust, to match my mood. Don’t forget, it’s not just sweet—maple syrup offers health benefits, like antioxidants and minerals. Pouring it over those fluffy pancakes feels like a warm hug, turning breakfast into a cozy treat I can’t resist.
Bacon Strips Pairing
After enjoying the sweet, syrupy goodness of those blueberry cheesecake pancakes, I love balancing the flavors with something salty and crispy. Bacon strips are my go-to—they’re the perfect flavor pairing. I like experimenting with bacon varieties, like smoky, maple-glazed, or even peppered bacon, to add extra depth. The crispy texture and savory taste make every bite of pancakes feel complete. It’s a match made in breakfast heaven!
Seasonal Fruit Compote
Topping my blueberry cheesecake pancakes with a vibrant seasonal fruit compote is one of my favorite ways to add a fresh, tangy twist. I love experimenting with different fruit pairing ideas, like strawberries and rhubarb or peaches and raspberries. Compote variations are endless—I’ll sweeten it with honey or add a hint of citrus for brightness. It’s a simple upgrade that makes every bite feel special.
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
I use frozen blueberries because they’re just as good and have frozen blueberry benefits like being ready anytime. They’re softer when cooked, but I don’t mind pancake texture differences—they still taste great to me.
How Can I Make These Pancakes Gluten-Free?
I’ll replace regular flour with gluten-free flours like almond, oat, or a 1:1 gluten-free blend. If needed, I’ll also use dairy-free options like coconut milk or vegan cream cheese to keep them both gluten and dairy-free.
Can I Prepare the Batter the Night Before?
I once left paint out overnight, and it thickened, losing its smoothness. Similarly, batter consistency can change with overnight storage; it might separate or thicken, so I’d whisk it again before cooking for the best results.
What’S the Best Way to Store Leftovers?
I’d store leftovers in an airtight container or wrap them tightly in plastic to keep them fresh. For pancake reheating, I use a toaster or skillet to bring back that warm, fluffy texture without drying them out.
Can I Substitute Cream Cheese With Another Ingredient?
I’d say you can definitely substitute cream cheese with cream cheese alternatives like ricotta, mascarpone, or even vegan cream cheese if you’re avoiding dairy. Each option works well, though the texture and flavor might vary slightly.
