Cheesecake Pancake Bowls
Cheesecake Pancake Bowls are a delightful breakfast treat that combines fluffy pancakes with a rich cheesecake filling and vibrant fruit toppings. Perfect for brunch or special occasions, these indulgent bowls are easy to make and can be customized to suit your taste. With each bite, enjoy the harmonious blend of sweet and tangy flavors that will impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Breakfast/Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1 tbsp lemon juice
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk, eggs, and vanilla. Combine wet and dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour half a cup of batter for each pancake; cook until bubbles form, then flip and brown the other side.
- In a separate bowl, beat cream cheese until smooth. Gradually add powdered sugar, mixing well. Stir in sour cream and lemon juice until creamy.
- Stack pancakes in bowls, adding cheesecake filling between layers. Top with fresh fruits and drizzle with syrup.
Nutrition
- Serving Size: 2 pancake bowls (approx. 250g)
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added flavor, mix chocolate chips into the pancake batter or use flavored cream cheese for the filling. Top with crushed graham crackers for a classic cheesecake crunch. Leftover pancake bowls can be stored in an airtight container for up to three days; reheat in the microwave.