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Raspberry Cheesecake Pancakes

Raspberry Cheesecake Pancakes: Indulgent Fluffiness Awaits

Indulge in delightful Raspberry Cheesecake Pancakes that combine rich flavors with light, fluffy texture, perfect for breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-purpose flour Provides structure for pancakes; using all-purpose flour yields the most fluffiness.
  • 2 tablespoons Sugar Brown sugar adds a deeper flavor if you prefer.
  • 2 teaspoons Baking powder This leavening agent ensures a light texture.
  • 0.5 teaspoon Baking soda Essential when using buttermilk or sour cream.
  • 1 pinch Salt Balances sweetness.
  • 1 cup Milk Dairy-free option available.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 2 tablespoons Melted butter Coconut oil is a great dairy-free substitute.
For the Cheesecake Filling
  • 4 ounces Cream cheese Must be at room temperature.
  • 2 tablespoons Powdered sugar Adjust according to taste preference.
  • 0.5 teaspoon Vanilla extract Enhances flavor.
  • 1 cup Fresh raspberries Thawed frozen raspberries can be used but should be dried.

Equipment

  • Skillet
  • mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Raspberry Cheesecake Pancakes
  1. Preheat a skillet on medium heat for about 5 minutes.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, egg, and melted butter.
  4. Combine wet and dry ingredients, stirring gently until just combined.
  5. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Pour ¼ cup of pancake batter onto the skillet, add cheesecake filling and raspberries, then cook until bubbles form.
  7. Serve warm with maple syrup and extra raspberries.

Nutrition

Serving: 2pancakesCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Tips include ensuring cream cheese is at room temperature, avoid overmixing, and store leftovers in the refrigerator for up to 2 days.

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