Are you ready to elevate your breakfast game with a delightful twist? Imagine sinking your fork into fluffy, decadent cheesecake pancakes, perfectly complemented by a luscious berry lemon syrup that dances on your taste buds! These Cheesecake Pancakes with Berry Lemon Syrup are not just a meal; they're an experience that will have you craving breakfast for every meal of the day. With just 30 minutes of prep and cook time, you can whip up this American classic that serves four and impress your family or guests. Dive into this recipe and discover how to make your mornings extraordinary!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup milk
- 1 cup mixed berries
- 1/4 cup lemon juice
- 1/4 cup maple syrup
Instructions
- Begin by gathering all your ingredients. Make sure the cream cheese is softened to room temperature for easy mixing.
- In a mixing bowl, combine 1 cup of softened cream cheese and 1/2 cup of sugar. Using an electric mixer or a whisk, beat the mixture until it is smooth and creamy.
- Add 2 large eggs to the cream cheese mixture, one at a time, mixing well after each addition until fully incorporated.
- In a separate bowl, whisk together 1 cup of all-purpose flour and 1 tablespoon of baking powder. Gradually add this dry mixture to the wet mixture, alternating with 1/2 cup of milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Pour about 1/4 cup of the pancake batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown. Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
- For the berry lemon syrup, combine 1 cup of mixed berries (fresh or frozen) in a small saucepan over medium heat. Add 1/4 cup of lemon juice and 1/4 cup of maple syrup.
- Stir the mixture gently and bring it to a simmer. Cook for about 5-7 minutes, or until the berries have softened and the syrup has thickened slightly.
- Once the syrup is ready, remove it from the heat and let it cool for a minute.
- To serve, stack the cheesecake pancakes on a plate and drizzle the warm berry lemon syrup over the top. Optionally, garnish with additional berries or a dollop of whipped cream.
- Enjoy your delicious Cheesecake Pancakes with Berry Lemon Syrup!
Tips
- Soften Your Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will help create a smooth batter without lumps.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are perfectly fine and will result in fluffier pancakes.
- Perfect Pancake Size: Use about 1/4 cup of batter for each pancake. This size ensures even cooking and makes flipping easier.
- Check Your Heat: Make sure your skillet is at medium heat. Too hot, and the pancakes will burn; too cool, and they won’t cook through.
- Berry Lemon Syrup: Feel free to experiment with different types of berries! Fresh or frozen work well, and you can adjust the sweetness by adding more or less maple syrup to your taste.
- Serving Suggestions: Serve the pancakes warm, topped with the berry lemon syrup and a dollop of whipped cream for an extra indulgent touch.
- Make Ahead: You can prepare the pancake batter in advance and store it in the fridge for up to a day. Just give it a gentle stir before cooking.Enjoy your cooking adventure and savor every bite of these delightful pancakes!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 12g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 145mg
