Description

Cheesecake Pancake Bowls combine the creamy indulgence of cheesecake with fluffy pancakes for an unforgettable breakfast treat. Each bite is a delightful blend of sweet and tangy flavors, perfect for elevating your brunch or breakfast table. Imagine layers of warm pancakes topped with rich cheesecake filling and fresh berries, creating a mouthwatering experience that everyone will love!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1 cup whole milk
2 large eggs
4 oz cream cheese, softened
1/2 cup sour cream
1 tsp vanilla extract
Berries (optional, for topping)

Instructions

In a large bowl, whisk together flour, baking powder, and sugar.
In another bowl, mix milk, eggs, and vanilla until smooth.
In a medium bowl, beat cream cheese and sour cream until creamy; gradually add powdered sugar.
Fold wet ingredients into dry until just combined.
Heat a non-stick skillet over medium heat and pour in 1/4 cup batter per pancake. Cook until bubbles form, about 2-3 minutes per side.
Stack pancakes on a plate and dollop with cheesecake filling. Top with fresh berries if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 360
Sugar: 15g
Sodium: 450mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 10g
Cholesterol: 80mg

Keywords: For added flavor, substitute flavored cream cheese or mix in chocolate chips or nuts to the batter. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain fluffiness.