cheesecake pancake recipe


A fluffy and delicious pancake recipe that is full of cheesecake flavor.

cheesecake pancake reicpe

This fluffy and delicious cheesecake pancake recipe is simple and easy. Cheesecake flavor in pancake form is a favorite around my house. All of my family and friends that come to visit request them ahead of time. I consider them cheesecake pancakes because they are made with cream cheese instead of butter and lots of lemon flavor.

pancake recipe

This recipe makes about 8-10 cheesecake pancakes or about 10-12 smaller 4-inch ones. It’s even a lot for my house, but I do make ahead and store them for later. These keep well in the refrigerator or freezer and are easy to re-heat for busier mornings.

In my opinion, why go through the trouble of making these from scratch every time? Make a lot and save some for next time.

cheesecake recipe

cheesecake Pancake recipe tips:

Use room temperature ingredients. I warm up the cream cheese to prevent too many chunks that won’t melt like butter in the recipe.

As with any pancake recipe, do NOT overmix the batter. If you have flat floppy pancakes you may have overmixed the batter.

Use good quality fresh ingredients. Using freshly squeezed lemon and fresh zest will make a huge difference in flavor. Using a good quality cream cheese will make or break the recipe. I tried a version using generic cream cheese and you could really tell.

Why use baking soda and baking powder in this recipe?

The lemon juice activates the baking soda, since this is a thick batter the added baking powder gives extra help raise the pancakes for fluffy and delicious results.

Can these cheesecake pancakes be stored in the refrigerator?

Yes, these cheesecake pancakes should be refrigerated since they contain cream cheese. Store them airtight in the refrigerator for 3-4 days.

Can you freeze these cheesecake pancakes?

Yes, you can freeze these. They are perfect to freeze and save for later. Wrap them airtight in a ziplock or airtight container and freeze them for a couple of months.

tips for making homemade whipped cream

When making homemade whipped cream it is best to use cold ingredients, a chilled bowl and beaters. Placing the bowl and whisk attachment or beaters in the refrigerator before mixing.

Simply add all ingredients to a chilled mixer bowl and use beaters or a whisk attachment to a mixer and beat on high speed until stiff peaks form. Don’t overbeat, if you beat too long the whipped cream can become runny.

easy pancake recipe
cheesecake pancake recipe

Cheesecake Pancakes

Print Recipe
If cheesecake could become a pancake.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:1 hour 10 minutes


For the pancakes:
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 egg yolks
  • 8 oz cream cheese
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup milk
  • 1/4 cup heavy whipping cream
For the whipped cream topping:
  • 2 cups heavy whipping cream
  • 1/2 confectioners sugar
  • 1 tbsp vanilla
  • dash of salt


For the panckes:

  • Take milk, heavy cream, cream cheese, and eggs out ahead of time to bring to room temperature. (about 30 minutes to an hour)
  • In a large bowl add flour, sugar, baking soda, baking powder, and salt. Give a quick mix and set aside.
  • In a large measuring cup or bowl, add heavy cream, milk, lemon juice, and lemon zest, and let sit for a few minutes for the milk to curdle.
  • Add room temperature cream cheese to the milk and whisk. If the cream cheese is still too thick, place the microwave safe bowl or measuring cup in the microwave and melt for 30 seconds at a time until you can easily whisk the cream cheese and milk mixture together smoothly. (there may be some small chunks).
  • Add the eggs and milk to the flour mixture and mix until just incorporated. Do NOT overmix.
  • Let the batter sit for 10 minutes.
  • Once the batter has set for 10 minutes, pour batter onto medium-low heat and cook for 2-3 minutes. Once the sides of the pancake are set and there are bubbles in the center of the pancake, flip the pancake and cook an additional 1-2 minutes or until golden brown on each side.

For the whipped cream topping:

  • Place heavy cream, vanilla, sugar, and salt in a chilled mixing bowl. With beaters for an handheld mixer or the whisk attachment of a stand mixer, beat the ingredients on high speed until stiff peaks form. Refrigerate until ready to serve.
  • Top with whipped cream and cherries.


When topping with fresh or frozen cherries always be careful to remove pits.
Servings: 8 -10 6-inch pancakes

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