Cream Cheese Pancakes Recipes

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CREAM CHEESE PANCAKES



Cream Cheese Pancakes image

Cream Cheese Pancakes are the thickest, fluffiest pancakes you'll ever eat. They're just as easy as making traditional breakfast pancakes but 10X fluffier and just as delicious.

Provided by Fiona Dowling

Categories     Breakfast

Time 20m

Number Of Ingredients 10

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 oz cream cheese (, softened)
1/4 cup granulated sugar
2 tablespoons butter (, melted)
2 teaspoons vanilla extract
2 large eggs
1 cup milk

Steps:

  • In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  • In a separate large bowl, whisk the cream cheese and sugar until smooth.
  • Then whisk in the vanilla extract and eggs, followed by the milk into the cream cheese mixture.
  • Gently fold the wet ingredients into the flour mixture.
  • Heat a large frying pan or electric griddle to low-medium heat. Lightly grease with oil or non-stick cooking spray.
  • Pour 1/4 cup of batter per pancake onto the griddle and cook for 2-4 minutes until you see a few air bubbles beginning to form. Flip, and continue cooking on the other side until golden.

LOW-CARB CREAM CHEESE PANCAKES



Low-Carb Cream Cheese Pancakes image

Started a low-carb diet and heard about these pancakes. Found a recipe, made them, and enjoyed them. Really great when you want something sweet and low-carb. Top with your favorite pancake toppings and enjoy.

Provided by Anson Loomis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 10m

Yield 4

Number Of Ingredients 4

2 eggs
2 ounces cream cheese, softened
1 packet stevia
½ teaspoon ground cinnamon

Steps:

  • Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes.
  • Heat a large skillet over medium heat. Pour 1/4 of the batter onto the skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Repeat with remaining batter.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 1 g, Cholesterol 108.6 mg, Fat 7.4 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 3.9 g, Sodium 77 mg, Sugar 0.2 g

CREAM CHEESE PANCAKES WITH CHERRIES JUBILEE SYRUP



Cream Cheese Pancakes with Cherries Jubilee Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/2 cups flour
2 tablespoons pure cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
Pinch fine sea salt
2 large eggs, separated
1 cup buttermilk
6 ounces cream cheese, room temperature
2 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
2 teaspoons finely grated orange zest
1 teaspoon vanilla
Nonstick cooking spray, optional
1 pound fresh Bing cherries, pitted
1/2 cup sugar
Juice of 1/2 lemon
1/2 vanilla bean, seeds scraped and reserved
1/4 cup kirsch or cherry brandy

Steps:

  • Preheat the oven to 200 degrees F. Set a baking rack over a baking sheet.
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together the egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter, orange zest and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Whisk the egg whites in another bowl until soft peaks form, then gently fold into the batter.
  • Heat a griddle or cast-iron pan over medium heat until a drop of water sizzles; brush with melted butter or spray with nonstick cooking spray. Drop the batter into the pan by 1/3 cupfuls, leaving space between each pancake. (This batter is thicker than regular pancake batter and will take a bit longer to cook and won't bubble as much.) Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes don't get too brown, about 4 minutes. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet and keep warm in the oven.
  • For the syrup: Heat the cherries, sugar, lemon juice and vanilla bean and seeds in a large high-sided pan over medium-high heat. Cook, stirring, until the cherries soften and the sugar dissolves, about 10 minutes.
  • Remove the pan from heat and add the kirsch; return to the heat and ignite with a match. Using a spoon, baste the cherries with the liqueur and juices until the flame dies out. Spoon over the pancakes to serve.

CREAM CHEESE PANCAKES



Cream Cheese Pancakes image

Zero carbs & gluten free! From I Breathe...I'm Hungry... blog. http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

Provided by Kari2344

Categories     Breakfast

Time 8m

Yield 4 6 inch pancakes, 2 serving(s)

Number Of Ingredients 4

2 ounces cream cheese
2 eggs
1 g stevia powder (1 packet)
1/2 teaspoon cinnamon (optional)

Steps:

  • Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. A surprisingly satisfying substitute for the real thing. Tastes like skinny fried cheesecakes! Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes. And you won't have the sleepy feeling that usually comes afterwards!

CHEESECAKE PANCAKES



Cheesecake Pancakes image

Make restaurant-inspired cream cheese pancakes at home and there's no limit to how many you can have.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 8h30m

Yield 5

Number Of Ingredients 8

1 package (8 oz) cream cheese
2 cups Original Bisquick™ mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Steps:

  • Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  • Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
  • For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 140 mg, Fat 4, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 39 g, TransFat 2 1/2 g

STRAWBERRY CHEESECAKE PANCAKES



Strawberry Cheesecake Pancakes image

More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime-strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. -Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 20 pancakes (3/4 cup spread and 3 cups sauce).

Number Of Ingredients 17

6 ounces cream cheese, softened
1 tablespoon sugar
1/2 cup crushed strawberries
PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/2 cups 2% milk
1 cup sour cream
1/3 cup butter, melted
1 cup chopped fresh strawberries
SAUCE:
3 cups crushed strawberries
1/4 cup seedless strawberry jam
1/4 cup water

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)

Nutrition Facts : Calories 335 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 413mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.

CREAM CHEESE PANCAKES



Cream Cheese Pancakes image

Check out this easy recipe for cream cheese pancakes from Delish.com--no flour required!

Categories     Cheesecake Pancakes     keto pancakes     gluten free pancakes     high protein pancakes     low carb pancakes     low carb dessert     diet dessert

Time 15m

Yield 1

Number Of Ingredients 9

3 oz. cream cheese, softened to room temperature
2 tbsp. sugar
3 large eggs
1 tsp. pure vanilla extract
pinch of kosher salt
Butter, for cooking
Sliced strawberries, for garnish
Powdered sugar, for garnish
Maple syrup, for drizzling

Steps:

  • Make batter: In a large bowl using a hand mixer, beat cream cheese and sugar until smooth. Add in eggs, vanilla and salt and beat until combined.
  • In a large skillet over medium heat, heat butter. Pour about ¼ cup batter into the pan, then cook until golden, about 2 minutes. Flip and cook for one more minute.
  • Serve with strawberries and a dusting of powdered sugar. Drizzle with syrup, if desired.

ROMANTIC LEMON CHEESECAKE PANCAKES



Romantic Lemon Cheesecake Pancakes image

These delicate pancakes are elegant enough for dessert!

Provided by fortuitous

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 8

8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
1 ½ teaspoons white sugar
2 teaspoons butter, melted - divided
confectioners' sugar for dusting
1 teaspoon lemon juice
½ lemon, cut into wedges

Steps:

  • Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
  • Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  • Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  • Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  • To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.

Nutrition Facts : Calories 288 calories, Carbohydrate 11.3 g, Cholesterol 160.7 mg, Fat 24.4 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 14.5 g, Sodium 217.8 mg, Sugar 5.8 g

VANILLA CREAM CHEESE PANCAKES



Vanilla Cream Cheese Pancakes image

Make and share this Vanilla Cream Cheese Pancakes recipe from Food.com.

Provided by Robin T.

Categories     Breakfast

Time 8m

Yield 6 Medium Pancakes, 2 serving(s)

Number Of Ingredients 3

2 eggs
2 ounces cream cheese
1 teaspoon vanilla

Steps:

  • Crack eggs into a blender.
  • Add cream cheese and vanilla.
  • Blend for 1 minute.
  • Let stand for 3-4 minutes to allow bubbles to rest.
  • Heat pan and use ample butter to grease.
  • Pour batter in a small to medium circle and allow to sit for 1 minute.
  • Flip and cook for 1 minute (be sure both sides are golden brown).
  • Serve with your favorite keto friendly toppings.

Nutrition Facts : Calories 174.7, Fat 14.5, SaturatedFat 7, Cholesterol 217.2, Sodium 162.3, Carbohydrate 1.8, Sugar 1.4, Protein 8

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