Cheesecake Pancakes

Vegetarian
Popular
Health score
2%
Cheesecake Pancakes
510 min.
5
301kcal

Suggestions


Indulge in a delightful twist on a classic breakfast favorite with these Cheesecake Pancakes! Perfect for those lazy weekend mornings or a special brunch gathering, these pancakes combine the rich, creamy goodness of cheesecake with the fluffy texture of traditional pancakes. Imagine sinking your fork into a stack of warm pancakes, each bite bursting with the luscious flavor of cream cheese and the sweetness of fresh strawberries.

Not only are these pancakes a treat for your taste buds, but they also offer a fun and interactive cooking experience. The process of freezing the cream cheese adds a unique texture that elevates the dish, making it a standout on any breakfast table. With just a handful of ingredients, you can whip up a batch that serves five, making it an ideal choice for family gatherings or brunch with friends.

Each serving is a delightful balance of flavors, with a caloric breakdown that allows you to enjoy a satisfying meal without the guilt. The addition of graham cracker crumbs gives these pancakes a hint of that classic cheesecake crust, while the strawberry syrup and fresh fruit topping add a refreshing finish. Whether you’re a seasoned chef or a kitchen novice, these Cheesecake Pancakes are sure to impress and become a beloved staple in your breakfast repertoire!

Ingredients

  • oz cream cheese 
  • 0.5 cup graham cracker crumbs 
  • 0.3 cup sugar 
  • cup milk 
  •  eggs 
  • cup strawberries fresh sliced
  • 0.5 cup strawberries for pancakes
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • whisk

Directions

  1. Slice cream cheese lengthwise into four pieces.
  2. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
  3. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  4. 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.
  5. 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.
  6. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Nutrition Facts

Calories301kcal
Protein9.76%
Fat58.19%
Carbs32.05%

Properties

Glycemic Index
57.82
Glycemic Load
14.03
Inflammation Score
-6
Nutrition Score
8.4930435263592%

Flavonoids

Cyanidin
0.73mg
Petunidin
0.05mg
Delphinidin
0.13mg
Pelargonidin
10.74mg
Peonidin
0.02mg
Catechin
1.34mg
Epigallocatechin
0.34mg
Epicatechin
0.18mg
Epicatechin 3-gallate
0.06mg
Epigallocatechin 3-gallate
0.05mg
Naringenin
0.11mg
Kaempferol
0.22mg
Myricetin
0.02mg
Quercetin
0.48mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:301.15kcal
15.06%
Fat:19.84g
30.52%
Saturated Fat:10.76g
67.24%
Carbohydrates:24.59g
8.2%
Net Carbohydrates:23.44g
8.52%
Sugar:18.14g
20.16%
Cholesterol:117.14mg
39.05%
Sodium:241.85mg
10.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.48g
14.97%
Vitamin C:25.4mg
30.79%
Vitamin B2:0.28mg
16.69%
Phosphorus:160.01mg
16%
Vitamin A:788.45IU
15.77%
Selenium:10.46µg
14.95%
Calcium:127.53mg
12.75%
Manganese:0.18mg
8.95%
Vitamin B12:0.52µg
8.67%
Vitamin B5:0.76mg
7.64%
Potassium:238.53mg
6.82%
Folate:26.59µg
6.65%
Vitamin D:0.89µg
5.93%
Zinc:0.88mg
5.86%
Vitamin B6:0.11mg
5.69%
Magnesium:22.62mg
5.66%
Vitamin B1:0.07mg
4.95%
Iron:0.89mg
4.93%
Vitamin E:0.72mg
4.83%
Fiber:1.15g
4.6%
Vitamin B3:0.59mg
2.95%
Copper:0.05mg
2.26%
Vitamin K:2.1µg
2%