Romantic Lemon Cheesecake Pancakes

Romantic Lemon Cheesecake Pancakes

15
fortuitous 1

"These delicate pancakes are elegant enough for dessert!"

Ingredients 20 m {{adjustedServings}} servings 288 cals

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Nutrition

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  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
  2. Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  3. Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  4. 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.
  5. To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.
Tips & Tricks
How to Make Pumpkin Pancakes

These seasonal favorites are light, airy, and delicate, not dense and cakey.

Delicious Gluten-Free Pancakes

See how to make light and fluffy pancakes without the gluten.

Footnotes

  • Cook's Note
  • I gleaned this recipe about two decades ago from a newspaper column in which a reader had requested a restaurant to supply the recipe. The restaurant, the name of which I cannot recall, generously complied.
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Reviews 15

  1. 17 Ratings

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*~Lissa~*
2/22/2012

The first time I made these they were odd, like fried cream cheese. I thought I did something wrong but I read the recipe over and over and didn't see any error on my part. We ended up throwing them out. I tried making them a second time and they came out REALLY GOOD! This is what I did for 2 servings: Whipped a batter of 4 oz softened cream cheese, 1/2 CUP FLOUR, 1 teaspoon BAKING POWDER, 2 teaspoons confectioners sugar, , TWO EGGS, 2 teaspoons softened butter, the juice of 1 lemon, 2 teaspoons fine fresh lemon zest, and 1/4 teaspoon almond extract. They had more of a pancake consistency and the flavor was way better too!

Shearone
2/28/2012

I rate this 5 stars because of its uniqueness as I have never made pancakes using cream cheese. I used my hand mixer to blend the ingredients. I misread the instructions and added fresh squeezed lemon juice into the actual batter and as a result, the cream cheese batter had a nice lemon zing to it very much like lemon cheesecake. I made these into silver-dollar sized pancakes and the only problem I had with using butter on the griddle was they browned really quickly around the outer edges. I did not dust with confectioner's sugar instead I added 3 teaspoons of granulated sugar to the batter. Thanks for sharing this recipe. I will defintely make again to serve at brunch.

AuntE
2/27/2012

I really enjoyed these. I thought they were light and tasted delectable. I tried as recipe calls and adding some zest as reviewer suggested. Adding zest changed the flavor only somewhat. Silver dollar size from googling is 1.75" or approx. a good teaspoon. I had griddle at 325 degrees and thought it was appropriate. I am going to make lots of these for Easter Sunrise Service Potluck Breakfast.