Romantic Lemon Cheesecake Pancakes

Romantic Lemon Cheesecake Pancakes

14 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
fortuitous
Recipe by  fortuitous

“These delicate pancakes are elegant enough for dessert!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
*~Lissa~*
24

*~Lissa~*

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
12

Shearone

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
11

AuntE

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.

More Reviews

Similar Recipes

Sunday Morning Lemon Poppy Seed Pancakes
(169)

Sunday Morning Lemon Poppy Seed Pancakes

Cottage Cheese Pancakes
(114)

Cottage Cheese Pancakes

Lemon Cheesecake
(44)

Lemon Cheesecake

Lemon Souffle Cheesecake with Blueberry Topping
(38)

Lemon Souffle Cheesecake with Blueberry Topping

Easy Lemon Cheesecake
(21)

Easy Lemon Cheesecake

Cheesecake Crepe Roll-Ups
(10)

Cheesecake Crepe Roll-Ups

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sunday Morning Lemon Poppy Seed Pancakes

>

next recipe:

Easy Lemon Cheesecake