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Stuffed Cheesecake Pancakes

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Fluffy pancakes filled with a creamy cheesecake center, creating a rich and indulgent breakfast or brunch treat.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes (3–4 servings)
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 200 g cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 tablespoon butter or oil (for cooking)
  • Fresh berries (strawberries, blueberries, or raspberries)
  • Maple syrup or honey

Instructions

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix milk, egg, melted butter, and vanilla extract.
  3. Combine wet and dry ingredients gently until just mixed (do not overmix).
  4. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  5. Transfer filling into a piping bag or plastic bag and snip the corner.
  6. Heat a non-stick pan over medium heat and lightly grease it.
  7. Pour a small amount of batter onto the pan.
  8. Pipe cheesecake filling into the center, then cover with more batter.
  9. Cook until bubbles form and edges set (2–3 minutes), then flip.
  10. Cook the other side until golden brown (about 2 minutes).
  11. Repeat with remaining batter and filling.
  12. Serve warm with berries and maple syrup or honey.

Notes

  • Do not overmix batter to keep pancakes fluffy.
  • Ensure filling is fully covered to prevent leaking.
  • You can add lemon zest or chocolate chips for variation.
  • Use a non-stick pan for best results.
  • Store leftovers in the fridge for up to 2 days.

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