Cheesecake Pancake Bowls
Cheesecake Pancake Bowls are a delightful fusion of breakfast and dessert, featuring fluffy pancakes filled with creamy cheesecake and topped with fresh berries and syrup. This indulgent treat is perfect for brunch gatherings or a sweet snack at home. With its stunning presentation and rich flavors, this recipe will impress your guests and elevate your morning routine into a culinary experience!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1 large egg
- 3/4 cup whole milk
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Fresh berries for topping
- Maple syrup for drizzling
Instructions
- In a bowl, mix flour, baking powder, and granulated sugar. In another bowl, whisk egg and milk together before combining with the dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat, lightly grease it, then pour half a cup of batter for each pancake. Cook until bubbles form, flip, and cook until golden brown.
- For the cheesecake filling, beat softened cream cheese until smooth; add powdered sugar and vanilla extract until well combined.
- Layer pancakes in bowls with cheesecake filling in between each layer.
- Top with fresh berries and drizzle with maple syrup before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: - Substitute Greek yogurt for cream cheese in the filling for a tangy twist. - Add chocolate chips or nuts to the pancake batter for extra flavor. - Store leftovers separately in airtight containers in the fridge for up to three days.