Cherry Cheesecake Pancakes

4.67 from 3 votes

Cherry Cheesecake Pancakes

Whether you love breakfast for dessert or dessert for breakfast, Cherry Cheesecake Pancakes are a sweet, decadent treat everyone loves!

Course Breakfast

Cuisine American

Keyword cheesecake pancakes, cherry cheesecake pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 373kcal

Author Aubrey

Equipment

Ingredients

Pancakes

1 ¼ cups all-purpose flour
1 ¼ cups buttermilk (see note)
1 large egg
¼ cup vegetable oil
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 cups frozen cheesecake chopped

Toppings

8 ounces cream cheese softened
¼ butter softened
½ cup powdered sugar
½ teaspoon vanilla extract
21 ounces cherry pie filling warmed (1 can)

Instructions

Topping

Preheat the oven to 200 degrees F.
In a medium mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth. Set aside. (The cheesecake topping can be warmed in the microwave for a drizzle consistency.)
Warm the cherry pie filling in a small saucepan over low heat. Keep warm until ready to serve.

Pancakes

Whisk the flour, buttermilk, egg, vegetable oil, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Add the cheesecake chunks and stir to combine. You want the cheesecake pieces to keep their shape.
Coat a large skillet with non-stick cooking spray and place over medium heat. Once hot, add 1/4 cup of batter for each pancake to the pan. (Be sure not to overcrowd the pan.)
Cook until the pancakes are bubbly on top, about 4 minutes. Then flip them and cook until the other side is golden brown, about 2 more minutes.
Transfer the finished pancakes to a baking sheet and keep them warm in the oven while you cook the rest of the pancakes.
Serve the pancakes topped with the cheesecake topping and warm cherry pie filling. You can layer the cheesecake between the pancakes or just put it on top.

Notes

Instead of buttermilk, you can combine 1 cup of milk + 1 tablespoons of white vinegar or lemon juice. Stir together and let sit for 5 minutes before using.

Nutrition