Real Recipes From Real Home Cooks ®

cheesecake pancakes with berry-lemon syrup

(4 ratings)
Blue Ribbon Recipe by
Kelly Lollman
Madison, NY

Simple pancakes for an easy breakfast.

Blue Ribbon Recipe

Wow, these are fancy pancakes. Thick and fluffy, they're slightly sweet and mimic the flavors of cheesecake. The homemade berry syrup makes them special and it is the perfect touch on top of the rich pancakes. Simple enough to make for a weekend breakfast and special enough for a holiday or brunch.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Griddle

Ingredients For cheesecake pancakes with berry-lemon syrup

  • 2 c
    complete buttermilk pancake and waffle mix
  • 1 1/4 c
  • 1 c
    small curd cottage cheese
  • 1 Tbsp
  • 1 tsp
    vanilla extract
  • 1 c
    syrup (maple or syrup of your choice)
  • 1 c
    raspberries, blueberries, sliced strawberries or combination
  • 1/2 tsp
    shredded lemon peel, optional

How To Make cheesecake pancakes with berry-lemon syrup

  • Syrup, berries, and lemon in a saucepan.
    For the berry-lemon syrup: Combine syrup ingredients in a small saucepan. Heat through, stirring occasionally. Keep warm while preparing pancakes.
  • Buttering a skillet.
    For pancakes preheat the griddle to 325 degrees F.
  • Cheesecake pancake ingredients combined in a bowl.
    Combine ingredients in a medium bowl; stir well until just blended. Do not over stir - this will make the pancakes tough.
  • Batter poured onto the griddle.
    Pour batter by 1/4 cupfuls onto low-medium heat, well-greased griddle. Cook until covered with bubbles and the edges look dry.
  • Flipped pancakes on a griddle.
    Turn pancakes. Pancakes should only be turned once to retain fluffy consistency.