Description
Fluffy pancakes with a creamy cheesecake filling and fresh raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1/2 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk milk, egg, and melted butter in another bowl.
- Combine wet and dry ingredients to make pancake batter.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Heat a skillet over medium heat and pour batter for each pancake.
- Drop spoonfuls of cream cheese mixture and raspberries onto each pancake.
- Cook until bubbles form, then flip and cook the other side.
- Serve warm with extra raspberries.
Notes
- Use room-temperature cream cheese for smoother filling.
- Adjust sugar to taste.
- Fresh raspberries work best, but frozen can be used if thawed.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg