Almost-Famous Cheesecake Pancakes Recipe

This indulgent Almost-Famous Cheesecake Pancakes Recipe takes breakfast to dessert levels by folding actual frozen cheesecake cubes directly into a fluffy buttermilk batter. Served with a quick homemade strawberry jam syrup, these pancakes offer a surprising, creamy tang in every bite that mimics a certain famous factory’s brunch favorite.

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Almost-Famous Cheesecake Pancakes Ingredients

The Batter:

• 2 cups chopped frozen cheesecake: This is the secret weapon. You can use leftover cheesecake or a store-bought frozen one. Freezing is essential so it doesn’t melt into the batter immediately.
• 1 1/4 cups all-purpose flour: The base.
• 1 1/4 cups buttermilk: For tang and fluffiness.
• 1 large egg: For structure.
• 1/4 cup vegetable oil: Keeps the pancakes moist.
• 1/4 cup granulated sugar: Enhances browning.
• Leavening: 1 tsp baking powder and 1 tsp baking soda for lift.

The Strawberry Syrup:

• 1 1/2 cups strawberries: Hulled and sliced.
• 2 tablespoons seedless strawberry jam: Provides a glossy texture and concentrated sweetness.
• 2 tablespoons warm water: Thins the jam into a pouring sauce.

How To Make Almost-Famous Cheesecake Pancakes

1. Make the Syrup: In a small bowl, combine the sliced strawberries, seedless jam, and warm water. Stir gently to coat the fruit. Set aside to macerate while you cook; the berries will release their juices, creating a natural syrup.
2. Prep: Preheat your oven to 200°F (to keep pancakes warm). Preheat a large nonstick skillet or griddle over medium heat.
3. Blend the Base: In a blender, combine the flour, buttermilk, egg, vegetable oil, sugar, baking powder, baking soda, and a pinch of salt. Pulse just until smooth. Chef’s Tip: Blending creates a very smooth batter quickly, but don’t over-blend or the gluten will toughen.
4. Add the Cheesecake: Pour the batter into a mixing bowl. Gently stir in the chopped frozen cheesecake pieces. Keep them whole; you want distinct chunks of cheesecake, not a homogenous mixture.
5. Cook: Coat the hot skillet with cooking spray. Pour about 1/4 cup of batter for each pancake. Cook for about 4 minutes. Because the batter is heavy with cheesecake, it takes a little longer to set than regular pancakes. Wait for bubbles to pop and stay open.
6. Flip: Flip carefully and cook for another 2 minutes until the underside is golden brown.
7. Serve: Transfer cooked pancakes to a baking sheet in the warm oven while you finish the batch. Serve stacked high with the strawberry syrup, whipped cream, or a dusting of confectioners’ sugar.

Recipe Tips

• Freezing Cheesecake: Chop your cheesecake into small cubes before freezing them solid. If they are soft, they will smear into the batter and disappear.
• Heat Management: Cheesecake burns easily because of the sugar and fat. Keep your heat at medium (or slightly lower) to ensure the pancake cooks through before the cheesecake bits scorch on the pan.
• Blender Alternative: If you don’t want to dirty a blender, you can whisk the wet and dry ingredients in bowls as usual. The blender just ensures a lump-free base before adding the chunks.
• Batter Thickness: This batter is thick. You may need to spread it slightly with the back of a spoon once poured onto the griddle.

What To Serve With Cheesecake Pancakes

• Bacon: Salt is mandatory to balance this sweet breakfast.
• Coffee: A dark roast cuts the richness.
• Scrambled Eggs: A simple savory side.
• Extra Cheesecake: If you are feeling wild, crumble extra cheesecake on top!

How To Store Cheesecake Pancakes

• Refrigerate: Store leftovers in the fridge for up to 3 days.
• Reheat: Toaster reheating can be messy with the melting cheese chunks. Reheat in the microwave or a 350°F oven.
• Freeze: Freeze with parchment paper between layers. The cheesecake chunks freeze well inside the cooked pancake.

Cheesecake Pancakes Nutrition Facts

• Calories: 350 kcal
• Fat: 16g
• Carbohydrates: 45g
• Sugar: 22g
• Protein: 6g

Nutrition information is estimated per pancake.

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