Imagine waking up to the tantalizing aroma of freshly made Blueberry Lemon Cheesecake Pancakes wafting through your kitchen—each bite bursting with vibrant flavors that dance on your palate! This delightful twist on a classic breakfast favorite combines the rich creaminess of cheesecake with the refreshing zing of lemon and the sweetness of juicy blueberries. Perfect for a lazy Sunday brunch or a special occasion, these pancakes are sure to impress your family and friends. Ready to elevate your breakfast game? Let’s dive into this scrumptious recipe that promises to be a showstopper on your table!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, egg, lemon juice, and lemon zest until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix. Small lumps are okay - do not stir until completely smooth.
- In a small bowl, mix the cream cheese with powdered sugar until creamy and well blended. Set aside.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- For each pancake, pour approximately 1/4 cup of batter onto the heated surface. Immediately sprinkle a few fresh blueberries onto the wet batter.
- Cook the pancake until bubbles form on the surface and edges start to look dry, about 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Dollop each pancake with the prepared cream cheese mixture.
- Garnish with additional fresh blueberries, a sprinkle of powdered sugar, and a light drizzle of lemon zest if desired.
- Serve immediately while warm, optionally with maple syrup or additional lemon-infused whipped cream.
Tips
- Don’t Overmix the Batter: When combining wet and dry ingredients, be gentle! Overmixing can lead to tough pancakes. It’s perfectly fine if the batter has a few lumps.
- Use Fresh Blueberries: For the best flavor, opt for fresh blueberries. If using frozen, make sure to thaw and drain them first to avoid excess moisture in the batter.
- Perfect Heat: Ensure your griddle or skillet is preheated to medium heat. If it’s too hot, the pancakes will burn on the outside while remaining raw on the inside.
- Customize Your Cream Cheese Topping: Feel free to add a splash of vanilla extract or a hint of lemon zest to the cream cheese mixture for an extra layer of flavor.
- Serving Suggestions: These pancakes are delicious on their own, but for a decadent treat, serve them with maple syrup, a dollop of whipped cream, or even a sprinkle of crushed graham crackers for that cheesecake vibe.
- Keep Them Warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 75mg
