Romantic Lemon Cheesecake Pancakes Recipe - Allrecipes.com
Romantic Lemon Cheesecake Pancakes Recipe
  • READY IN 20 mins

Romantic Lemon Cheesecake Pancakes

Recipe by  

"These delicate pancakes are elegant enough for dessert!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
  2. Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  3. Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  4. Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  5. To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

Footnotes

  • Cook's Note
  • I gleaned this recipe about two decades ago from a newspaper column in which a reader had requested a restaurant to supply the recipe. The restaurant, the name of which I cannot recall, generously complied.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2012

I rate this 5 stars because of its uniqueness as I have never made pancakes using cream cheese. I used my hand mixer to blend the ingredients. I misread the instructions and added fresh squeezed lemon juice into the actual batter and as a result, the cream cheese batter had a nice lemon zing to it very much like lemon cheesecake. I made these into silver-dollar sized pancakes and the only problem I had with using butter on the griddle was they browned really quickly around the outer edges. I did not dust with confectioner's sugar instead I added 3 teaspoons of granulated sugar to the batter. Thanks for sharing this recipe. I will defintely make again to serve at brunch.

 
Most Helpful Critical Review
Feb 22, 2012

The first time I made these they were odd, like fried cream cheese. I thought I did something wrong but I read the recipe over and over and didn't see any error on my part. We ended up throwing them out. I tried making them a second time and they came out REALLY GOOD! This is what I did for 2 servings: Whipped a batter of 4 oz softened cream cheese, 1/2 CUP FLOUR, 1 teaspoon BAKING POWDER, 2 teaspoons confectioners sugar, , TWO EGGS, 2 teaspoons softened butter, the juice of 1 lemon, 2 teaspoons fine fresh lemon zest, and 1/4 teaspoon almond extract. They had more of a pancake consistency and the flavor was way better too!

 

15 Ratings

Feb 27, 2012

I really enjoyed these. I thought they were light and tasted delectable. I tried as recipe calls and adding some zest as reviewer suggested. Adding zest changed the flavor only somewhat. Silver dollar size from googling is 1.75" or approx. a good teaspoon. I had griddle at 325 degrees and thought it was appropriate. I am going to make lots of these for Easter Sunrise Service Potluck Breakfast.

 
Feb 23, 2012

Served with lemon curd and whipped cream.....delicious! I doubled the amount of flour and lemon juice, and added 2 teaspoons of lemon zest.

 
Feb 26, 2012

Made this for Recipe Group and I have to say that these were not my favorite...hubby didn't like them at all and I felt they lacked majorly in the flavor department. I think these would benefit from having some lemon zest and juice added to them and not just some juice squirted on top. I had no problem w/ the cream cheese flavor (I LOVE cream cheese), but these hardly even tasted like that. These fell very flat for us...I did end up topping them w/ 'Microwave Lemon Curd', which I used a mix of lemons and limes, and that, along w/ some whipped cream livened these up for me (hubby still wasn't a fan). I most likely will not be make these again, sorry, but they were interesting enough to try.

 
Feb 11, 2012

These were pretty good. The pancake itself could use some fine lemon zest or some lemon juice. The squeeze of lemon on top is essential. I don't think these would hold very well and are best eaten hot off the griddle. Next time I think I would thin the batter a bit with lemon juice - add a little bit a zest. Thanks for a different and interesting recipe.

 
Feb 26, 2012

Made these for RECIPE GROUP was sadly disappointed. Made and served them exactly as directed, they don't taste very cheesecake-y, and since there's no leavener they don't rise. Won't be making these again.

 
Mar 02, 2012

The texture of these pancakes was not to my liking as it was scrambled egg-ish. Tasteless even with the lemon. The name implies cheesecake. The taste, not so much. The batter was difficult for me to work with. Sorry didn't like this pancake recipe.

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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