Can I prepare the batter in advance?

Yes, you can prepare the batter a day ahead and store it in the refrigerator. Just give it a gentle stir before using.

What’s the best way to shape the pancakes into bowls?

Use a small bowl or muffin tin to gently press the warm pancakes into shape and let them cool to hold the form.

Can I freeze these pancakes?

Absolutely! Allow the pancakes to cool completely, then freeze in a single layer. When ready to eat, reheat directly from frozen in the oven or toaster.

Healthy Cheesecake Pancake Bowls You’ll Want Every Morning

Description

A delightful fusion of creamy cheesecake and fluffy pancakes, molded into charming bowls and topped with your favorite sweet garnishes.

Ingredients

Scale

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 melted butter
1 teaspoon vanilla extract
1/2 cup cream cheese, softened
1/4 cup sour cream
1/4 cup sugar
1 teaspoon lemon juice
Optional: Fresh berries (strawberries, blueberries, raspberries)
Optional: Chocolate chips
Optional: Crushed graham crackers
Optional: Maple syrup or honey for drizzling

Instructions

In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
In a separate bowl, beat the cream cheese, sour cream, 1/4 cup sugar, and lemon juice until smooth and creamy.
Preheat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
Scoop about 1/4 cup of pancake batter onto the skillet and spread slightly to form a circle.
Add a dollop of the cream cheese mixture to the center of the pancake.
When bubbles appear on the surface and the edges are set, flip the pancake and cook until golden brown.
Repeat with remaining batter and filling.
To form bowls, press warm pancakes into small bowls or muffin tins and allow them to cool and hold shape.

Notes

Let the pancake batter rest before cooking for fluffier results. Avoid overmixing. Top with berries, graham crackers, or syrup for a decadent touch.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 15g
Sodium: 300mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 65mg

Keywords: cheesecake, pancakes, breakfast, sweet, brunch