Blueberry Lemon Cheesecake Pancakes Recipe
Three buttermilk pancakes layered with fresh blueberries and whipped lemon cream cheese. Topped with homemade blueberry sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blueberry Sauce
Method
Making Blueberry Lemon Cheesecake Pancakes
- 1
Prepare the Blueberry Sauce
In a small saucepan, combine fresh blueberries, granulated sugar, and water. Cook over medium heat until the blueberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
- 2
Make the Lemon Cream Cheese Filling
In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest, then mix until well combined and creamy. Set aside.
- 3
Prepare the Pancake Batter
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients, stirring until just combined. Let the batter rest for 5 minutes.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
- 5
Assemble the Pancakes
Stack three pancakes on a plate. Spread a layer of the lemon cream cheese filling between each pancake. Top the stack with the homemade blueberry sauce. Serve warm.
