Pieces of cheesecake infuse these breakfast pancakes with an incredible surprise. Serve with strawberry sauce or maple syrup and fresh fruit for a real sweet treat.
- Cook Time
- Prep Time
- 4 tablespoons butter
- 1 cup milk
- 2 eggs
- 1¼ cups flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 cups chilled and chopped cheesecake
1 In a small saucepan, heat up the butter and milk until the butter is melted.
2 Crack the eggs into a bowl and while whisking, carefully and slowly pour in the warmed butter and milk.
3 Whisk in the flour, sugar, baking powder, salt, and vanilla and stir until combined. Carefully fold in the chopped cheesecake.
4 Spoon about ¼ cup of batter onto a hot and buttered griddle or frying pan. When bubbles start to form in the center of the pancake, flip the pancake over and heat for another 30 seconds until puffy. Transfer to a plate and serve warm.
5 The pancakes can be kept warm in a 200°F oven until ready to serve.
Serve the pancakes with your favorite topping such as maple syrup, chocolate sauce, or strawberry sauce.