These Maple Cheesecake Stuffed Pancakes are the perfect combination of fluffy pancakes and rich, creamy cheesecake filling, creating an indulgent breakfast treat. The maple syrup drizzle adds just the right amount of sweetness, making each bite a delightful experience.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- Butter for cooking pancakes
- Maple syrup for drizzling
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Heat a griddle or large skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes, or until golden brown. Remove the pancakes from the griddle and set aside.
- In a separate bowl, beat the softened cream cheese with powdered sugar and cinnamon until smooth and fluffy.
- To assemble, place one pancake on a plate, spread a layer of the cheesecake mixture in the center, and top with another pancake to form a sandwich.
- Drizzle the stuffed pancakes with maple syrup and serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 400 kcal | Servings: 4 servings
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