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Blueberry Cheesecake Stuffed Pancakes Recipe

Blueberry Cheesecake Stuffed Pancakes Recipe

Learn how to make the best homemade blueberry cheesecake stuffed pancakes with this easy baking recipe. The secret is in the creamy cheesecake filling that melts into the fluffy pancake batter while cooking. Perfect for special weekend breakfasts or brunch gatherings!
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
8 pancakes (4 servings)
An overhead shot of a stack of three golden-brown pancakes on a white ceramic plate, with a dramatic cross-section revealing the luscious cheesecake filling studded with juicy blueberries. The pancakes are drizzled with maple syrup that cascades down the sides, creating glossy pools on the plate. A pat of butter melts on top, while fresh blueberries and mint leaves are scattered around for garnish. The scene is captured in soft morning light streaming through a window, highlighting the steam rising from the warm pancakes and creating a cozy breakfast atmosphere on a rustic wooden table with vintage silverware and a small pitcher of additional syrup nearby.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">300ml buttermilk (or normal milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the cheesecake filling:</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">3 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">150g fresh blueberries (plus extra for serving)</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">Maple syrup</li><li class="ingredients-single-item">Additional fresh blueberries</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Piping bag or zip-lock bag with corner snipped</li><li class="equipment-single-item">Metal spatula</li><li class="equipment-single-item">Ice cream scoop or 1/4 cup measure</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the cheesecake filling. In a medium bowl, beat the softened cream cheese until smooth and free of lumps. This is crucial for a silky filling, so ensure your cream cheese is properly at room temperature. Add the icing sugar, vanilla extract, and lemon juice, then beat until well combined and creamy. Gently fold in 50g of the fresh blueberries, lightly crushing some as you fold to release their juice and create beautiful purple streaks. Transfer the mixture to a piping bag or zip-lock bag and refrigerate while you prepare the pancake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pancake batter, whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt. The baking powder and baking soda work together to create the perfect rise - baking powder provides initial lift while baking soda reacts with the acidic buttermilk for extra fluffiness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. The fat from the butter and eggs will create tenderness in your pancakes, while the buttermilk activates the leavening agents and adds a subtle tang that complements the cheesecake filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and whisk until just combined - you should still see a few small lumps. Overmixing develops gluten, which creates tough pancakes, so a light hand is key here. Let the batter rest for 5 minutes, which allows the flour to fully hydrate and the leavening agents to activate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a non-stick frying pan or griddle over medium heat. When a few drops of water sizzle and evaporate immediately on the surface, it's ready. Lightly grease with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For each stuffed pancake, you'll make a sandwich: Pour about 60ml (1/4 cup) of batter onto the hot surface and allow it to spread naturally into a circle. When small bubbles begin to appear on the surface (about 2 minutes), pipe a generous tablespoon of the cheesecake filling into the center of the pancake, leaving a 2cm border around the edge. Scatter 5-6 fresh blueberries over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Immediately pour another 60ml (1/4 cup) of batter directly on top of the filling, covering it completely. This seals in the filling so it won't leak out. The heat from the first layer will help the second layer spread appropriately. Cook until bubbles form on this new top surface and the edges look set, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully flip the pancake using a wide spatula, supporting both sides to prevent the filling from escaping. Cook for another 2-3 minutes until golden brown and cooked through. The interior temperature should reach about 71°C to ensure the pancake is fully cooked without burning the exterior. Transfer to a warm plate and repeat with remaining batter and filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve the pancakes immediately while warm. The contrast between the hot, fluffy pancake and the slightly cooled, creamy filling creates a wonderful temperature and texture experience. Stack 2 pancakes per serving, then drizzle generously with maple syrup, scatter with additional fresh blueberries, and dust with icing sugar. For an extra special touch, you can add a small dollop of whipped cream or a quenelle of mascarpone on top.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Cheesecake Stuffed Pancakes Recipe?

The recipe uses plain flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter, and vanilla for the pancakes. The filling requires cream cheese, icing sugar, vanilla, lemon juice and blueberries. Serve with maple syrup and additional blueberries.

How to cook Blueberry Cheesecake Stuffed Pancakes Recipe at home?

Learn how to cook Blueberry Cheesecake Stuffed Pancakes by first making a cream cheese filling with blueberries, then preparing a fluffy pancake batter. Create each pancake by pouring batter, adding filling in the centre, topping with more berries, and sealing with additional batter. Flip carefully when bubbles form and cook until golden brown.

Can I make the cheesecake filling without fresh blueberries?

Yes, you can substitute frozen blueberries (thawed and patted dry) or other berries like raspberries or strawberries. You could also make a plain cheesecake filling and serve with blueberry compote on top. The key is ensuring whatever fruit you use isn't too watery.

What's the secret to keeping the filling from leaking out of stuffed pancakes?

The secret is proper sealing - ensure your first pancake layer has set before adding filling, leave a border around the edge, and immediately cover with enough batter to seal completely. Cook until the top forms bubbles before flipping, and use a wide spatula for support when turning.

How can I make these pancakes ahead of time for a brunch gathering?

You can prepare the cheesecake filling a day ahead and keep refrigerated. For the pancakes, cook them completely, cool on a wire rack, then stack with parchment paper between each one. Reheat in a 150°C oven for 5-7 minutes or individually in a pan on low heat.

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Cook for another 2-3 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with remaining batter and filling." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the pancakes immediately while warm. Stack 2 pancakes per serving, then drizzle generously with maple syrup, scatter with additional fresh blueberries, and dust with icing sugar." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "176" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-04-15", "reviewBody": "Perfect weekend breakfast treat! The contrast between the fluffy pancakes and creamy cheesecake filling is divine. My husband requested these for his birthday breakfast!", "name": "Weekend Breakfast Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Khalid", "datePublished": "2024-04-10", "reviewBody": "My kids went absolutely crazy for these pancakes! The blueberry cheesecake filling is genius - just the right balance of sweet and tangy. Worth every minute of preparation time.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-04-08", "reviewBody": "These are truly restaurant-quality pancakes you can make at home! I was intimidated at first, but the instructions were clear and the result was spectacular. The cream cheese filling is absolutely divine!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-04-12", "reviewBody": "I made these for our anniversary breakfast and they were amazing! The technique of sandwiching the filling between two pancake layers works perfectly. I've tried several stuffed pancake recipes and this is by far the best!", "name": "Special Occasion Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-05", "reviewBody": "These freeze surprisingly well! I made a double batch and froze some for busy mornings. Just 90 seconds in the microwave and they're almost as good as fresh. The blueberry and cream cheese combination is unbeatable.", "name": "Practical and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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