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Strawberry Cheesecake Pancakes
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Strawberry Cheesecake Pancakes

30 Min(s)
30 Min(s) Prep
They start out as your usual pancakes. Then—pow!—you top them with sweetened cream cheese and strawberries. Cheesecake pancakes. How brilliant is that?
What You Need
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8 servings
Original recipe yields 8 servings
1 cup flour
2 Tbsp. granulated sugar
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1 egg
1 cup milk
2 Tbsp. oil
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. powdered sugar
2 cups quartered strawberries
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Let's Make It
1
Stir first 4 ingredients in large bowl with whisk until blended. Whisk egg, milk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended.
2
Heat large nonstick skillet or griddle on medium-high heat. Working in batches, pour 1/4 cup batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides.
3
Mix cream cheese and powdered sugar until blended. Serve over pancakes; top with strawberries.
Kitchen Tips
Tip 1
Substitute
Substitute whatever fruit you have on hand, such as blueberries or chopped mangos, for the quartered strawberries.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 400mg
17%
Total Carbohydrates 23g
8%
Dietary Fibers 1g
4%
Sugars 10g
20%
Protein 5g
10%
Vitamin A
4%
Vitamin C
40%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1 pancake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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