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Cherry Cheesecake Pancakes
Cherry Cheesecake Pancakes

Cherry Cheesecake Pancakes

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Cook Minutes 30 Min
Prep : 30 Min
A perfect recipe for Sunday brunch, these pancakes are sure to please. Perfectly fluffy and done in minutes, these pancakes are served with a cream cheese topping and cooked sweet cherries. Why wait? Try this delicious pancake recipe today!
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups fresh dark sweet cherries, pitted
1/4 cup sugar, divided
1 cup flour
1 Tbsp. Magic Baking Powder
1/2 tsp. salt
1 egg
1 cup plus 2 Tbsp. milk, divided
2 Tbsp. oil
1/4 cup Philadelphia Cream Cheese Product
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Cook cherries and 2 Tbsp. sugar in saucepan on medium heat 12 to 15 min. or until cherries are broken down and liquid is reduced by about half, stirring frequently. Remove from heat.
Step 2
Combine flour, baking powder, salt and remaining sugar in large bowl. Whisk egg, 1 cup milk and oil in separate bowl until blended. Add to flour mixture; stir just until blended.
Step 3
Heat large nonstick skillet or griddle on medium-high heat. 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.
Step 4
Mix cream cheese and remaining milk in medium bowl until blended. Gently stir in Cool Whip in batches.
Step 5
Serve pancakes topped with cream cheese mixture and cherry mixture.
Kraft Kitchen Tips!
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Substitute
Substitute blueberries for the cherries.
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Special Extra
Add 1/4 cup chocolate chips to pancake batter before cooking as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Total fat 18 g
28 %
Saturated fat 8 g
40 %
Cholesterol 65 mg
Sodium 670 mg
28 %
Total carbohydrate 58 g
19 %
Dietary fibre 3 g
12 %
Sugars 29 g
Protein 9 g
Vitamin A
10 %
Vitamin C
10 %
Calcium
25 %
Iron
15 %
Servings
4 servings, 2 topped pancakes (176 g) 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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