Romantic Lemon Cheesecake Pancakes

“These delicate pancakes are elegant enough for dessert!”


  • 8 ounces cream cheese, softened
  • 2 eggs, beaten
  • 5 teaspoons all-purpose flour
  • 1 1/2 teaspoons white sugar
  • 2 teaspoons butter, melted – divided
  • confectioners’ sugar for dusting
  • 1 teaspoon lemon juice
  • 1/2 lemon, cut into wedges


  1. Beat the cream cheese with an electric mixer until smooth. Blend in the eggs.
  2. Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
  3. Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
  4. Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
  5. To serve, sprinkle with confectioners’ sugar and drizzle with lemon juice. Serve with lemon wedges.


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