Lemon Cheesecake Pancakes

    20 minutes

    Light and delicate pancakes made with cream cheese, egg and just a bit of flour and sugar are sprinkled with icing sugar and drizzled with lemon juice.

    2 people made this

    Serves: 4 

    • 225g cream cheese
    • 2 eggs, beaten
    • 5 teaspoons plain flour
    • 1 1/2 teaspoons caster sugar
    • 2 teaspoons butter, melted - divided
    • icing sugar for dusting
    • 1 teaspoon lemon juice
    • 1/2 lemon, cut into wedges

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
    2. Stir in the flour, sugar and 1 teaspoon of melted butter to make a pancake batter.
    3. Heat remaining 1 teaspoon of butter in a heavy fry pan over medium heat.
    4. Drop the pancake batter onto the pan in dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
    5. To serve, sprinkle with icing sugar and drizzle with lemon juice. Serve with lemon wedges.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (17)


    The first time I made these they were odd, like fried cream cheese. I thought I did something wrong but I read the recipe over and over and didn't see any error on my part. We ended up throwing them out. I tried making them a second time and they came out REALLY GOOD! This is what I did for 2 servings: Whipped a batter of 4 oz softened cream cheese, 1/2 CUP FLOUR, 1 teaspoon BAKING POWDER, 2 teaspoons confectioners sugar, , TWO EGGS, 2 teaspoons softened butter, the juice of 1 lemon, 2 teaspoons fine fresh lemon zest, and 1/4 teaspoon almond extract. They had more of a pancake consistency and the flavor was way better too!  -  21 Feb 2012  (Review from Allrecipes USA and Canada)


    I rate this 5 stars because of its uniqueness as I have never made pancakes using cream cheese. I used my hand mixer to blend the ingredients. I misread the instructions and added fresh squeezed lemon juice into the actual batter and as a result, the cream cheese batter had a nice lemon zing to it very much like lemon cheesecake. I made these into silver-dollar sized pancakes and the only problem I had with using butter on the griddle was they browned really quickly around the outer edges. I did not dust with confectioner's sugar instead I added 3 teaspoons of granulated sugar to the batter. Thanks for sharing this recipe. I will defintely make again to serve at brunch.  -  28 Feb 2012  (Review from Allrecipes USA and Canada)


    I really enjoyed these. I thought they were light and tasted delectable. I tried as recipe calls and adding some zest as reviewer suggested. Adding zest changed the flavor only somewhat. Silver dollar size from googling is 1.75" or approx. a good teaspoon. I had griddle at 325 degrees and thought it was appropriate. I am going to make lots of these for Easter Sunrise Service Potluck Breakfast.  -  27 Feb 2012  (Review from Allrecipes USA and Canada)