Clarissa Dickinson

Cheesecake Stuffed Pink Velvet Pancakes

Clarissa Dickinson
Cheesecake Stuffed Pink Velvet Pancakes

I like pink breakfast foods and I don’t think there’s really much else to say.


Makes: 6 pancakes                 Total time: 45 minutes


  • Waffles

  • 1 cup white flour

  • 2 teaspoons baking powder

  • 2 tablespoons white sugar

  • Pinch of salt

  • 1/4 cup butter, melted

  • 3/4 cup + 2 tablespoons buttermilk

  • 1 teaspoon vanilla

  • 1 egg

  • 1/4 teaspoon pink food coloring

  • Cheesecake filling

  • 4 oz cream cheese

  • 2 tablespoons sugar

  • 1 tablespoon heavy cream

Step 1: Whisk together the ingredients for the cheesecake filling and spoon 6 spoonfuls onto a lined baking sheet. Spread each spoonful out into 2 inch diameter circles (see photo). Freeze for 30 minutes until solid.

Step 2: To make the pancakes, in a medium mixing bowl whisk together flour, baking powder, sugar and salt. Set aside.

Step 3: In a different bowl, whisk together melted butter, buttermilk, vanilla, egg and pink food coloring.

Step 4: Mix together the wet and dry ingredients until just combined.

Step 5: Heat a pan on medium low and spoon 1/8 cup batter into the greased pan. Immediately place one of the frozen cheesecake rounds in the middle of the batter, lightly press it down, then completely cover with additional batter. Cook until air bubbles begin to form in the batter, then flip and cook the other side.

Step 6: Let the pancakes cool slightly and then serve fresh! To dress them up, add whipped cream and strawberries.