Gluten-Free Cheesecake Pancakes

Name: Gluten-Free Cheesecake Pancakes
Prep time: 20 min
Total time: 20 min
Ingredients: 3 oz (85 g) cream cheese (from 8-oz/250 g package); 1 cup Bisquick™ Gluten Free mix; 1 cup milk; 2 tablespoons vegetable oil; 1 teaspoon grated lemon peel; 1 tablespoon lemon juice; 1 egg; 1 cup sliced fresh strawberries; 1/2 cup strawberry syrup for pancakes

Save Recipe

Prep 20 min
Total 20 min

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.

Jan 18, 2018

Ingredients

3 oz (85 g) cream cheese (from 8-oz/250 g package)
1 cup Bisquick™ Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg

1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Steps

1

Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.
2

Cut cream cheese into 1/4-inch cubes; set aside. In large bowl, stir all remaining pancake ingredients until well blended. Stir in cream cheese.
3

Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
4

For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
5

In small bowl, mix strawberries and syrup; serve with pancakes.

Expert Tips

Tip 1
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Tip 2
Substitution Substitute your favourite fresh fruit and pancake syrup for the strawberries and strawberry syrup.