These Blueberry Lemon Cheesecake Pancakes are a perfectly legitimate way to have cheesecake for breakfast! These blueberry lemon cheesecake pancakes are quick, easy and amazing!
There’s really nothing like taking a dessert and turning it into a breakfast. In my eyes, it’s a perfectly socially acceptable way to get your sweet fix without the guilt you’d have if you ate a slice of chocolate cake before the school run.
I've been looking forward to sharing this creation with you. I did something similar last year as part of my sweet toasties series and I've been meaning to make something with the mascarpone/lemon curd/blueberry compote combination ever since.
I originally shared it over at the beautiful Craftberry Bush blog, but Lucy is kind enough to let me include the recipes I create for her on my blog too, so we can all enjoy pancakes together yay!!
These light and fluffy pancakes taste amazing with the addition of creamy mascarpone (you can replace with Greek yogurt if you like), lemon curd and some ultra-quick blueberry compote.
My kids love it when I photograph pancake recipes.
I know there’s no way on earth I’d be able to make and photograph them first thing (so they could have them for breakfast). I’d just have two whiney kids, standing at the edge of the frame with bellys rumbling and Oliver Twist eyes.
So instead I give them breakfast as normal, and then make the pancakes mid-morning. No-one in my house is ever going to say no to pancakes for lunch. Especially these pancakes!!
The recipe makes 12, so if you have some mix leftover, make the pancakes anyway. Then let them cool and layer between pieces of baking parchment. You can then store in the fridge for the next day, or pop them in a bag and freeze them (defrost them the night before you need them). Then pop them in the toaster to heat through for a speedy pancake fix.
The Blueberry Lemon Cheesecake Pancakes Recipe:
Blueberry Lemon Cheesecake Pancakes
- 210 g (1 ¾ cups) plain (all-purpose) flour
- 1 tbsp baking powder
- 3 tbsp light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- 1 pinch of salt
- zest of 2 lemons
- 300 ml (1 ¼ cups) milk - half-fat or full-fat
- 1 tbsp vegetable oil - or coconut oil
- 8 tbsp mascarpone
- 4 tbsp good quality lemon curd
- 300 g (2 cups) fresh blueberries
- 2 tbsp water
- 50 g (¼ cup) sugar (granulated or superfine)
- Place the flour, baking powder, sugar, egg, vanilla extract, salt, zest of one of the lemons, and milk in a large bowl. Use a balloon whisk to mix until combined.210 g (1 ¾ cups) plain (all-purpose) flour, 1 tbsp baking powder, 3 tbsp light brown muscovado sugar, 1 egg, 1 tsp vanilla extract, 1 pinch of salt, zest of 2 lemons, 300 ml (1 ¼ cups) milk
- Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).1 tbsp vegetable oil
- Whilst the pancakes are cooking, place the blueberries, water, and granulated sugar in a pan and heat for about 5 minutes until the blueberries release their colour and the sugar dissolves. Turn off the heat and put to one side to cool slightly.300 g (2 cups) fresh blueberries, 2 tbsp water, 50 g (¼ cup) sugar (granulated or superfine)
- To assemble, stack 3 pancakes on each plate. Top each stack with 2 tbsp mascarpone, 1 tbsp of lemon curd, and 2-3 tbsp of the blueberry compote. Sprinkle with the remaining lemon zest and serve.8 tbsp mascarpone, 4 tbsp good quality lemon curd