Blueberry Cheesecake Pancakes with Lemon Zest {Whole Wheat}

A super sweet breakfast made with whole wheat pancakes, fresh blueberries, and delicious cheesecake filling!

Blueberry Cheesecake Pancakes // A super sweet breakfast made with whole wheat pancakes, fresh blueberries, and delicious cheesecake filling! // www.mesacookingco.com

Welcome to your new favorite way to eat pancakes! Y’ALL I don’t think I can go back to plain pancakes after tossing together this recipe recently!

A little back story to this too: I’ve never thought too much of the whole cheesecake flavor. Growing up, it just never appealed to me, probably because I just couldn’t wrap my mind around cheese with sweets. It’s weird, right?? But in the past couple years, I’ve tried a few more cheesecakes and realized they’re actually very amazing and we all need more of them in our lives.

So, why not toss together a little frosting-like cream cheese filling and spread it over a whole wheat, fluffy pancake?! And with that, you have a tall, beautiful stack of blueberry cheesecake pancakes!!

The pancakes in this recipe are exactly the same as my Fluffy and Soft Whole Wheat Pancakes except we’re going to sprinkle some fresh blueberries over the batter as it cooks on your skillet. When you try this pancake recipe, you’ll realize it is HIGH time to ditch your box mix pancakes because these pancakes taste at least 294x better and have approximately 47 fewer ingredients. Let me break down for you why these pancakes are so amazing: they’re soft, sweet, fluffy, easy to throw together, made with whole wheat, and you probably have all of the ingredients already waiting in your pantry.

Add fresh blueberries and that amazing cheesecake filling, what else do you need on a Saturday morning??

Blueberry Cheesecake Pancakes // A super sweet breakfast made with whole wheat pancakes, fresh blueberries, and delicious cheesecake filling! // www.mesacookingco.com

Blueberry Cheesecake Pancakes // A super sweet breakfast made with whole wheat pancakes, fresh blueberries, and delicious cheesecake filling! // www.mesacookingco.com

I added some lemon zest on top which gave a great zing to the dish and balances the sweet cheesecake filling. You can also fold in a bit of lemon zest into the cheesecake filling, and I think that would be incredible too – will be trying this next time for sure!

This recipe reminds me that I should have some friends over for brunch sometime soon! We have hosted one Saturday brunch at our apartment and it was so very fun. Breakfast food is too delicious to not share with friends from time to time. And one of my favorite things about creating recipes is sharing recipes. There is something special about sharing a meal with friends (old or brand new!) and building relationships over good food. And this is good food! So, I hope this recipe will inspire you to reach out and show some love to the people around you by serving them a warm, delicious meal. Those experiences are so often rewarding!

Blueberry Cheesecake Pancakes // A super sweet breakfast made with whole wheat pancakes, fresh blueberries, and delicious cheesecake filling! // www.mesacookingco.com

Blueberry Cheesecake Pancakes // A super sweet breakfast made with whole wheat pancakes, fresh blueberries, and delicious cheesecake filling! // www.mesacookingco.com

Ugh, these pictures are making me so stinking hungry!! I’ve been totally addicted to pancakes lately, and I will probably (definitely) be making these tomorrow morning!

What’s your favorite pancake flavor? What do I need to try next??

Whole Wheat Blueberry Cheesecake Pancakes
Author: Rachel // Mesa Cooking Co.
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 3 ounces cream cheese, softened
  • 3 Tablespoons powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup packed light brown sugar
  • 1/4 canola oil
  • 2 Tablespoons lemon juice
  • 2 cups whole milk
  • 2 cups whole wheat flour
  • 2 Tablespoons baking powder
  • A pinch of salt
  • 1-2 cups blueberries
Instructions
  1. Make the cream cheese filling: In a small bowl, beat together the cream cheese, powdered sugar, milk and vanilla for about three minutes on medium-high speed, until light and soft. Keep chilled in the fridge until you’re ready to use it.
  2. In another small bowl, stir together lemon juice and milk. Allow to sit for five minutes. Whisk together eggs, brown sugar, and canola oil. Mix in milk mixture and vanilla.
  3. With a wooden spoon or spatula, carefully stir in flour, baking powder, and salt just until combined. It will be thick and lumpy. Allow to sit for ten minutes while you heat up a skillet over medium heat. Do not stir the mixture after the resting stage, simply scoop out the batter with a measuring cup.
  4. Pour the batter onto the skillet in about 1/3 to 1/2 cup portions and sprinkle several blueberries over the pancake. Allow to cook on one side for an additional minute after bubbles appear. Flip the pancake and then continue to cook for another minute or two. Aim for golden-brown on each side. Remove from heat and allow to cool for a few minutes.
  5. Spread a good portion of your cream cheese filling over the top of your pancake. You can alternate pancakes and cream cheese filling for several layers to make a big, beautiful stack of pancakes. Top with some additional fresh blueberries and lemon zest, if desired.
Notes
Storage suggestion: Pancakes and cheesecake filling keep in fridge for up to three days, covered. Do not store together, however. Once you’ve slathered a pancake in this goodness, it is best to eat same day.

If you try these blueberry cheesecake pancakes, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!

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Blueberry Cheesecake Pancakes // www.mesacookingco.com