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The Boat Shed Kitchen

Apple Cheesecake Pancakes

Soft, cinnamon-spiced pancakes made with chunky applesauce are sandwiched with a creamy vanilla cheesecake filling in this decadent breakfast twist. Perfect for cozy weekends or a sweet holiday brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pancake sandwiches
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 1 cup chunky applesauce
  • 2 tablespoons unsalted butter melted
  • 1 cup milk
  • 1 large egg
Cheesecake Filling:
  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Method
 

  1. In a large bowl, whisk together flour, salt, cinnamon, baking powder, and sugar.
  2. Add applesauce, melted butter, milk, and egg; stir gently until just combined.
  3. Heat griddle to 350°F, lightly grease, and pour batter in ½ cup portions.
  4. Cook until bubbles form and edges set, flip, and cook until golden brown.
  5. Beat cream cheese and sugar until smooth; mix in vanilla.
  6. Pipe or spoon cheesecake filling on one pancake and top with another.
  7. See full steps with tips & photos → https://theboatshedcafe.com/apple-cheesecake-pancakes/

Notes

• For a stronger apple flavor, use spiced applesauce or add a dash of nutmeg.
• If the filling feels too soft, chill it for 10 minutes before assembling.
• These pancakes reheat beautifully—just warm in the oven or microwave.