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Minty Raspberry Lemonade cheesecake pancakes

Indulge in a burst of summer flavors with these Mint Raspberry Lemonade Pancakes! Perfectly fluffy and infused with the zesty essence of lemon and the sweetness of ripe raspberries, these pancakes are a delightful treat for any breakfast or brunch occasion. Paired with a luscious Raspberry Cream Cheese Icing and topped with candied lemon, these pancakes are sure to become a favorite in your recipe repertoire. Join me as we embark on a culinary journey to pancake perfection!


  • 2 ¼ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ cup granulated sugar 

  • 1 teaspoon of chopped mint

  • 2 tablespoons butter, melted

  • 2 teaspoons vanilla extract

  • 2 large eggs

  • 1 cup milk

Cream Cheese Mixture:

  • 3 ounces of cream cheese room temperature or softened in the microwave for 20 seconds

  • 2 tablespoons of confectioner sugar

  • 1 teaspoon of lemon extract

Raspberry Sauce:

  • 1 cup of fresh raspberries mashed roughly with a fork

  • 1 tablespoon of sugar

  • 1 tablespoon of honey

  • 1-3 tablespoons of water depending on how thin you prefer the sauce to be


  • Start by making the raspberry sauce: Mix the mashed raspberries, sugar and honey in a microwave safe bowl. Microwave that on high for a minute and a half , then mix it again. Cool down the sauce in the fridge and adjust the amount of water depending on how thin/thick you prefer the sauce to be.

  • Make the cream cheese mixture: Mix all the ingredients in a bowl and set it aside.

  • Start making the pancakes: Preheat your griddle or skillet on medium low heat.

  • In a small bowl, mix together the dry ingredients (flour, baking powder, baking soda and salt). And in a larger bowl, using a whisk mix the wet ingredients (egg, buttermilk, sugar, butter or oil and vanilla).

  • Add the dry ingredients over the wet ingredients and mix them up gently using a spatula (making sure not to over mix the batter, a lumpy batter is much better than a smooth one).

  • Take a 1/4 cup measuring cup and scoop the batter to fill it up, spray the skillet or griddle with an oil spray and pour the batter on to the hot skillet/griddle.

  • Take the 1/2 teaspoon measure of cream cheese mixture (more or less to your taste) and dot about 4 of them on top of each pancake. Gently press the cream cheese mixture to the bottom of each pancake (it will not completely submerge).

  • When bubbles start forming around the edges of the pancake, flip it over and continue to cook the pancakes for about a 1 minute more.

  • Serve the pancakes with the raspberry sauce and fresh raspberries and lemon zest

Get ready to elevate your breakfast game with these Mint Raspberry Lemonade Pancakes! With their refreshing flavor and fluffy texture, these pancakes are a delightful way to start your day. Top them with our creamy Raspberry Cream Cheese Icing and garnish with candied lemon for an extra touch of sweetness. So, gather your ingredients and let's make some pancakes that are sure to brighten your morning! Stay tuned for more delicious recipes and culinary inspiration.

[Photos: Include images of the ingredients, the preparation process, and the final presentation of the Mint Raspberry Lemonade Pancakes with Raspberry Cream Cheese Icing.]


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Looks amazing 👀👀👀😍

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