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Key Lime Cheesecake Pancakes


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Rate this recipe 4.6/5 (10 Votes)


  • Buttermilk Pancakes:
  • 1 1/2 cups flour
  • 3 tbs sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 oz melted unsalted butter
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups buttermilk
  • Zest from 1.5 key limes
  • Cheesecake Topping:
  • 3 oz cream cheese
  • 2 tbs butter
  • 1/2 cup heavy whipping cream
  • Zest from 1.5 key limes
  • 1/2 tsp vanilla extract
  • 2 tbs sugar
  • Coconut is optional


Adapted from


Step 1

Whisk together the wet pancake ingredients until combined.

Whisk in the dry ingredients, including key lime zest and let the batter stand for about 10 minutes. (This is a good time to preheat your cooking pan on medium heat and start the topping.)

Cook the pancakes, in the preheated pan, for about a minute or two on each side.
Check the pancakes by pressing lightly in the center, if its firm the pancakes are done.

In a small sauce pot, (on medium heat,) combine butter, cream cheese and key lime zest.
Using a silicone covered whisk, whisk the ingredients together until smooth.

Slowly pour in the heavy cream while stirring.
Add vanilla and sugar. Keep stirring until smooth.

Bring to a low boil and take off heat.

Top of the pancakes with sauce when serving. You can sprinkle with some coconut flakes if you'd like.


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