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Layered with fluffy pancakes, tangy cream cheese, and lots of fresh juicy peaches, these pancake stacks are easy to throw together and so perfect for summer brunching.
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Peaches 'n' Cream Pancake Cheesecake Stacks

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 439kcal

Ingredients

Pancakes

  • 1 large egg
  • 3 tablespoons vegetable oil
  • 2 tablespoons coconut sugar or brown sugar
  • 2 cups milk
  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Filling

  • 8 oz cream cheese softened
  • 1/4 cup agave syrup
  • 2 teaspoons vanilla extract
  • 2 medium peaches pitted and thinly sliced
  • Powdered sugar for topping

Instructions

  • Make the pancakes: In a medium bowl, beat egg, oil, sugar, and milk until smooth. Whisk in flour, baking powder, baking soda, and salt until a smooth batter forms.
  • Heat a greased skillet to medium-high. Working in batches, cook pancakes by 1/4-cupfuls 1-2 minutes on each side until golden brown. Keep pancakes warm.
  • Make the filling: Place cream cheese, agave, and vanilla in a medium bowl and beat on high speed until completely smooth and creamy.
  • Assemble the pancake stacks: Spread one pancake with a few tablespoons of cream cheese and top with sliced peaches. Repeat layers a total of three times to assemble a three-layer pancake stack. Repeat with remaining pancakes, cream cheese, and peaches. Enjoy!!

Nutrition

Serving: 6g | Calories: 439kcal | Carbohydrates: 48.6g | Protein: 12.2g | Fat: 23.2g | Saturated Fat: 10.9g | Polyunsaturated Fat: 12.3g | Cholesterol: 79mg | Sodium: 374mg | Fiber: 4.5g | Sugar: 8.1g