Berry Cheesecake Gluten Free Pancakes

In an attempt to use up some cream cheese I had in the refrigerator, I thought about creating a cream cheese gluten free pancakes recipe. At first, I thought of just spreading the cream cheese between the pancakes. Then I thought, what about if I could taste gooey chunks of cream cheese in the middle? – and then top them with strawberries, blueberries or blackberries? That would make a cheesecake pancake! I ended up adding some to the batter creamed, and the rest in chunks. Oh my! – very filling and much like a dessert without all the refined sugar!

You can be very creative with this recipe. Add blueberries to the batter, etc.

Gluten Free Berry Cheesecake Pancakes


Yield: Makes 9-10 (1/4 cup batter pancakes)

Gluten Free Berry Cheesecake Pancakes

A super rich gluten free pancakes recipe that may be adjusted to your liking of richness. Do you dare?


  • 8 oz. (1 package) gluten-free cream cheese, divided (I use Philadelphia brand), half cut into small cubes, the size of small marshmallows
  • 1 cup rice flour
  • 2 teaspoons gluten-free baking powder* (I use Rumford's brand)
  • 1 teaspoon xanthan gum*
  • 1/4 teaspoon sea salt
  • 1 egg, beaten
  • 1 cup raw almond milk or other naturally sweetened milk or non-dairy substitute
  • 1/4 oil (I used extra virgin olive oil)
  • 1 pear, peeled and pureed (1/3 - 1/2 cup pear sauce) - (or applesauce)
  • Strawberries, blueberries, blackberries, etc. (see Berry Sauce recipe below)


    For the Pancakes
  1. In a medium size bowl, whisk together flour, baking powder, xanthan gum and salt; set aside.
  2. In the large bowl of your mixer, cream the cream cheese; add beaten egg a little bit at the time until thoroughly blended.
  3. Add pear or applesauce and oil and mix slightly.
  4. Add milk in small amounts until creamy.
  5. Add flour mixture and beat on medium speed until creamy. (batter will be a little thick).
  6. Using a rubber spatula, fold in 4 oz. of cream cheese chunks.
  7. Heat a lightly oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
  8. Cook until pancakes are golden brown on both sides.
  9. Refrigerate any left-overs.
  10. For the Berry Sauce
  11. Set aside some slices or pieces of your berries to be used as garnishing for each pancake stack.
  12. In a small sauce pan, add your strawberries, blueberries, blackberries, etc. Cook on medium heat for about 10 minutes. I used a mixture of blueberries and raspberries.
  13. Add cooked fruit to your blender or food processor and puree.
  14. Strain the pureed fruit through a fine mesh strainer into the same pot. Use a a large spoon or even a whisk to push the fruit through.
  15. Add 2 tablespoons of xylitol, sugar, or your favorite sweetener to taste; and stir.
  16. You may wish to add butter, margarine or spread in between and on top of each stack prior to pouring fruit mixture over pancakes. I like xylitol because it is not bitter like many sugar substitutes.
  17. Top with fruit.


*For a corn-free version be sure to use corn-free xanthan gum or guar gum, and substitute double the amount of baking soda for the baking powder.

If you have a recipe that you already enjoy that you use for gluten-free pancakes you can just add 4 oz. or less of cubed cream cheese in the batter and top with the pureed berry sauce and fruit.


4 Replies to “Berry Cheesecake Gluten Free Pancakes”

      1. Sandra, this is more of a dessert, to me…very rich! I plan on skipping the cream cheese in the batter next time, just leave it in chunks instead. Let me know how it all turns out!

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