Can I ask you a very important question????
Are you a pancake or a waffle? What I mean is, which are you a bigger fan of?
Pretty much everyone in my house will eat either one but there is definitely a split in opinions over which is better. Ironically, it’s mostly the boys that prefer waffles and the girls that go for the pancakes. If it was a question of devotion though, the girls would absolutely win the prize. Seriously, a few of my sisters could probably live on pancakes with how much they adore them. Personally, I ride the fence on this one. There is just no way I can decide between these two. Ha, I can’t even choose between life’s most basic rivals like chocolate and vanilla.
Okay, these pancakes today are all about the swirl. Trying to get the perfect spiral of both cheesecake flavor and raspberry was no picnic, let me tell you. In fact, I had such a difficult time with it for some reason, you’d think it was rocket science. At the end of the day I ended up with a large pile of the ugliest pancakes (if you could even call them pancakes) you’ve ever seen, an entire counter top of dishes that I’d dirtied from trying even more different combinations than usual for a single recipe, and a cranky me. This doesn’t happen very often, but I can’t say that it never has. Sometimes I just have days where it feels like no matter what, nothing works the way I plan. This was one of those days.
The good news is that I am pretty stubborn and finally, after a few close calls where I felt like redecorating the walls with my failed pancake batters, I did it! In my moment of glorious victory I held up that first lovely swirled cake and danced around feeling a little too proud of it. I probably looked like a 3-year-old too, but who cares, I’d made my swirly pancakes work!
After all that I felt like this swirl that I had put so much time into achieving should receive its due amount of stardom so I went with simple toppings, some whipped cream, fresh (frozen) raspberries, and a light dusting of powdered sugar for good measure. Feel free add whatever toppings you’d like though.
I have to tell you, there may or may not have been a few rogue chocolate chips that made their way into some of these and then on top during their testing period. We’re a little bit chocolate obsessed around here so you had to see that coming. Another thing you can do is to try different flavors of jelly or jam. As long as it doesn’t have any large chunks so that you can still pipe it, just about any kind should work. Ooohhh, and I’m thinking even apple butter or lemon curd would be amazing to try also.
Bottom line, these can be made to match the season or just your personal taste. Have some fun with them. What really matters is that you guys try them! I mean, I’m not gonna sugar-coat this too much. You should know right now that it may take you a few tries to get perfect swirls, but once you do you’ll most likely be inspired to make swirled pancakes from now on because they’re just so swirly, and gorgeous, and, and so much fun, and YUM! Oh, and did I mention that you need to make them???
Raspberry Cheesecake Swirled Pancakes
Upgrade your favorite breakfast by making these decadent swirly raspberry cheesecake pancakes!
- 1/4 cup sugar
- 1 1/2 cups almond milk
- 2 teaspoons apple cider vinegar
- 1/2 cup coconut cream *see note
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups all purpose flour
- 3 tablespoons vegan "cream cheese" softened
- 3 tablespoons coconut cream *see note
- 1 teaspoon vanilla extract
- 3 1/2 tablespoons sugar
- 1 teaspoon lemon juice
- 3 tablespoons flour
- 1/4 + 2 tablespoons 6 tablespoons raspberry jelly
- 1/4 cup flour
- soy whipped cream
- powdered sugar
- fresh raspberries
- additional raspberry jelly
- dairy free chocolate chips
Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking soda, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).
To make the swirl mixtures: Whisk the softened cream cheese in a medium bowl until completely lump free. Stir in the coconut cream, vanilla, sugar, and lemon juice until combined, then whisk in flour until smooth. For the raspberry swirl, whisk the jelly and flour together until smooth in another small mixing bowl.
Fit two small tipped piping bags or small plastic baggies into clean glasses to hold them up and pour the raspberry mixture into one and the cheesecake mixture into the other and twist the back so that they are ready for piping. Set aside until ready to swirl onto the pancakes.
Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes. Do just a few at a time and as soon as you pour the batter work as quickly as you can to swirl, first the cheesecake and then the raspberry, mixtures over each pancake while it's cooking. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done. (Tip: to get the best swirls you'll want to cook the pancake as much as possible on the opposite side before flipping so that you don't need to cook the swirl side very long. This keeps it from getting browned over on the griddle.)
Serve pancakes hot with desired toppings