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Cheesy pancakes are not just for kids anymore! This fun and indulgent breakfast treat takes traditional pancakes to a whole new level by layering them with melted cheddar and drizzling them with a rich cheese sauce. Perfect for a weekend brunch or a special breakfast, this cheesy pancake stack is sure to satisfy your cravings and impress anyone at your table.
Why You’ll Love This Recipe
These cheesy pancakes are a delightful twist on the classic breakfast dish. They’re fluffy, savory, and topped with a luscious cheese sauce that makes each bite irresistible. Whether you’re a cheese lover or just looking to switch up your breakfast game, this recipe is a must-try!
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- Indulgent Flavor: The combination of fluffy pancakes and melted cheddar is pure bliss.
- Easy to Make: Simple ingredients come together quickly for a delicious meal.
- Perfect for Sharing: Stack them high and share with family or friends.
- Customizable: Add your favorite toppings for a personalized touch.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (for the sauce)
- Butter or oil for cooking
How to Make Cheesy Pancake Stack
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of shredded cheddar cheese.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat until all batter is used.
- For the cheese sauce, heat the heavy cream in a small saucepan over medium-low heat. Once warm, whisk in the remaining 1/2 cup of shredded cheddar cheese until melted and smooth. Remove from heat.
- To assemble, stack the pancakes on a serving plate, drizzling each layer with the cheese sauce as you go. Top with extra cheese sauce.
- Serve immediately and enjoy your cheesy pancake stack!
Tips for the Best Results
- Make sure not to overmix the batter; a few lumps are okay for fluffy pancakes.
- Adjust the heat on your skillet as needed to ensure the pancakes cook evenly without burning.
- For a bit of extra flavor, add cooked bacon or chives into the batter before cooking.
Easy Variations
- Substitute cheddar with other cheeses like pepper jack or gouda for a different flavor profile.
- Add cooked sausage or ham into the pancake batter for a heartier meal.
- Top with sautéed mushrooms or spinach for a savory twist.
What to Serve With It
- Crispy bacon or sausage links for a classic breakfast combo.
- A side of fresh fruit like berries or sliced bananas for a refreshing contrast.
- Maple syrup or hot sauce for an added kick.
Storage and Reheating
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat or pop them in the microwave for about 30-60 seconds until heated through. The cheese sauce can also be stored in the fridge for a couple of days; reheat gently on the stove before serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese (for the sauce)
- Butter or oil for cooking
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of shredded cheddar cheese.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat until all batter is used.
- For the cheese sauce, heat the heavy cream in a small saucepan over medium-low heat. Once warm, whisk in the remaining 1/2 cup of shredded cheddar cheese until melted and smooth. Remove from heat.
- To assemble, stack the pancakes on a serving plate, drizzling each layer with the cheese sauce as you go. Top with extra cheese sauce.
- Serve immediately and enjoy your cheesy pancake stack!
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Notes: Adjust the cheese types for different flavors and enjoy with your favorite sides!
