Cream Cheese Syrup for Pancakes

What better to drizzle over pumpkin pancakes, carrot cake pancakes or even red velvet pancakes with than a syrup that tastes like cheesecake! This easy recipe has few ingredients and is ready in 15 minutes!

Why You'll Love This Recipe

• Tastes like Cheesecake!!! Like a sweet treat for your breakfast or brunch recipes!
• Delicious on those fluffy golden brown pancakes and waffles too!
• Ready in 15 minutes!
• This syrup recipe contains no corn syrup!

Ingredient Notes

• Butter - both salted butter and unsalted butter work!
• Vanilla Extract - No need to use clear vanilla, regular vanilla doesn't change the color of the syrup noticeably.
• Cream Cheese - You can use regular or reduced fat cream cheese.

How to Make Step by Step Instructions

• It's very helpful for the cream cheese to be at room temperature for this recipe.
• Over medium-high heat melt the butter in a medium saucepan (a small saucepan may boil over)
• Add the sugar and buttermilk.
• Bring to a boil and boil for 1 minute.

• Place the cream cheese in a deep medium bowl or 4 cup measuring cup.
• Beat the hot syrup into the cream cheese with an electric mixer or hand beaters at a medium speed until completely smooth.
• Pour back into the pot.

• Whisk in the vanilla and the baking soda.
• The syrup will foam up quite a bit and be very fluffy!
• Serve over your favorite pancakes.

Recipe FAQs and Expert Tips

Pancake Recipes to go with this Syrup!

• Cinnamon Swirl French Toast
• Zucchini Bread Pancakes
• Carrot Cake Pancakes
• Chocolate Pancakes
• Red Velvet Pancakes
• Fluffy Toasted Coconut Pancakes

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Cream Cheese Syrup Recipe

Mindee

What better to drizzle over pumpkin pancakes or red velvet pancakes with than a syrup that tastes like cheesecake!  This easy recipe has few ingredients and is ready in 15 minutes!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Breakfast

Cuisine American

Servings 2 Cups Syrup

Ingredients

  

1x2x3x

• 2 Cups Sugar
• 1 Cup Butter
• 1 Cup Buttermilk
• 8 oz Cream Cheese softened
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

Instructions

 

• In a deep pot over medium high heat, melt the butter.
• Add the sugar and buttermilk.
• Bring to a boil and boil for 1 minutes.
• In a deep bowl or 4 cup measuring cup, beat the hot syrup into the cream cheese until completely smooth.
• Pour back into the pot.
• Whisk in the vanilla and baking soda.
• The syrup will foam up a lot and become very fluffy.
• Serve!

Notes

• Store this syrup in the fridge for up to a week.
• This syrup will separate in the fridge.  Heat bits at a time in the microwave and stir to redistribute the syrup.
• Reheated syrup won't be fluffy again but tastes just as amazing!

Related Recipe:  Lemon Cream Syrup (with Video)

Keyword cheesecake, cream cheese sauce, cream cheese syrup

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Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

• Easy Lemon Bundt Cake
• Fluffy Lemon Jello
• Copycat Italian Cheese Bread
• No Bake Peanut Butter Bars
• Mini

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