Description
These Strawberry Cheesecake Pancakes combine fluffy, creamy batter with rich cheesecake filling and a sweet, tangy strawberry topping, perfect for a decadent breakfast or brunch.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
Strawberry Topping
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, for a thinner consistency)
Instructions
- Make the Strawberry Topping: In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and vanilla extract.
- Cook the Topping: Heat over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release juices and the mixture thickens.
- Cool the Topping: Remove from heat and let it cool slightly while preparing other elements.
- Prepare the Cheesecake Filling: In a medium bowl, whisk together softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour wet ingredients into dry and stir until just combined, being careful not to overmix.
- Fold in Cream Cheese: Gently fold in the softened cream cheese until evenly distributed, creating slight lumps in the batter.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour about 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set; flip and cook 1-2 minutes until golden.
- Keep Warm and Repeat: Continue cooking remaining batter, keeping pancakes warm as you go.
- Assemble: Stack pancakes on plates, spread cheesecake filling on each stack evenly.
- Add Strawberry Topping: Spoon the cooked strawberry mixture over the cheesecake filling on pancakes.
- Optional Garnish: Drizzle with maple syrup or add whipped cream if desired.
- Serve: Serve immediately and enjoy the indulgent combination of flavors.
Notes
- Do not overmix the pancake batter to keep pancakes fluffy.
- Use softened cream cheese for easy folding into batter and smooth filling.
- Cook strawberry topping gently to avoid burning and maintain fresh flavor.
- For thinner cheesecake filling, substitute milk for heavy cream.
- Keep cooked pancakes warm in a low oven (around 200°F) while finishing the batch.
- Fresh strawberries work best for the topping but frozen can be used if thawed and drained.
