Strawberry Cheesecake Pancakes Recipe
If you’re looking for a dreamy breakfast that brings together the best of both worlds, look no further than Strawberry Cheesecake Pancakes. Imagine classic, fluffy pancakes layered with tangy-sweet cheesecake filling, fresh juicy strawberries, and a generous drizzle of strawberry syrup—each bite is a deliciously decadent celebration! Whether you’re indulging on a slow weekend brunch or planning something special for a loved one, Strawberry Cheesecake Pancakes have that irresistible wow factor, guaranteed to make every morning feel like a treat.
Ingredients You’ll Need
What’s wonderful about this recipe is how it transforms simple, familiar ingredients into something truly magical. Every component, from the classic pancake base to the rich filling and bright strawberry topping, adds its own flair to the final dish. Let’s take a closer look at what you’ll need, and why each element matters.
- All-purpose flour: This is the backbone of the pancake, providing structure for that fluffy, tender bite.
- Granulated sugar: Adds gentle sweetness that helps the pancakes brown beautifully.
- Baking powder: Gives the pancakes their signature lift and airy texture.
- Baking soda: Works alongside the buttermilk to create light and tender cakes.
- Salt: A pinch brings all the flavors together and balances the sweetness.
- Buttermilk: Its tang ensures moist pancakes with just the right amount of richness.
- Large egg: The essential binder, making everything cohesive and fluffy.
- Unsalted butter (melted): A touch of richness that makes every bite extra special.
- Vanilla extract: For warmth and that comforting classic bakery aroma.
- Cream cheese (softened): The creamy heart of the cheesecake filling—make sure it’s room temperature for easy blending.
- Powdered sugar: Sweetens and smooths out the cream cheese for a luscious filling.
- Lemon juice: Just a splash brightens up the cheesecake layer and cuts through the sweetness.
- Fresh strawberries (sliced): The star of the show—choose ripe, ruby-red berries for a juicy burst in every bite.
- Strawberry syrup or jam (warmed): Drizzle this over the top for extra strawberry flavor and a stunning presentation.
- Whipped cream (optional): A cloud-like finishing touch for those who love a little extra indulgence.
How to Make Strawberry Cheesecake Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a medium-sized bowl and whisking together the flour, sugar, baking powder, baking soda, and salt. Stirring these together ensures the leavening agents are evenly distributed, promising pancakes that rise evenly and have that picture-perfect texture.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk up the buttermilk, egg, melted butter, and vanilla extract. The key is to blend the wet ingredients thoroughly—this is what brings richness and that lovely hint of vanilla to your Strawberry Cheesecake Pancakes.
Step 3: Make the Pancake Batter
Pour the wet mixture into the dry ingredients, and gently stir just until combined. A few lumps are totally fine and actually help keep the pancakes light and fluffy. Try not to overmix, as this could make the pancakes tough.
Step 4: Prepare the Cheesecake Filling
In a small bowl, beat the softened cream cheese, powdered sugar, and lemon juice together until smooth and creamy. This luscious filling is what gives your pancakes that unmistakable cheesecake magic, with just the right balance of sweetness and tang.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Ladle about 1/4 cup of batter for each pancake onto the surface. Cook until you see bubbles forming on the surface (about two minutes), then flip and cook the other side until golden brown. Each pancake will come out fluffy and beautifully golden.
Step 6: Layer and Assemble
As you build your Strawberry Cheesecake Pancakes stack, spread or pipe a generous layer of the cheesecake filling between each pancake. Then, pile on plenty of sliced strawberries and spoon over warm strawberry syrup or jam. If you love an extra splurge, a cloud of whipped cream is the perfect finish!
How to Serve Strawberry Cheesecake Pancakes
Garnishes
For that signature brunch-worthy look, finish your Strawberry Cheesecake Pancakes with extra sliced strawberries, a drizzle of strawberry syrup, a sprinkling of powdered sugar, or a big swirl of homemade whipped cream. Try a sprig of fresh mint for a pop of color and freshness.
Side Dishes
To round out breakfast, serve your pancakes with a light fruit salad, crispy strips of bacon for a salty complement, or a side of creamy Greek yogurt. If you’re keeping things sweet, a glass of fresh orange juice or a cappuccino would pair beautifully as well!
Creative Ways to Present
You can build a tall, elegant stack for the classic wow effect, or serve individual pancakes with a dollop of cheesecake filling and toppings artfully arranged. For special occasions, try turning the pancakes into “roll-ups” with the filling and strawberries inside—perfect for brunch platters or serving a crowd.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Strawberry Cheesecake Pancakes, let them cool completely before layering them with parchment between each pancake. Store the pancakes and cheesecake filling separately in airtight containers in the fridge. They’ll stay fresh and delicious for up to three days.
Freezing
For longer storage, freeze the plain pancakes between layers of wax paper in a zip-top freezer bag. The cheesecake filling can be frozen separately in a small container. Defrost both overnight in the refrigerator before reheating and assembling.
Reheating
To bring your pancakes back to life, warm them in the microwave for 20-30 seconds, or pop them into a 300°F oven until heated through. Give the cheesecake filling a good stir before spreading it on, or let it stand at room temperature to soften if needed.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries—just be sure to thaw and drain them before layering onto your Strawberry Cheesecake Pancakes to prevent excess moisture.
Is there a dairy-free version of this recipe?
Definitely! Swap the buttermilk for almond or oat milk with a splash of lemon juice, choose dairy-free cream cheese, and use plant-based butter for delicious non-dairy Strawberry Cheesecake Pancakes.
Can I make the batter ahead of time?
You can mix the dry ingredients the night before and the wet ingredients separately, but for fluffiest results, combine just before cooking. The cheesecake filling, however, can be made in advance and refrigerated.
How do I make the pancakes extra fluffy?
A light hand with the batter is key—stir gently, don’t overmix, and cook the pancakes as soon as you combine everything. Using room temperature ingredients also helps create those lofty, pillowy stacks.
Can I swirl the cheesecake filling directly into the pancake batter?
Absolutely! For a fun marbled effect, drop small dollops of the cheesecake filling onto the pancake batter as it cooks, then swirl gently with a toothpick. It’s a delightful twist on the classic Strawberry Cheesecake Pancakes experience.
Final Thoughts
There’s nothing quite like waking up to a plateful of Strawberry Cheesecake Pancakes, whether it’s a special occasion or simply a day that deserves a little extra sweetness. Go ahead—delight your taste buds and brighten your morning with this unforgettable breakfast treat!
Print
Strawberry Cheesecake Pancakes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fluffy pancakes with a creamy cheesecake filling and fresh strawberries in these Strawberry Cheesecake Pancakes. Perfect for a special breakfast or brunch treat!
Ingredients
Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1/2 teaspoon vanilla extract
Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon juice
Toppings:
- 1 cup fresh strawberries (sliced)
- 1/4 cup strawberry syrup or jam (warmed)
- whipped cream for topping (optional)
Instructions
- Pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir just until combined.
- Cheesecake Filling: In a small bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- Cooking: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, then flip and cook until golden.
- Assembly: Stack the pancakes, spreading or piping a layer of cheesecake filling between them. Top with sliced strawberries, warm strawberry syrup, and whipped cream if desired.
Notes
- To save time, prepare the cheesecake filling in advance and refrigerate.
- You can also swirl the filling directly into the pancake batter for a marbled effect.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 340
- Sugar: 18g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
