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
Scale
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
