Description
Strawberry Cheesecake Pancakes bring pure breakfast joy straight to your morning table. Creamy cheesecake filling nestled between fluffy pancakes creates a delightful weekend treat that feels like dessert for breakfast.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 6 ounces cream cheese
- 2 cups fresh strawberries
- 1 cup buttermilk
- 2 large eggs
Supporting Ingredients:
- 2 tablespoons butter
- ¼ cup sugar
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
Seasoning Ingredients:
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Whipped cream
Instructions
- Craft your strawberry sauce by combining 2 cups strawberries, ¼ cup sugar, and 2 tablespoons lemon juice in a saucepan. Simmer over medium-low heat for 12-15 minutes until sauce thickens.
- Mash strawberries with a spoon for a smoother consistency. Keep the sauce warm and set aside.
- Mix 2 cups flour, 2 teaspoons baking powder, and ¼ teaspoon salt in a large bowl.
- In a separate bowl, beat 4 ounces cream cheese and ¼ cup sugar until smooth using an electric mixer.
- Add 2 eggs to the cream cheese mixture one at a time, blending thoroughly between each addition.
- Pour 1 cup buttermilk, 2 tablespoons melted butter, 1 teaspoon lemon juice, and 1 teaspoon vanilla into the cream cheese mixture. Blend until completely smooth.
- Gently fold wet ingredients into flour mixture. Do not overmix the batter.
- Incorporate remaining cream cheese cubes into batter. Let mixture rest 10 minutes.
- Preheat griddle or pan to medium heat (around 350°F). Lightly grease with cooking spray.
- Drop ¼ cup batter per pancake onto hot surface. Cook 2-3 minutes until small bubbles form.
- Flip pancakes and cook an additional 1-2 minutes until golden brown.
- Store cooked pancakes in a low-temperature oven (200°F) to keep warm.
- Serve pancakes stacked with dollops of whipped cream and warm strawberry sauce drizzled on top.
Notes
- Let the batter rest for 10 minutes to help the pancakes become fluffy and light, giving the flour time to absorb the liquid.
- Carefully fold the cream cheese cubes into the batter to create pockets of creamy texture throughout the pancakes.
- For a gluten-free version, swap out regular flour with a cup-for-cup gluten-free flour blend and add an extra tablespoon of buttermilk.
- Keep pancakes warm in a low oven (200°F) on a baking sheet while cooking the entire batch, ensuring everyone gets hot pancakes at the same time.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Cheesecakes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg