Description
Delight in these Fluffy Strawberry Cheesecake Pancakes, featuring a light and airy pancake base layered with a creamy cheesecake filling and topped with sweet, fresh strawberries. Perfect for a decadent breakfast or brunch, these pancakes combine the comforting flavors of cheesecake with juicy strawberries for an irresistible treat.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Strawberry Topping
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
Instructions
- Mix dry ingredients. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients and batter. In another bowl, mix the milk, egg, and melted butter, then pour into the dry ingredients and stir gently until just combined to avoid overmixing.
- Prepare cheesecake filling. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Heat skillet. Preheat a non-stick skillet over medium heat, approximately 350°F, and lightly grease the surface to prevent sticking.
- Cook pancake base with filling. Pour 1/4 cup of pancake batter onto the skillet, then add a dollop of cheesecake filling in the center of the batter.
- Top with more batter and cook. Spoon another tablespoon of pancake batter over the cheesecake filling, cooking until bubbles form on the surface, which should take about 2-3 minutes.
- Flip and finish cooking. Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden brown and cooked through.
- Repeat process. Continue cooking the remaining batter and cheesecake filling in the same manner until all pancakes are made.
- Prepare strawberry topping. Combine sliced strawberries with granulated sugar in a small bowl and let it sit for 10 minutes to allow the juices to release, creating a sweet topping.
Notes
- Do not overmix the pancake batter to keep pancakes fluffy.
- Use softened cream cheese for a smooth cheesecake filling texture.
- Adjust cooking heat as needed to prevent pancakes from burning.
- The strawberry topping can be made ahead and refrigerated for up to a day.
- Serve pancakes hot with the strawberry topping for best flavor.
