Description
These Fluffy Strawberry Cheesecake Pancakes combine soft, airy pancakes with a creamy cheesecake filling and a sweet, fresh strawberry topping. Perfect for a decadent breakfast or brunch, they offer a delightful balance of textures and flavors that are sure to impress.
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, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the milk, egg, and melted butter together, then pour this mixture into the dry ingredients and stir until just combined, avoiding overmixing to keep pancakes fluffy.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy to create the cheesecake filling.
- Heat Skillet: Preheat a non-stick skillet over medium heat (about 350°F). Lightly grease the skillet with butter or oil to prevent sticking.
- Cook Pancakes with Filling: Pour 1/4 cup of pancake batter onto the skillet to form a pancake, then add a dollop of cheesecake filling in the center. Cover the filling with another tablespoon of pancake batter to seal.
- Cook Until Bubbles Form: Allow the pancake to cook for 2-3 minutes until bubbles appear on the surface and edges begin to set.
- Flip Pancake: Carefully flip the pancake and cook for another 2-3 minutes until the second side is golden brown and the pancake is cooked through.
- Repeat Process: Continue cooking the remaining batter and cheesecake filling the same way until all pancakes are done.
- Prepare Strawberry Topping: Mix the sliced strawberries with granulated sugar and let the mixture sit for 10 minutes to macerate, releasing natural juices for a sweet topping.
- Serve: Serve the warm pancakes topped with the sweetened strawberry mixture for a delicious and creamy breakfast treat.
Notes
- Use fresh cream cheese softened to room temperature for easier mixing and smoother filling.
- Do not overmix the pancake batter to keep the pancakes light and fluffy.
- Adjust sugar in strawberry topping depending on the sweetness of your berries.
- Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.
- Feel free to add a drizzle of maple syrup or whipped cream for extra indulgence.
