Description
These Fluffy Strawberry Cheesecake Pancakes are irresistibly creamy and perfect for a delightful breakfast or brunch. Featuring light, airy pancakes filled with a smooth cheesecake cream and topped with fresh, sweetened strawberries, this recipe combines classic flavors with a special creamy twist that will satisfy your sweet tooth without being overly rich.
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 all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients and batter: In another bowl, beat the milk, egg, and melted butter together. Pour this mixture into the dry ingredients and gently stir until just combined—do not overmix to keep pancakes fluffy.
- Prepare cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, creating the cheesecake filling.
- Preheat skillet: Heat a non-stick skillet over medium heat, reaching about 350°F. Lightly grease the skillet to prevent sticking.
- Cook pancakes with filling: Pour 1/4 cup of pancake batter onto the skillet, then spoon a dollop of cheesecake filling onto the center. Cover the filling with another tablespoon of pancake batter gently.
- Cook first side: Cook the pancake until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook second side: Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden brown and cooked through.
- Repeat with remaining batter: Continue the same process with the rest of the pancake batter and cheesecake filling.
- Prepare strawberry topping: In a small bowl, mix the sliced strawberries with granulated sugar and let them sit for 10 minutes to release their natural juices, creating a sweet syrupy topping.
- Serve: Serve the pancakes warm, topped generously with the strawberry topping for a fresh, sweet finish.
Notes
- Use fresh strawberries for the best flavor; frozen can be substituted but may result in more watery topping.
- Do not overmix pancake batter to ensure fluffiness.
- Make sure the skillet is properly heated for even cooking and browning.
- You can substitute milk with any dairy-free alternative to suit dietary needs.
- If cream cheese is too cold, microwave briefly to soften for easier mixing.
