Description

Strawberry Cheesecake Pancakes are a delightful brunch treat combining fluffy pancakes with a creamy cheesecake filling and fresh strawberry topping—perfect for special occasions or indulgent weekend mornings.

Ingredients

Units Scale

1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract (for cheesecake filling)
1 cup fresh strawberries, chopped
2 tbsp sugar (for strawberries)
Whipped cream (optional, for topping)

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Instructions

In a bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, milk, egg, melted butter, and vanilla extract.
Pour wet ingredients into dry and mix until just combined. Set aside.
In a separate bowl, beat cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth to make the cheesecake filling.
In a small bowl, combine chopped strawberries with 2 tbsp sugar and let them macerate for 10 minutes.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form and edges look set, then flip and cook another 1-2 minutes.
Layer pancakes with a spoonful of cheesecake filling between them.
Top the stack with macerated strawberries and whipped cream if desired.
Serve immediately while warm.

Notes

You can prepare the cheesecake filling and strawberries in advance for quick assembly.
Substitute Greek yogurt for cream cheese for a tangier, lighter version.
Great to serve with maple syrup or a strawberry compote.

Nutrition

Serving Size: 2 pancakes
Calories: 340
Sugar: 18g
Sodium: 290mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg