Description

Indulge in these Fluffy Strawberry Cheesecake Pancakes, where creamy cheesecake filling meets fluffy pancakes for a delightful breakfast experience. Topped with fresh strawberries and syrup, they are sure to impress anyone at your table.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
4 tablespoons melted butter
1 teaspoon vanilla extract
8 ounces cream cheese (softened)
1/3 cup powdered sugar
1/2 teaspoon vanilla extract (for filling)
1/2 cup heavy whipping cream
2 cups fresh strawberries (hulled and chopped)
1 tablespoon granulated sugar (for strawberries)
Maple syrup or strawberry syrup (for topping)
Butter (for greasing skillet)

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined. This should take about 1 minute. Make sure there are no lumps in the dry ingredients.
In another bowl, whisk the eggs, buttermilk, melted butter, and 1 teaspoon of vanilla extract until well combined, which should take about 1-2 minutes. The mixture should be smooth with a slightly frothy surface.
Pour the wet ingredients into the dry mixture. Gently stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. This should take no more than 30 seconds.
Heat a non-stick skillet or griddle over medium heat, and grease it lightly with butter. You know it’s ready when a drop of water sizzles on contact.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look slightly set. Flip the pancake and cook for an additional 2 minutes until golden brown.
Transfer the cooked pancakes to a plate and cover them loosely with aluminum foil to keep warm while you cook the remaining pancakes.
In a separate bowl, beat the softened cream cheese until smooth, about 1 minute. Add the powdered sugar and 1/2 teaspoon of vanilla extract, mixing until well incorporated.
In another bowl, whip the heavy cream until soft peaks form, which typically takes about 2-3 minutes with an electric mixer. Then, gently fold the whipped cream into the cream cheese mixture until combined, creating a light and fluffy filling.
In a small bowl, mix the chopped strawberries with 1 tablespoon of sugar and let them sit for about 10 minutes. This will help release their juices and enhance their sweetness.
To assemble, layer the pancakes with the cheesecake filling between each layer. You can stack as many layers as you desire, but I recommend at least three layers for the best flavor.
Top with the marinated strawberries, a dollop of whipped cream, and drizzle with maple syrup or strawberry syrup. Serve immediately and enjoy!

Prep Time: 20 mins
Cook Time: 15 mins
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 350
Sugar: 15 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 80 mg

Keywords: To ensure your pancakes are extra fluffy, avoid overmixing the batter. A few lumps are perfectly fine and contribute to a light texture. If you want to add a little zing, consider adding a teaspoon of lemon zest to the cream cheese filling.