Description

There’s something magical about waking up to the enticing aroma of Strawberry Cheesecake Pancakes wafting through your kitchen. These delightful, fluffy pancakes are not just a breakfast; they are a celebration on a plate. If you’re a busy mom or professional juggling countless tasks, this recipe is a quick solution for a delightful breakfast without the fuss. Imagine impressing your loved ones with a dish that merges the sweetness of strawberries with the creamy delight of cheesecake. Trust me, every bite is a hug in pancake form, perfect for brightening any morning.

Ingredients

Scale

Strawberry Topping: 2 cups fresh strawberries cut in half
¼ cup sugar
2 tablespoons lemon juice
Cheesecake Pancakes: 2 cups all-purpose flour sifted
2 teaspoons baking powder
¼ teaspoon salt
6 ounces cream cheese softened, divided
2 tablespoons granulated sugar
2 large eggs room temperature
1 cup buttermilk room temperature
2 tablespoons butter melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract
Whipped cream

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Instructions

Place the strawberries, sugar, and lemon juice in a saucepan set over medium-low heat. Bring to a low boil and cook 12-15 minutes, or until strawberries cook down and thicken. For a smoother sauce, mash the berries with the back of a spoon. Set aside and keep warm.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, use an electric mixer to beat 4 ounces of cream cheese and sugar together until smooth. Add the eggs one at a time until combined, then beat in the buttermilk, melted butter, lemon juice, and vanilla until smooth.
Gently fold the wet ingredients into the flour mixture until just combined. Add the remaining cubed cream cheese and fold in gently. Allow the batter to rest for 10 minutes.
Heat a pancake pan (or large frying pan or electric griddle) over medium heat. Lightly grease with oil or non-stick cooking spray.
Pour 1/4 cup of batter per pancake onto the griddle and cook for 2-3 minutes until tops are slightly dry looking, with small air bubbles beginning to form. Flip, and continue cooking on the other side, 1-2 minutes, until golden brown. Keep pancakes warm in a low temperature oven while you work through the batter.
Stack pancakes with layers of whipped cream & strawberry sauce and serve.

Notes

Make sure the cream cheese is softened for easy mixing.
Allowing the batter to rest is crucial for fluffy pancakes.
Homemade whipped cream can enhance the dish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 2 pancakes with sauce
Calories: 400
Sugar: 25g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 2g
Protein: 8g
Cholesterol: 90mg