Description

Strawberry Cheesecake Pancakes are fluffy, creamy pancakes layered with sweetened cream cheese and topped with juicy strawberries for a decadent breakfast or brunch treat.

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
2 tbsp powdered sugar
1/2 tsp vanilla extract (for filling)
1 cup fresh strawberries, sliced
2 tbsp strawberry jam (optional)
Whipped cream (optional)

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Instructions

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients, stirring until just mixed. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and grease lightly.
Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface; flip and cook until golden brown.
In a separate bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Warm strawberries with jam in a small pan over low heat until softened.
Stack pancakes with a layer of cheesecake filling between each pancake.
Top with warm strawberries and a dollop of whipped cream if desired.

Notes

You can substitute buttermilk with regular milk mixed with 1 tsp lemon juice.
Use maple syrup or strawberry syrup for extra sweetness.
Refrigerate leftover cheesecake filling for up to 3 days.

Nutrition

Serving Size: 2 pancakes
Calories: 380
Sugar: 18g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 75mg