Strawberry Cheesecake Pancakes are a delightful twist on the classic breakfast favorite. These pancakes are fluffy, sweet, and filled with the delicious flavors of cheesecake and fresh strawberries. Whether you’re treating yourself on a lazy weekend morning or impressing guests at a brunch, these pancakes are sure to please.
Why Make This Recipe
Making Strawberry Cheesecake Pancakes is a great way to start your day. They combine the best parts of breakfast and dessert, giving you a sweet treat that feels special. The freshness of strawberries paired with creamy cheesecake makes these pancakes a delicious and satisfying meal. Plus, they are simple to make and can be customized to suit your taste!
How to Make Strawberry Cheesecake Pancakes
Ingredients
- 2 cups fresh strawberries (cut in half)
- ¼ cup sugar
- 2 tablespoons lemon juice
- 2 cups all-purpose flour (sifted)
- 2 teaspoons baking powder
- 1/4 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
Directions
- Strawberry Topping: In a bowl, mix the halved strawberries with ¼ cup sugar and 2 tablespoons of lemon juice. Let them sit for about 15 minutes to become juicy.
- Cheesecake Pancakes: In another bowl, mix the sifted flour, baking powder, and salt. In a different bowl, beat 4 ounces of softened cream cheese with 2 tablespoons of granulated sugar until smooth. Add the eggs, buttermilk, melted butter, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract. Mix until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of the pancake batter into the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
- To serve, stack pancakes on a plate, top with the strawberry mixture, and add whipped cream.
How to Serve Strawberry Cheesecake Pancakes
Serve your Strawberry Cheesecake Pancakes warm, stacked high, with a generous scoop of the strawberry topping. A dollop of whipped cream on top adds the perfect finishing touch! You can also drizzle some maple syrup if you like extra sweetness.
How to Store Strawberry Cheesecake Pancakes
If you have leftovers, let pancakes cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, you can use a microwave or toaster.
Tips to Make Strawberry Cheesecake Pancakes
- Make sure your cream cheese is softened to avoid clumps in your batter.
- Don’t overmix the batter; it’s okay if there are some lumps.
- Feel free to add chocolate chips or other fruits to the pancake batter for a fun twist.
- Use a non-stick skillet to make flipping pancakes easier.
Variation
You can substitute blueberries or raspberries for strawberries to create different fruit-flavored pancakes. For a richer taste, try adding a bit of cinnamon or nutmeg to the pancake batter!
FAQs
1. Can I use frozen strawberries?
Yes, but make sure to thaw and drain them before using to prevent excess moisture in the topping.
2. Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can prep your dry and wet ingredients separately in advance and mix them just before cooking.
3. Can I freeze the pancakes?
Yes! Cooked pancakes can be frozen. Place them in a single layer in a freezer-safe bag or container, and they’ll last about a month. Reheat them in the microwave or toaster for a quick breakfast!
Enjoy your delicious Strawberry Cheesecake Pancakes! They’re a perfect way to brighten your morning!
Strawberry Cheesecake Pancakes
Ingredients
For the Strawberry Topping
- 2 cups fresh strawberries (cut in half)
- ¼ cup sugar
- 2 tablespoons lemon juice
For the Pancakes
- 2 cups all-purpose flour (sifted)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 ounces cream cheese (softened, divided) 4 ounces for the batter, 2 ounces for topping
- 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
- to taste Whipped cream for serving
Instructions
Prepare Strawberry Topping
- In a bowl, mix the halved strawberries with ¼ cup sugar and 2 tablespoons of lemon juice. Let them sit for about 15 minutes to become juicy.
Make Pancake Batter
- In another bowl, mix the sifted flour, baking powder, and salt.
- In a different bowl, beat 4 ounces of softened cream cheese with 2 tablespoons of granulated sugar until smooth.
- Add the eggs, buttermilk, melted butter, 1 teaspoon of lemon juice, and 1 teaspoon of vanilla extract. Mix until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Cook Pancakes
- Heat a non-stick skillet over medium heat.
- Pour ¼ cup of the pancake batter into the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
Serve
- Stack pancakes on a plate, top with the strawberry mixture, and add whipped cream.
