Strawberry Cheesecake Pancakes
Delicious pancakes that blend the flavors of cheesecake and fresh strawberries, perfect for breakfast or brunch.
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.
Notes
Use soft cream cheese to avoid clumps. Don't overmix the batter; lumps are okay. Variations include adding chocolate chips or other fruits.