Description
Fluffy Strawberry Cheesecake Pancakes combine the light, airy texture of classic pancakes with a luscious, creamy cheesecake swirl and fresh strawberries. Perfectly sweet and rich, these pancakes make an indulgent breakfast or brunch treat that’s easy to prepare on the stovetop.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1 cup fresh strawberries, sliced
- Additional powdered sugar for serving
Instructions
- Whisk dry ingredients: In a spacious bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In another bowl, mix the buttermilk, egg, and melted butter until smooth and fully incorporated.
- Combine batter: Fold the wet mixture into the dry ingredients gently, mixing just until combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Prepare cheesecake filling: In a separate bowl, whip the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Heat skillet: Warm a non-stick skillet over medium heat ensuring it’s hot enough to cook the pancakes evenly.
- Cook pancakes with filling: Pour 1/4 cup of the pancake batter into the skillet. Quickly add a spoonful of cheesecake filling in the center, then cover it with a little more pancake batter to seal the filling inside.
- Flip pancakes: Cook until bubbles form on top and the edges look set, then carefully flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Stack the pancakes high, topping them generously with fresh sliced strawberries and a dusting of powdered sugar for a beautiful, delicious finish.
Notes
- Softened cream cheese mixes easier, so allow it to sit at room temperature before whipping.
- Use fresh buttermilk for best flavor and texture; alternatively, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Cooking on medium heat prevents the pancakes from burning before cooking through.
- These pancakes freeze well; cool completely before freezing and reheat gently in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Strawberry cheesecake pancakes, fluffy pancakes, cream cheese pancakes, breakfast recipes, brunch ideas, easy pancakes, sweet breakfast
