Description

Strawberry Cheesecake Pancakes are a decadent and elegant brunch option, perfect for special occasions. Fluffy pancakes are layered with creamy cheesecake filling and topped with sweet strawberry sauce.

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
1 cup buttermilk
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 sliced strawberries
2 tbsp sugar (for strawberry topping)
1 tsp lemon juice

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Instructions

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients and stir until just mixed; do not overmix.
Heat a non-stick skillet over medium heat and lightly grease it.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden. Set aside.
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth to make the cheesecake filling.
In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries break down and the sauce thickens slightly.
To assemble, layer pancakes with cheesecake filling in between and spoon strawberry sauce on top.

Notes

Use fresh strawberries for best flavor in the topping.
Cheesecake filling can be made a day ahead and stored in the refrigerator.
Add a dollop of whipped cream for extra indulgence.

Nutrition

Serving Size: 2 pancakes
Calories: 360
Sugar: 18g
Sodium: 320mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg