Description

Strawberry Cheesecake Pancakes are fluffy pancakes layered with a creamy cheesecake filling and topped with fresh strawberries—a perfect treat for special occasion brunches.

Ingredients

Units Scale

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1/4 cup heavy cream
1 teaspoon lemon juice
1 cup fresh strawberries, sliced
1 tablespoon sugar (for macerating strawberries)

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Instructions

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a lightly greased skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown. Repeat with remaining batter.
In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, heavy cream, and lemon juice. Mix until light and fluffy.
In a small bowl, mix sliced strawberries with 1 tablespoon of sugar and let sit for 10 minutes to release juices.
To assemble, layer pancakes with cheesecake filling and top with macerated strawberries.

Notes

You can make the cheesecake filling in advance and refrigerate it.
Swap strawberries with blueberries or raspberries if preferred.
Use store-bought pancake mix for a quicker version.

Nutrition

Serving Size: 2 pancakes
Calories: 420
Sugar: 18g
Sodium: 370mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 8g
Cholesterol: 85mg