Description

Strawberry cheesecake pancakes are a decadent brunch treat featuring fluffy pancakes layered with creamy cheesecake filling and topped with a sweet strawberry sauce. Perfect for special occasions or when you want to impress with minimal effort.

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
3/4 cup buttermilk
1/4 cup milk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1 tbsp sugar (for strawberry topping)
1/2 cup cream cheese, softened
2 tbsp powdered sugar
1/4 cup heavy cream
1/2 tsp vanilla extract (for filling)

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Instructions

In a small bowl, combine chopped strawberries with 1 tbsp sugar and set aside to macerate.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet over medium heat and grease lightly. Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown.
In a bowl, beat cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla extract. Beat until fluffy and creamy.
To assemble, layer pancakes with spoonfuls of the cheesecake filling and top with macerated strawberries.
Serve immediately for best texture and flavor.

Notes

Use room temperature cream cheese for a smoother filling.
Make the strawberry topping in advance to intensify the flavor.
Drizzle with maple syrup or strawberry sauce for extra sweetness.

Nutrition

Serving Size: 2 pancakes with topping
Calories: 410
Sugar: 20g
Sodium: 310mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 85mg