Description
Indulge in these Strawberry Cheesecake Pancakes – fluffy pancakes layered with creamy cheesecake filling and sweet, juicy strawberries. Perfect for a cozy family breakfast or a special brunch, this recipe is easy to make and full of love.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup (240ml) milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp sour cream (optional)
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Macerate strawberries with sugar and lemon juice for 10 minutes.
- Beat cream cheese, sugar, vanilla, and sour cream until smooth for filling.
- Whisk flour, sugar, baking powder, salt in one bowl. Mix milk, egg, butter, vanilla in another.
- Combine wet and dry ingredients gently; lumps are okay.
- Cook pancakes on a greased skillet until bubbles form and edges set, flip and cook 2 more minutes.
- Layer or swirl cheesecake filling between pancakes.
- Top with strawberries and optional syrup or powdered sugar.
- Serve immediately while warm.
Notes
Use room temperature cream cheese for smooth filling. Don’t overmix pancake batter. Strawberries can be fresh or frozen. Make filling ahead to save time.
Nutrition
- Serving Size: 2 pancakes
- Calories: 420
- Sugar: 18
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 10
- Cholesterol: 90