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Strawberry Cheesecake Pancakes

Decadent Strawberry Cheesecake Pancakes for a Sweet Breakfast Treat

Indulge in Strawberry Cheesecake Pancakes, a delightful combination of creamy filling and fresh strawberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Syrup
  • 1 pint strawberries, hulled and halved Freshness and flavor; swap with other seasonal berries if desired.
  • 1/4 cup granulated sugar Sweetness; can reduce or substitute with a sugar alternative.
  • 1 1/2 lemons juiced Adds acidity; vinegar can be substituted.
  • 2 tsp cornstarch Thickens syrup; arrowroot powder can be used.
For the Pancake Batter
  • 1 1/2 cups all-purpose flour Provides structure; gluten-free option available.
  • 3 tsp baking powder Leavening agent; ensure freshness.
  • 2 Tbsp light brown sugar Adds depth; feel free to use regular sugar.
  • 3/4 cup whole milk Provides moisture; substitute with almond or soy milk if needed.
  • 4 oz cream cheese, softened Adds richness; Neufchâtel is a lighter option.
  • 2 large eggs Binds ingredients; replace with flax eggs for vegan option.
  • 1 tsp pure vanilla extract Enhances flavor; vanilla bean paste can elevate taste.
  • 1 cup chopped strawberries Adds texture; can substitute with other fruits.
  • Butter, for cooking Consider using vegetable oil for a non-dairy option.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula
  • Non-stick Skillet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, combine hulled and halved strawberries, granulated sugar, lemon juice, and cornstarch. Cook for about 5-7 minutes until bubbles form and it thickens.
  2. In a large bowl, whisk together the flour, baking powder, and brown sugar ensuring no lumps remain.
  3. In a separate bowl, blend the eggs, milk, cream cheese, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the dry ingredients, folding gently. Add chopped strawberries.
  5. Heat a non-stick skillet over medium heat, add butter, and pour 1/4 cup of batter per pancake. Cook for 2-3 minutes, then flip and cook until golden.
  6. Stack pancakes and drizzle the homemade strawberry syrup on top, serve warm.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 34gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 55mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is fully softened for a smooth batter. Let batter rest for 5 minutes before cooking for fluffiness.

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