Print

Fluffy Strawberry Cheesecake Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful pancakes made with a creamy cheesecake filling and fresh strawberry compote, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup whole milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream
  • 2 cups fresh strawberries, chopped
  • 2 tablespoons sugar (for compote)
  • 1 teaspoon lemon juice
  • Maple syrup, whipped cream, fresh strawberries, powdered sugar, and mint leaves (optional) for serving

Instructions

  1. In a saucepan over medium heat, combine 2 cups chopped strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Stir gently and let it simmer for 10-12 minutes until thickened.
  2. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream and refrigerate.
  3. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract. Pour into dry ingredients and mix gently.
  5. Allow the batter to rest for 5-10 minutes.
  6. Heat a non-stick skillet over medium-low heat and lightly grease it. Pour 1/4 cup of batter for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. To assemble, layer pancakes with cheesecake filling and strawberry compote, topping with whipped cream and fresh strawberries.

Notes

For a sweeter pancake, adjust the sugar in the batter. Use fresh strawberries for better flavor.

Nutrition

Find it online: https://cookingtrack.com/fluffy-strawberry-cheesecake-pancakes/