Get ready to treat yourself with this Fluffy Strawberry Cheesecake Pancakes Recipe, a truly irresistible breakfast delight that combines the airy lightness of pancakes with the rich creaminess of cheesecake and the bright freshness of strawberries. Each bite offers a perfect balance of sweet, tangy, and fluffy textures that makes every morning feel like a special occasion. Whether you’re hosting a weekend brunch or simply craving something extraordinary, this recipe will become your new favorite way to enjoy strawberries and pancakes together.
Ingredients You’ll Need
This recipe relies on simple, easy-to-find ingredients that each play a vital role in creating the perfect pancake stack. From the tender crumb of the pancakes to the luscious cheesecake filling and fresh strawberry compote, every ingredient contributes to the flavor, texture, and color you’ll love.
- 2 cups all-purpose flour: The base for tender, fluffy pancakes; make sure it’s fresh for best results.
- 2 teaspoons baking powder: Helps the pancakes rise to fluffy perfection.
- 1/2 teaspoon baking soda: Adds extra lift and works perfectly with buttermilk’s acidity.
- 2 tablespoons granulated sugar: Provides subtle sweetness for the pancake batter and strawberry syrup.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 2 cups buttermilk: Adds tang and tenderness to the pancakes, making them deliciously soft.
- 2 large eggs: Bind ingredients while adding structure and richness.
- 1/4 cup unsalted butter, melted: Adds moisture and a golden touch to the pancakes.
- 1 teaspoon vanilla extract: Boosts the flavor with warm, sweet notes.
- 8 oz cream cheese, softened: The heart of the cheesecake filling, creamy and smooth.
- 1/2 cup powdered sugar: Sweetens the creamy cheesecake layer perfectly without grittiness.
- 1/4 cup heavy cream: Whipped into the cream cheese for an airy, luxurious texture.
- 2 cups fresh strawberries, chopped: Bright, juicy, and essential for the fresh compote and garnish.
- 1 tablespoon lemon juice: Adds a zesty pop to the strawberry compote to balance sweetness.
- Whipped cream (optional): For an extra indulgent topping.
- Maple syrup: Classic drizzle that complements the cheesecake and strawberry flavors.
- Extra strawberries and mint (optional): For a fresh, colorful garnish that makes your plate pop.
How to Make Fluffy Strawberry Cheesecake Pancakes Recipe
Step 1: Prepare the Creamy Cheesecake Filling
Start by beating together the softened cream cheese, powdered sugar, and heavy cream until the mixture becomes smooth and fluffy. This luscious filling will add that signature cheesecake creaminess between your pancakes, so take your time to get it perfectly whipped for the best texture.
Step 2: Cook the Strawberry Compote
In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 8 to 10 minutes, stirring occasionally, until the fruit softens and the mixture turns syrupy. Set this aside to cool slightly — this warm compote bursts with fresh strawberry flavor and adds just the right amount of sweetness and tanginess to the pancakes.
Step 3: Mix the Pancake Batter
Whisk together the flour, baking powder, baking soda, sugar, and salt in one bowl. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Gently stir the wet ingredients into the dry until just combined – be careful not to overmix! Small lumps are totally fine and help keep your pancakes light and fluffy.
Step 4: Cook the Pancakes to Golden Perfection
Heat a lightly greased skillet or griddle over medium heat. Use about 1/3 cup of batter per pancake and pour it onto the hot surface. Cook until bubbles appear on the surface and the edges start to look set, then flip and cook for another 1 to 2 minutes until golden brown on both sides. This recipe will make about 12 fluffy pancakes, perfect for layering.
Step 5: Assemble Your Pancake Masterpiece
Layer your pancakes with a generous dollop of the cheesecake filling and a spoonful of the strawberry compote between each one. Stack three pancakes per serving. Finish by topping with whipped cream, a drizzle of maple syrup, extra fresh strawberries, and a dusting of powdered sugar if you like. Each bite is a heavenly mix of soft pancakes, creamy cheesecake, and sweet strawberry goodness.
How to Serve Fluffy Strawberry Cheesecake Pancakes Recipe
Garnishes
Fresh garnishes take this Fluffy Strawberry Cheesecake Pancakes Recipe up a notch. Sprinkle a few fresh strawberries and a sprig or two of mint on top for color and fresh aroma. A light dusting of powdered sugar adds a delicate, snowy finish that makes these pancakes look as amazing as they taste.
Side Dishes
Pair your pancakes with simple, complementary sides like crispy bacon or savory sausage to create an indulgent brunch spread. A side of Greek yogurt with honey can also balance the richness while adding a bit of tang and creaminess to the meal.
Creative Ways to Present
If you’re serving guests or celebrating a special occasion, get creative! Try layering the pancakes in individual glass parfait cups with cheesecake filling and compote for a modern twist. You can also drizzle extra strawberry syrup around the plate and add edible flowers for a stunning presentation that will wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Fluffy Strawberry Cheesecake Pancakes Recipe, store them in an airtight container in the refrigerator for up to 2 days. Keep the cheesecake filling and strawberry compote separate if possible to maintain freshness and texture.
Freezing
Pancakes freeze beautifully. Arrange cooked pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Freeze cheesecake filling separately in a small airtight container to preserve its creaminess.
Reheating
To reheat pancakes, toast them gently or warm them in the microwave for about 20 seconds until heated through. Thaw frozen cheesecake filling in the fridge and give it a quick whip before assembling. Warm the strawberry compote on the stove or microwave before serving to keep that lovely syrupy texture.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just thaw and drain any excess liquid before cooking to avoid a watery compote. The flavor will still be delicious, especially with the lemon juice added.
How do I get my pancakes extra fluffy?
The key to fluffy pancakes is not overmixing the batter and using fresh leavening agents like baking powder and baking soda. Also, letting the batter rest for a few minutes before cooking helps the ingredients meld and bubbles form, making for a lighter texture.
Is it possible to make these pancakes gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend designed for baking. Keep in mind that the texture may vary slightly, so look for blends that include xanthan gum or a similar binder for best results.
Can the cheesecake filling be made ahead?
Absolutely! The cheesecake filling can be made a day ahead and stored covered in the refrigerator. Give it a quick stir or light whip before assembling your pancakes to refresh its fluffy texture.
What’s the best way to keep pancakes warm while cooking the batch?
To keep pancakes warm while finishing the batch, place a baking sheet in a low oven (around 200°F or 95°C) and transfer cooked pancakes there. This prevents them from cooling down and allows you to serve everyone piping hot pancakes all at once.
Final Thoughts
If you’re craving a breakfast that feels indulgent yet perfectly balanced, don’t hesitate to try this Fluffy Strawberry Cheesecake Pancakes Recipe. It’s a warm hug on a plate and a guaranteed way to bring smiles to everyone’s faces. Once you make these pancakes, they’ll quickly become your go-to for weekend mornings and special brunch gatherings. Your kitchen is about to smell amazing!
Print
Fluffy Strawberry Cheesecake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes (serves 12, 3 pancakes per serving)
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
Fluffy Strawberry Cheesecake Pancakes combine light, tender pancakes with a creamy cheesecake filling and a sweet strawberry compote, making a decadent breakfast or brunch treat perfect for special occasions or weekend indulgence.
Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Strawberry Compote
- 2 cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Toppings and Garnish
- Whipped cream, for topping (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
Instructions
- Prepare the cheesecake filling: Beat the softened cream cheese, powdered sugar, and heavy cream together until the mixture is smooth and fluffy. Set aside to use later as a creamy layer in the pancakes.
- Make the strawberry compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes until the mixture becomes syrupy. Remove from heat and allow it to cool slightly for layering.
- Mix the pancake batter: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract. Gradually combine the wet ingredients into the dry ingredients, mixing just until blended to maintain a fluffy texture.
- Cook the pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat until all batter is used, making approximately 12 pancakes.
- Assemble the pancake stacks: On each plate, layer three pancakes by spreading cheesecake filling and strawberry compote between each pancake. Top the stack with whipped cream, drizzle with maple syrup, garnish with extra strawberries and mint if desired, and dust lightly with powdered sugar for an elegant finish.
Notes
- Use fresh strawberries for the best flavor in the compote.
- Allow the cream cheese to soften at room temperature for easier mixing.
- Do not overmix the pancake batter to keep the pancakes light and fluffy.
- Adjust the sugar amount in the compote based on the sweetness of your strawberries.
- For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
