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
Scale
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.
