Strawberry Cheesecake Pancakes Recipe

Strawberry Cheesecake Pancakes Recipe

Strawberry Cheesecake Pancakes are a delightful breakfast treat that combines the flavors of creamy cheesecake and sweet strawberries. Fluffy pancakes topped with a luscious strawberry sauce make for a perfect morning indulgence. Whether it’s a weekend brunch or a special occasion, these pancakes will surely impress everyone at the table!

Why Make This Recipe

There are many reasons to make Strawberry Cheesecake Pancakes. First, they offer a delicious twist on traditional pancakes, giving you a taste of cheesecake in the morning. Second, they are easy to prepare and can be made in about 30 minutes. Finally, who doesn’t love strawberries? This recipe is not only tasty but also colorful and appealing to the eye.

How to Make Strawberry Cheesecake Pancakes

Ingredients:

• 2 cups fresh strawberries, cut in half
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, softened (divided)
• 2 tablespoons granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 tablespoons butter, melted and cooled
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Whipped cream for serving

Directions:

1. Prepare the Strawberry Topping: In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium-low heat, bringing to a gentle boil. Cook for 12-15 minutes, stirring occasionally, until the strawberries break down and the sauce thickens. For a smoother texture, mash the strawberries with the back of a spoon. Set aside and keep warm.

2. Make the Cheesecake Pancakes: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, use an electric mixer to beat 4 ounces of cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Beat in the buttermilk, melted butter, lemon juice, and vanilla extract until smooth and combined. Gently fold the wet ingredients into the flour mixture until just combined. Cube the remaining 2 ounces of cream cheese and fold into the batter gently. Let the batter rest for 10 minutes.

3. Cook the Pancakes: Heat a pancake griddle or frying pan over medium heat. Lightly grease with oil or non-stick spray. Pour 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look slightly dry. Flip the pancakes and cook for an additional 1-2 minutes until golden brown. Keep the pancakes warm in a low-temperature oven while finishing the batch.

4. Serve: Stack the pancakes, layering them with whipped cream and the strawberry sauce. Serve immediately for a delicious breakfast treat!

How to Serve Strawberry Cheesecake Pancakes

These pancakes are best served warm, topped with whipped cream and the strawberry sauce you made earlier. You can add extra fresh strawberries on top for a beautiful presentation. Enjoy them with a cup of coffee or tea for a perfect breakfast experience.

How to Store Strawberry Cheesecake Pancakes

To store leftovers, allow the pancakes to cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can reheat them in a toaster or microwave before serving. The strawberry sauce can also be stored in the fridge for about a week.

Tips to Make Strawberry Cheesecake Pancakes

1. Make sure your cream cheese is softened for easy mixing.
2. Don’t overmix the pancake batter; fold until just combined for fluffy pancakes.
3. Keep the heat at medium to prevent burning the pancakes.
4. If you like thicker pancakes, add a bit more flour to the batter.

Variation

For a chocolate twist, add some cocoa powder to the pancake batter or drizzle with chocolate syrup instead of strawberry sauce. You can also use other berries if strawberries aren’t available.

FAQs

1. Can I use frozen strawberries instead of fresh?

   • Yes, you can use frozen strawberries! Just thaw them and drain excess liquid before using.

2. Can I make the batter ahead of time?

   • It’s best to make the batter just before cooking. However, you can prepare the strawberry sauce ahead of time and store it in the fridge.

3. What can I use instead of buttermilk?

   • You can make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before adding it to the batter.

Enjoy your Strawberry Cheesecake Pancakes! They are sure to bring a smile to your breakfast table!

Strawberry Cheesecake Pancakes

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• Author: olivia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Indulge in delightful Strawberry Cheesecake Pancakes that combine creamy cheesecake flavors and sweet strawberries, perfect for a special breakfast or brunch.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, cut in half
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, softened (divided)
• 2 tablespoons granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 tablespoons butter, melted and cooled
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Whipped cream for serving

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Instructions

1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium-low heat until the strawberries break down, about 12-15 minutes. Mash if desired and set aside.
2. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat 4 ounces of cream cheese with sugar until smooth. Add eggs one at a time. Beat in buttermilk, melted butter, lemon juice, and vanilla extract.
3. Fold the wet ingredients into the flour mixture gently, then cube the remaining cream cheese and fold into the batter. Let rest for 10 minutes.
4. Preheat a griddle or frying pan over medium heat. Lightly grease. Pour 1/4 cup batter for each pancake. Cook until bubbles form, about 2-3 minutes, flip, and cook until golden brown, about 1-2 minutes.
5. Serve pancakes stacked, layered with whipped cream and strawberry sauce.

Notes

Use softened cream cheese for easier mixing. Don’t overmix the batter for fluffier pancakes. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 75mg

Keywords: pancakes, breakfast, cheesecake, strawberries, brunch