Description
Delightful pancakes combining creamy cheesecake flavors and sweet strawberries, perfect for a breakfast treat.
Ingredients
Scale
- 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
Instructions
- In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium-low heat until thickened, about 12-15 minutes.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat 4 ounces of cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Then beat in buttermilk, melted butter, lemon juice, and vanilla extract until fully combined.
- Gently fold the wet ingredients into the flour mixture until just combined. Fold in cubed remaining cream cheese.
- Let the batter rest for 10 minutes.
- Heat a griddle over medium heat and lightly grease. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve the pancakes stacked, layered with whipped cream and warm strawberry sauce.
Notes
For best results, do not overmix the batter and adjust heat to avoid burning pancakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: pancakes, strawberry cheesecake, breakfast, brunch