Description
Fluffy Strawberry Cheesecake Pancakes combine light, airy pancakes with a creamy cheesecake filling and a sweet strawberry compote, creating a decadent breakfast treat perfect for special mornings or weekend brunches.
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
For Serving and Garnish
- Whipped cream (optional)
- Maple syrup
- Extra strawberries and mint leaves (optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Cheesecake Filling: Beat the cream cheese, powdered sugar, and heavy cream together until the mixture is smooth and fluffy. Set this creamy filling aside for assembly.
- Make the Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8–10 minutes until the mixture becomes syrupy and slightly thickened. Remove from heat and let it cool slightly.
- Mix Pancake Batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry and gently stir until just blended; do not overmix to ensure fluffy pancakes.
- Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden brown and cooked through. Repeat for all batter to make approximately 12 pancakes.
- Assemble the Pancakes: On each plate, layer the pancakes in stacks of three, spreading a generous amount of cheesecake filling and strawberry compote between each pancake layer. Top the stack with whipped cream, drizzle with maple syrup, and garnish with extra strawberries, mint leaves, and a dusting of powdered sugar if desired. Serve immediately and enjoy!
Notes
- For best results, use room temperature cream cheese to make the filling smoother and fluffier.
- The strawberry compote can be made ahead and refrigerated; warm slightly before serving.
- If you prefer a thicker batter, you can add a little more flour, but be careful not to overmix.
- These pancakes freeze well – separate with parchment paper and reheat in a toaster or oven.
- Substitute milk and lemon juice for buttermilk if unavailable, using 2 cups milk with 2 tablespoons lemon juice, let sit 5 minutes before mixing.
