Description
Fluffy Strawberry Cheesecake Pancakes combine light, tender pancakes with creamy cheesecake filling and a sweet strawberry compote, creating a decadent breakfast treat perfect for special occasions or a weekend brunch.
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
- Whipped cream (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
Instructions
- Prepare Cheesecake Filling: Beat the cream cheese, powdered sugar, and heavy cream together until smooth and fluffy. Set aside.
- Make Strawberry Compote: In a saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 8–10 minutes until the mixture becomes syrupy. Set aside to cool slightly.
- Mix Pancake Batter: Whisk the flour, baking powder, baking soda, sugar, and salt together in one bowl. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Combine both mixtures gently until just blended, taking care not to overmix.
- Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden and cooked through. This recipe makes approximately 12 pancakes.
- Assemble Pancakes: Layer pancakes by spreading cheesecake filling and strawberry compote between each. Stack 3 pancakes per serving. Top with whipped cream, maple syrup, extra strawberries, and dust with powdered sugar if desired.
Notes
- Use fresh, ripe strawberries for the best flavor in the compote.
- Do not overmix the pancake batter to keep pancakes fluffy.
- The cheesecake filling can be made ahead and refrigerated.
- Adjust sweetness by adding more or less sugar to the compote or filling.
- For a dairy-free option, substitute cream cheese and heavy cream with plant-based alternatives.
