Description
These Fluffy Strawberry Cheesecake Pancakes combine light, airy pancakes with a creamy cheesecake filling and a sweet, fresh strawberry topping. Perfect for a decadent breakfast or brunch, these pancakes offer a delightful mix of fluffy texture, rich creaminess, and fruity sweetness that’s sure to please your palate.
Ingredients
Scale
Pancake Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 2 tablespoons granulated sugar
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt thoroughly to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In another bowl, mix the milk, egg, and melted butter. Pour these into the dry ingredients and gently fold until just combined, taking care not to overmix to keep the batter light.
- Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until the mixture is smooth and creamy, creating the rich cheesecake filling.
- Heat Skillet: Preheat a non-stick skillet over medium heat, approximately 350°F, and lightly grease it with butter or cooking spray to prevent sticking.
- Cook Pancakes with Filling: Pour roughly 1/4 cup of pancake batter onto the skillet to form each pancake base. Immediately add a dollop of cheesecake filling in the center, then cover with another tablespoon of pancake batter to seal the filling inside.
- Cook First Side: Let the pancake cook for 2 to 3 minutes until bubbles appear on the surface and the edges set, indicating it’s ready to be flipped.
- Flip and Finish Cooking: Carefully flip the pancake and cook for an additional 2 to 3 minutes until both sides are golden brown and cooked through.
- Repeat: Continue with the remaining batter and filling, maintaining the same cooking process for each pancake.
- Prepare Strawberry Topping: Combine the sliced strawberries and granulated sugar in a bowl. Let this mixture sit for 10 minutes so the strawberries release their natural juices, forming a sweet topping.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake filling without lumps.
- Do not overmix the pancake batter to keep the pancakes fluffy and light.
- If the filling leaks out during cooking, try adding a little more batter on top to seal properly.
- Use fresh, ripe strawberries for the best topping flavor and sweetness.
- These pancakes are best enjoyed fresh but can be kept warm in a low oven while finishing the batch.
