If you are looking for a weekend breakfast that brings both indulgence and a burst of fresh flavor, this Fluffy Strawberry Cheesecake Pancakes Recipe is absolutely your new go-to. Imagine soft, pillow-like pancakes layered with creamy cheesecake filling and a luscious homemade strawberry compote that dances on your taste buds with every bite. This recipe takes classic pancakes to a whole new level of deliciousness and is perfect for sharing unforgettable mornings with family or friends.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each one plays a crucial role in creating the tender, fluffy texture and irresistible taste of this dish. From the tangy buttermilk that gives the pancakes a lovely rise, to the rich cream cheese bringing that signature cheesecake flavor, everything works in harmony.
- 2 cups all-purpose flour: The foundation for soft and fluffy pancakes that hold their shape perfectly.
- 2 teaspoons baking powder: Provides lift to make the pancakes light and airy.
- 1/2 teaspoon baking soda: Reacts with buttermilk for that tender crumb texture.
- 2 tablespoons granulated sugar: Adds subtle sweetness to the batter and balances flavors.
- 1/2 teaspoon salt: Enhances all the other flavors, making every bite pop.
- 2 cups buttermilk: Keeps pancakes moist with a slight tang, complementing the strawberry compote.
- 2 large eggs: Binds ingredients and adds richness.
- 1/4 cup unsalted butter, melted: Introduces a smooth, buttery depth to the batter.
- 1 teaspoon vanilla extract: Infuses a warm, sweet aroma perfect for breakfast treats.
- 8 oz cream cheese, softened: The key ingredient that gives the cheesecake filling its iconic creamy texture.
- 1/2 cup powdered sugar: Sweetens the cheesecake filling gently and smoothly.
- 1/4 cup heavy cream: Whisks into the cream cheese to create a fluffy, luscious filling.
- 2 cups fresh strawberries, chopped: Fresh and vibrant, they are the heart of the sweet strawberry compote.
- 1 tablespoon lemon juice: Adds a bright zing to the strawberry compote, balancing sweetness.
- Whipped cream, for topping (optional): Adds extra creaminess and a pretty presentation.
- Maple syrup, for serving: Classic and sweet, perfect for drizzling.
- Extra strawberries and mint, for garnish (optional): Fresh garnishes that elevate the look and add freshness.
How to Make Fluffy Strawberry Cheesecake Pancakes Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese, powdered sugar, and heavy cream together until the mixture becomes smooth and fluffy. This creamy cheesecake filling is the luscious layer between your pancakes, creating that irresistible cheesecake flavor in every bite.
Step 2: Make the Strawberry Compote
Next, combine the chopped fresh strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook this mixture for around 8 to 10 minutes until it turns syrupy and fragrant. This homemade strawberry compote adds a bright, natural sweetness and a slight tang that perfectly complements the rich cheesecake filling.
Step 3: Mix the Pancake Batter
In one bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, gently mixing until just blended. Overmixing can make your pancakes tough, so keep it light and fluffy.
Step 4: Cook Your Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about 1/3 cup of batter for each pancake. Cook until you see bubbles appearing on the surface, then carefully flip and cook for another 1 to 2 minutes until golden brown on both sides. This process makes about 12 fluffy pancakes ready for layering.
Step 5: Assemble the Fluffy Strawberry Cheesecake Pancakes Recipe
Now comes the fun and tasty part — layering your pancakes! Spread a generous dollop of the cheesecake filling on one pancake, then add a spoonful of strawberry compote. Stack three pancakes per serving, repeating the layers. Finish with whipped cream, a drizzle of maple syrup, extra fresh strawberries, and a dusting of powdered sugar if you like. This assembly creates a stunning and mouthwatering dish.
How to Serve Fluffy Strawberry Cheesecake Pancakes Recipe
Garnishes
Adding garnishes like extra fresh strawberries and sprigs of mint not only makes this dish look inviting but also adds a refreshing note that contrasts beautifully with the creamy filling and sweet syrup. A light dusting of powdered sugar can make your pancakes look as delightful as they taste.
Side Dishes
Serve these pancakes alongside crispy bacon or a simple mixed green salad with a lemon vinaigrette to add savory balance and variety to your breakfast or brunch spread. Fresh fruit or yogurt on the side also complements the flavors perfectly without overwhelming the dish.
Creative Ways to Present
Try serving individual stacks on pretty plates, alternating with mini mason jars of extra strawberry compote on the side for a rustic, charming look. You can even layer some compote and filling inside a clear trifle glass for a visually stunning dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pancakes, cheesecake filling, or strawberry compote in airtight containers in the refrigerator. Pancakes will stay fresh for up to 2 days, while the filling and compote can last about 3 days, making it easy to enjoy this dish again without starting from scratch.
Freezing
You can freeze cooked pancakes by placing parchment paper between each one in a sealed freezer bag. They freeze well for up to 2 months. Freeze the strawberry compote and cheesecake filling separately in airtight containers to preserve flavor and texture.
Reheating
Reheat pancakes in a toaster or oven to retain their fluffy texture, avoiding sogginess. Warm the strawberry compote gently on the stove or microwave it in short bursts. Bring the cheesecake filling to room temperature and give it a quick stir before serving for creaminess.
FAQs
Can I use frozen strawberries for the compote?
Absolutely! Just thaw and drain them slightly before cooking to avoid excess liquid, and your compote will still be deliciously sweet and sticky.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let it sit for 5 minutes, and use as a perfect stand-in for that tangy moisture.
Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free all-purpose blend that includes xanthan gum for best results. The pancakes should remain fluffy and tender with this swap.
Can I prepare the cheesecake filling ahead of time?
Definitely. The cheesecake filling can be made a day before and stored in the fridge, which actually helps the flavors meld beautifully.
How do I prevent the pancakes from sticking when cooking?
Make sure your pan or griddle is well-preheated and lightly greased with butter or oil. Avoid flipping the pancakes too early — wait until bubbles form on the surface for an easy flip.
Final Thoughts
This Fluffy Strawberry Cheesecake Pancakes Recipe is one of those special dishes that brings joy at the breakfast table with its combination of fluffy texture, tangy sweetness, and creamy indulgence. Trust me, once you try it, you’ll find it hard to go back to regular pancakes. So gather your ingredients, get cooking, and enjoy a breakfast experience that feels like a warm hug on a plate.
Print
Fluffy Strawberry Cheesecake Pancakes Recipe
- Total Time: 35 minutes
- Yield: 12 pancakes (serves 12 as 1 pancake each or 4 servings if stacked as recommended) 1x
Description
Fluffy Strawberry Cheesecake Pancakes combine light, airy pancakes with a creamy cheesecake filling and sweet strawberry compote, perfect for an indulgent breakfast or brunch. These pancakes are stacked high, layered with luscious cream cheese mixture and fresh strawberry syrup, then topped with whipped cream and maple syrup for a delightful treat.
Ingredients
Pancake Batter
- 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 (for compote)
- 1 tablespoon lemon juice
For Serving and Garnish
- Whipped cream (optional)
- Maple syrup
- Extra strawberries and fresh mint (optional)
- Powdered sugar for dusting (optional)
Instructions
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and heavy cream together until smooth and fluffy. Set aside to let the flavors meld and maintain a creamy texture.
- Prepare the Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook for 8 to 10 minutes until the mixture becomes syrupy and slightly reduced. Remove from heat and allow to cool slightly.
- Mix the Pancake Batter: In one bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Gently combine the wet and dry ingredients until just blended to avoid overmixing and ensure fluffy pancakes.
- Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side for 1 to 2 minutes until golden brown. Repeat to make approximately 12 pancakes.
- Assemble the Pancakes: Stack the pancakes in groups of three per serving, layering cheesecake filling and strawberry compote between each pancake layer. Top with whipped cream, a drizzle of maple syrup, extra fresh strawberries, and a dusting of powdered sugar if desired. Garnish with fresh mint for a finishing touch.
Notes
- For best results, use room temperature ingredients to help the batter combine smoothly.
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar.
- Adjust the sugar amount in the compote based on the sweetness of your strawberries.
- Pancakes can be kept warm in a low oven (around 200°F) while cooking the remaining batter.
- This recipe is best enjoyed fresh but leftover pancakes can be refrigerated and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
