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
Scale
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
