Get ready to brighten your brunch table with the ultimate delight: the Strawberry Cheesecake Pancakes Recipe! This dish brings together fluffy, tender pancakes infused with creamy swirls of cheesecake and vibrant, sweet-tart strawberries that elevate every bite into a celebration of flavors. Whether you’re whipping up a special weekend treat or craving a comforting breakfast, these pancakes blend classic favorites into one irresistible stack that’s as beautiful as it is delicious.
Ingredients You’ll Need
Each ingredient in this Strawberry Cheesecake Pancakes Recipe plays a crucial role—from the fluffy texture of the pancakes to the rich, creamy cheesecake and the fresh, fruity brightness of the strawberries. With simple pantry basics and fresh produce, you’ll create layers of flavor and texture that work together perfectly.
- All-purpose flour: The base that gives our pancakes their tender structure and perfect fluffiness.
- Sugar: Adds just the right touch of sweetness to both batter and strawberry topping.
- Baking powder and baking soda: These leavening agents are key to those light, airy pancakes.
- Salt: Enhances overall flavor by balancing sweet and tangy notes.
- Milk: Keeps the batter smooth and moist for tender pancakes.
- Egg: Provides structure and richness to the batter.
- Melted butter: Adds buttery flavor and ensures a golden crust.
- Vanilla extract: Brings warmth and depth to the batter and fillings.
- Cream cheese (softened): The secret ingredient that turns ordinary pancakes into a luscious cheesecake dream.
- Fresh strawberries: For that juicy, vibrant topping that bursts with natural sweetness and a little tang.
- Lemon juice: Brightens the strawberry topping to balance richness.
- Powdered sugar: Sweetens the cheesecake filling smoothly and evenly.
- Heavy cream (or milk): Makes the cheesecake filling silky and spreadable.
How to Make Strawberry Cheesecake Pancakes Recipe
Step 1: Make the Strawberry Topping
Start by combining fresh sliced strawberries with sugar, lemon juice, and vanilla extract in a small saucepan. Simmering this mixture gently allows the strawberries to soften and release their luscious juices, creating a thick, flavorful topping that will crown your pancakes beautifully.
Step 2: Cook and Cool the Strawberry Mixture
Keep the heat medium, stirring every so often for about 5 to 7 minutes until the mixture thickens to a syrupy consistency. Take it off the heat and set it aside to cool slightly—that way, it won’t melt your cheesecake filling or pancakes when assembled.
Step 3: Whip Up the Cheesecake Filling
In a separate bowl, whisk softened cream cheese with powdered sugar, vanilla extract, and heavy cream until perfectly smooth and creamy. This spreadable filling offers a rich contrast to the fruity topping and fluffy pancakes—think of it as delightful creaminess in every bite.
Step 4: Prepare the Pancake Batter
Combine the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in one bowl. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Then gently mix the wet ingredients into the dry until just combined to keep those pancakes light and tender.
Step 5: Fold in the Cream Cheese
Gently fold in the softened cream cheese into the batter just enough to distribute it without overmixing. Expect some creamy lumps that will melt into little pockets of cheesecake deliciousness once cooked.
Step 6: Cook the Pancakes to Golden Perfection
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour a quarter cup of batter for each pancake, cooking until bubbles appear and edges look set, then flip and cook until golden brown on both sides. This is the moment those clouds of pancake goodness form!
Step 7: Assemble with Filling and Strawberry Topping
Stack the pancakes on plates, generously spread the cheesecake filling between layers or on top, and then spoon the cooled strawberry mixture over. The combination is irresistible—with creamy, fruity, and fluffy layers that beg to be devoured immediately.
How to Serve Strawberry Cheesecake Pancakes Recipe
Garnishes
Fresh mint leaves or extra whole strawberries add a pop of color and freshness that make your pancakes look like a café masterpiece. A light sprinkle of powdered sugar or a drizzle of maple syrup can enhance sweetness and add that perfect finishing touch.
Side Dishes
Serve your pancakes alongside crispy bacon, rich sausage, or even a simple fruit salad. The savory sides balance the sweet richness of the strawberry cheesecake pancakes and turn breakfast into a complete, satisfying meal.
Creative Ways to Present
Try layering the pancakes with alternating spoonfuls of strawberry topping and cheesecake filling for a stunning visual stack. Or consider stacking mini pancakes, turning them into adorable bite-sized stacks perfect for sharing or brunch parties.
Make Ahead and Storage
Storing Leftovers
You can store leftover Strawberry Cheesecake Pancakes Recipe in an airtight container in the fridge for up to 2 days. Keep the toppings separate until ready to serve to prevent sogginess.
Freezing
Freeze uncooked pancake batter or cooked pancakes by stacking them between parchment paper in a freezer-safe container. They can be frozen for up to 2 months, making future breakfasts a breeze.
Reheating
Reheat pancakes gently in a skillet or microwave, then add fresh cheesecake filling and strawberry topping to revive their fresh-made charm without drying out the layers.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just thaw and drain them well before cooking, and you might need to reduce cooking time slightly to avoid excess moisture.
Is there a dairy-free alternative for the cream cheese?
You can substitute with a dairy-free cream cheese or make a coconut cream-based filling for a vegan twist that still tastes amazing.
Can I make the batter the night before?
While you can prepare batter ahead, it’s best to add the baking soda and baking powder fresh before cooking to keep pancakes fluffy and light.
What is the best way to keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a low oven (about 200°F/95°C) to keep them warm and soft as you finish the rest.
Are these pancakes gluten-free?
This recipe uses all-purpose flour, which contains gluten, but you can try a gluten-free flour blend to make them suitable for gluten-sensitive diets with good results.
Final Thoughts
Now that you have the complete scoop on this Strawberry Cheesecake Pancakes Recipe, it’s time to gather your ingredients and treat yourself to a stacked delight bursting with flavor and texture. Whether for a festive brunch or a cozy weekend breakfast, these pancakes will quickly become a favorite family classic that’s lovingly requested again and again. Dive in, savor every bite, and share the joy of this scrumptious creation with those you care about most!
Print
Strawberry Cheesecake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Cheesecake Pancakes, a perfect blend of fluffy pancakes layered with creamy cheesecake filling and topped with a warm, sweet strawberry compote. This breakfast treat combines the classic comfort of pancakes with rich cheesecake and fresh fruit flavors for a decadent morning meal.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened (for batter)
Strawberry Topping
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk for thinner consistency)
Instructions
- Make the Strawberry Topping: In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and vanilla extract to create a flavorful fruit topping.
- Cook the Strawberry Mixture: Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries have released their juices and the mixture has thickened into a compote.
- Cool the Topping: Remove the saucepan from heat and allow the strawberry topping to cool slightly before serving.
- Prepare the Cheesecake Filling: In a medium bowl, whisk together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until the mixture is smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and stir gently until just combined to avoid overmixing which can toughen the pancakes.
- Incorporate Cream Cheese: Gently fold in the softened cream cheese to the batter for pockets of creamy texture, ensuring it is evenly distributed but keeping the batter slightly lumpy.
- Heat the Cooking Surface: Warm a non-stick skillet or griddle over medium heat, lightly greasing it with butter or oil to prevent sticking.
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, approximately 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Continue Cooking Remaining Batter: Repeat the process with remaining batter, keeping pancakes warm as you cook the rest.
- Stack Pancakes: Arrange pancakes in stacks on serving plates in preparation for layering the fillings.
- Spread Cheesecake Filling: Spoon generous amounts of the cheesecake filling onto each pancake stack, spreading gently to cover.
- Add Strawberry Topping: Spoon the cooled strawberry mixture over the cheesecake layer for fresh fruit topping.
- Optional Garnish: Drizzle with maple syrup or add whipped cream for extra indulgence if desired.
- Serve: Serve immediately and enjoy these luscious Strawberry Cheesecake Pancakes warm for the best taste experience.
Notes
- Do not overmix the pancake batter; a few lumps are fine to keep pancakes tender.
- Use room temperature cream cheese for easier mixing and smoother texture in the batter and filling.
- The strawberry topping can be made ahead and stored in the fridge for up to 2 days.
- For thinner cheesecake filling, add a bit more heavy cream or milk to reach desired consistency.
- Keep cooked pancakes warm by placing them on a baking sheet in a low oven (around 200°F/93°C) while finishing the batch.
