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
Scale
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.
