There is nothing quite like waking up to a stack of indulgent, melt-in-your-mouth pancakes, and today I am beyond excited to share with you a truly special breakfast treat: the Fluffy Strawberry Cheesecake Pancakes Recipe. These pancakes are the perfect balance of airy texture, sweet creamy cheesecake, and fresh, vibrant strawberries, making every bite a delightful celebration of flavors. Whether you’re looking for a weekend brunch to impress or a cozy breakfast that feels like a hug on a plate, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
One of the best parts of the Fluffy Strawberry Cheesecake Pancakes Recipe is how incredibly simple, yet thoughtfully combined, the ingredients are. Each one plays an important role, from creating the perfect fluffy batter to the rich cheesecake filling and fresh strawberry compote that adds a burst of color and flavor.
- All-purpose flour (2 cups): Provides the perfect base for light and fluffy pancakes.
- Baking powder (2 teaspoons): Leavens the batter, making those pancakes rise beautifully.
- Baking soda (1/2 teaspoon): Works with the acidic buttermilk to add extra fluffiness.
- Granulated sugar (2 tablespoons): Adds just enough sweetness to the batter and strawberry compote.
- Salt (1/2 teaspoon): Enhances all the flavors without being overpowering.
- Buttermilk (2 cups): Gives the pancakes a tender crumb and a subtle tang.
- Large eggs (2): Bind everything together and add richness.
- Unsalted butter, melted (1/4 cup): Ensures the batter stays moist and adds a subtle buttery note.
- Vanilla extract (1 teaspoon): Infuses the pancakes with a warm, sweet aroma.
- Cream cheese, softened (8 oz): The star of the cheesecake filling, creating a creamy texture.
- Powdered sugar (1/2 cup): Sweetens and smooths the cheesecake mixture perfectly.
- Heavy cream (1/4 cup): Helps achieve that luscious, fluffy cheesecake filling.
- Fresh strawberries, chopped (2 cups): Bring fresh, juicy bursts of flavor to the compote and garnish.
- Lemon juice (1 tablespoon): Balances the sweetness with bright acidity in the compote.
- Whipped cream (optional): For added richness and prettiness on top.
- Maple syrup (for serving): Because no pancake stack is complete without it.
- Extra strawberries and mint (optional): For a fresh, beautiful garnish.
How to Make Fluffy Strawberry Cheesecake Pancakes Recipe
Step 1: Make the Creamy Cheesecake Filling
Start by beating together the softened cream cheese, powdered sugar, and heavy cream until the mixture is smooth, fluffy, and dreamy. This creamy cheesecake filling is what sets these pancakes apart, adding a velvety richness that melts perfectly between each stack.
Step 2: Prepare the Strawberry Compote
Next, combine the chopped strawberries, granulated sugar, and a splash of lemon juice in a saucepan. Cook over medium heat for about 8 to 10 minutes until the strawberries release their juices and the mixture turns syrupy. This compote will add both a natural sweetness and a vibrant pop of color to your pancakes.
Step 3: Mix the Pancake Batter
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract. Combine the wet ingredients into the dry, stirring just until everything is blended—remember, a few lumps are okay! This gentle mixing helps keep the pancakes fluffy and tender.
Step 4: Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about one-third cup of batter for each pancake. Cook until bubbles appear across the surface and the edges look set, about 2 to 3 minutes. Flip the pancakes and cook for another 1 to 2 minutes until golden and cooked through. This batch should yield about 12 gorgeous pancakes.
Step 5: Assemble Your Pancake Masterpiece
Now comes the fun part—layering. Start with a pancake, spread a generous layer of the cheesecake filling, then spoon on some strawberry compote. Stack three pancakes per serving for the perfect slice of breakfast heaven. Finally, top with whipped cream, fresh strawberries, and a drizzle of maple syrup. If you like, dust everything with powdered sugar for an extra touch of elegance.
How to Serve Fluffy Strawberry Cheesecake Pancakes Recipe
Garnishes
The bright red strawberries and creamy cheesecake filling speak for themselves, but adding a dollop of whipped cream and a sprinkle of fresh mint gives these pancakes a classy, restaurant-worthy finish that your guests will adore.
Side Dishes
To round out this indulgent breakfast, try serving with crispy bacon or turkey sausage for a salty contrast, or a fresh green fruit salad to lighten things up. The sweet and savory pairings bring balance to each bite.
Creative Ways to Present
For a festive twist, try layering the pancakes in a trifle bowl for a layered strawberry cheesecake parfait look. Or, make small silver dollar pancakes with the same batter and serve as bite-sized treats at brunch parties. Either way, this Fluffy Strawberry Cheesecake Pancakes Recipe is sure to steal the show.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pancakes tightly in plastic wrap or store in an airtight container to keep them fresh in the refrigerator for up to 2 days. Keep the cheesecake filling and strawberry compote stored separately to preserve their textures.
Freezing
These pancakes freeze beautifully! Lay them flat in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag. They’ll stay fresh for up to 2 months, and you can thaw only what you need for a quick breakfast.
Reheating
To reheat, pop pancakes in the toaster or microwave until warm. Add fresh cheesecake filling and strawberry compote just before serving to recreate that freshly made feeling every time.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain any excess liquid before cooking them down into the compote to avoid a watery texture.
Is there a substitute for buttermilk?
You can easily make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using—this keeps the pancakes tender and fluffy.
Can I make this recipe dairy-free?
Yes, swap out the cream cheese and butter for dairy-free alternatives, and use a plant-based milk for the buttermilk substitute. The pancakes might be slightly different in texture but still delicious.
How do I prevent my pancakes from sticking to the pan?
Use a nonstick skillet or lightly grease your pan with butter or oil before cooking each batch. Let the pan heat fully before adding batter for the best results.
Can these pancakes be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking. The texture might vary a bit, but the flavor will still shine.
Final Thoughts
There you have it, friends—a Fluffy Strawberry Cheesecake Pancakes Recipe that’s sure to brighten your mornings and wow anyone lucky enough to share your table. Whipping up these stacks of joy is more than just cooking; it’s creating moments of comfort and celebration. So grab your mixing bowl and fresh strawberries, and treat yourself to a breakfast that feels like a special occasion every time.
Print
Fluffy Strawberry Cheesecake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes (serves 4 people with 3 pancakes each)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy Strawberry Cheesecake Pancakes combine light, tender pancakes with a rich and creamy cheesecake filling and a sweet strawberry compote. This delightful recipe makes a perfect weekend breakfast or brunch treat, layered with fresh strawberries, whipped cream, and drizzled with maple syrup for a balanced sweet and tangy flavor.
Ingredients
Pancakes
- 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 (from the total sugar counted in pancakes)
- 1 tablespoon lemon juice
For Serving and Garnish
- Whipped cream (optional)
- Maple syrup
- Extra strawberries and mint leaves (optional)
- Powdered sugar (optional, for dusting)
Instructions
- Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, and heavy cream together in a bowl until smooth and fluffy. Set this creamy mixture aside to use later in layering.
- Prepare the Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes until the mixture becomes syrupy and thick. Remove from heat and allow it to cool slightly.
- Mix the Pancake Batter: In one bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently combine until just blended, being careful not to overmix.
- 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, then flip and cook the other side for 1 to 2 minutes until golden and cooked through. Repeat to make 12 pancakes.
- Assemble and Serve: To assemble, layer the pancakes by spreading cheesecake filling and strawberry compote between each one. Stack three pancakes per serving. Top with whipped cream, drizzle with maple syrup, garnish with extra strawberries and mint leaves, and dust with powdered sugar if desired. Serve immediately for a delightful breakfast experience.
Notes
- Ensure cream cheese is softened for a smooth cheesecake filling.
- Do not overmix the pancake batter to keep the pancakes light and fluffy.
- Adjust sugar in the strawberry compote based on the sweetness of your strawberries.
- Pancakes can be kept warm in a low oven while cooking the rest.
- This recipe makes 12 pancakes, enough for about 12 moderate servings (3 pancakes each for 4 people or adjusted accordingly).
- For a thinner compote, reduce cooking time slightly.
