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
Scale
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.
