Description
These Fluffy Strawberry Cheesecake Pancakes combine light and airy pancakes with a creamy cheesecake filling and a sweet strawberry compote, making a delightful breakfast or brunch treat. Layered with luscious cream cheese filling and fresh berry syrup, they create a beautifully balanced and indulgent dish perfect for special occasions or weekend mornings.
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 (for compote)
- 1 tablespoon lemon juice
To Serve:
- Whipped cream (optional)
- Maple syrup
- Extra strawberries and mint for garnish (optional)
Instructions
- Make cheesecake filling: In a bowl, beat the softened cream cheese, powdered sugar, and heavy cream together until the mixture is smooth, fluffy, and well combined. Set aside to keep chilled.
- Prepare strawberry compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for about 8–10 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency. Remove from heat and allow to cool slightly.
- Mix pancake batter: In one large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and gently combine until just blended; avoid overmixing to keep the pancakes fluffy.
- Cook pancakes: Heat a skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/3 cup of batter per pancake onto the surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden and cooked through. Repeat with remaining batter to make 12 pancakes.
- Assemble pancakes: Stack three pancakes per serving on plates, spreading a generous layer of cheesecake filling and strawberry compote between each pancake. Top the stack with whipped cream, a drizzle of maple syrup, extra fresh strawberries, and a sprig of mint if desired. Optionally dust with powdered sugar before serving.
Notes
- Make sure the cream cheese is softened for easy mixing and a smooth filling.
- Do not overmix pancake batter; a few lumps are okay to keep the pancakes fluffy.
- To keep pancakes warm while cooking batches, place them on a baking sheet in a 200°F (93°C) oven.
- You can substitute Greek yogurt for buttermilk if needed, using the same amount.
- For a vegan version, try plant-based cream cheese and milk alternatives, and substitute eggs with flax eggs.
