Strawberry Cheesecake Pancakes

A gorgeous stack of Cheesecake Pancakes with strawberry syrup

Why not have breakfast and dessert on one plate with a batch of these Strawberry Cheesecake Pancakes! Fluffy cream cheese-stuffed pancakes, whipped cream, and homemade strawberry sauce - they totally blow any restaurant version out of the water with their decadence!

Course Breakfast, Brunch

Cuisine American

Keyword strawberry cheesecake pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings pancakes

Calories 158kcal

Author Erica

Ingredients

Strawberry Topping

2 cups fresh strawberries cut in half
¼ cup sugar
2 tablespoons lemon juice

Cheesecake Pancakes

2 cups all-purpose flour sifted
2 teaspoons baking powder
¼ teaspoon salt
6 ounces cream cheese softened, divided
2 tablespoons granulated sugar
2 large eggs room temperature
1 cup buttermilk room temperature
2 tablespoons butter melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract
Whipped cream

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Instructions

Strawberry Topping:

Place the strawberries, sugar, and lemon juice in a saucepan set over medium-low heat. Bring to a low boil and cook 12-15 minutes, or until strawberries cook down and thicken.
For a smoother sauce, mash the berries with the back of a spoon. Set aside and keep warm.

Cheesecake Pancakes

In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, use an electric mixer to beat 4 ounces of cream cheese and sugar together until smooth. Add the eggs one at a time until combined, then beat in the buttermilk, melted butter, lemon juice, and vanilla until smooth.
Gently fold the wet ingredients into the flour mixture until just combined. Add the remaining cubed cream cheese and fold in gently. Allow the batter to rest for 10 minutes.
Heat a pancake pan (or large frying pan or electric griddle) over medium heat. Lightly grease with oil or non-stick cooking spray.
Pour 1/4 cup of batter per pancake onto the griddle and cook for 2-3 minutes until tops are slightly dry looking, with small air bubbles beginning to form. Flip, and continue cooking on the other side, 1-2 minutes, until golden brown. Keep pancakes warm in a low temperature oven while you work through the batter.
Stack pancakes with layers of whipped cream & strawberry sauce and serve.

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