why make this recipe
Strawberry Cheesecake Pancakes are a delightful twist on a classic breakfast favorite. They bring together the rich and creamy flavors of cheesecake with the fluffy goodness of pancakes, all topped with fresh strawberries. This dish is perfect for a special brunch, a weekend breakfast treat, or whenever you want to impress your family and friends. The combination of flavors is sure to brighten your morning and satisfy your sweet tooth.
how to make Strawberry Cheesecake Pancakes
Ingredients:
- 2 cups fresh strawberries, cut in half
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 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
Directions:
- In a bowl, mix strawberries, sugar, and lemon juice; set aside.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat 4 ounces of cream cheese with granulated sugar until smooth. Add eggs and buttermilk, mixing well.
- Combine wet ingredients with dry ingredients until just mixed.
- Heat a skillet over medium heat and add butter. Pour batter on the skillet to form pancakes. Cook until bubbles form, then flip.
- Serve pancakes topped with strawberry mixture and remaining cream cheese.
how to serve Strawberry Cheesecake Pancakes
Serve these pancakes hot off the skillet, drizzled with the fresh strawberry mixture. For an extra touch, you can add whipped cream or a sprinkle of powdered sugar on top. They make for a beautiful presentation on a plate, perfect for a festive breakfast or brunch.
how to store Strawberry Cheesecake Pancakes
If you have any leftover pancakes, store them in an airtight container in the refrigerator. They will stay fresh for up to three days. To reheat, simply pop them in the toaster or microwave until warmed through.
tips to make Strawberry Cheesecake Pancakes
- Make sure your cream cheese is softened to room temperature for easier blending.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Use a non-stick skillet for better results and to prevent sticking.
- You can add a bit of vanilla extract to the batter for added flavor.
variation
Try adding chocolate chips to the pancake batter for a different taste. You could also mix in nuts or other fruits if you want to experiment with different flavors.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using them in the recipe.
Can I make the batter ahead of time?
It’s best to make the batter fresh for the lightest pancakes. However, you can prepare the dry ingredients the night before and mix in the wet ingredients in the morning.
Can I substitute buttermilk with regular milk?
Yes, you can use regular milk, but for the best flavor and texture, it’s recommended to stick with buttermilk or make a quick substitute by mixing milk with vinegar or lemon juice.
Strawberry Cheesecake Pancakes
Ingredients
For the Strawberry Topping
- 2 cups fresh strawberries, cut in half
- 1/4 cup sugar
- 2 tablespoons lemon juice
For the Pancake Batter
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 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
Instructions
Preparation
- In a bowl, mix strawberries, sugar, and lemon juice; set aside.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat 4 ounces of cream cheese with granulated sugar until smooth. Add eggs and buttermilk, mixing well.
- Combine wet ingredients with dry ingredients until just mixed.
Cooking
- Heat a skillet over medium heat and add butter.
- Pour batter on the skillet to form pancakes. Cook until bubbles form, then flip.
Serving
- Serve pancakes topped with strawberry mixture and remaining cream cheese.