Description
Indulge in the perfect brunch treat with these fluffy strawberry cheesecake pancakes. With a creamy cheesecake filling and a sweet strawberry topping, these pancakes taste just like a decadent dessert! A delightful combination of rich and fruity flavors in every bite.
Ingredients
Scale
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp heavy cream
For the strawberry topping:
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a griddle or skillet over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of pancake batter onto the griddle and cook until bubbles form on the surface. Flip and cook until golden brown, about 2-3 minutes per side. Repeat with remaining batter.
- For the cheesecake filling, beat the cream cheese, powdered sugar, vanilla extract, and heavy cream together until smooth and creamy.
- For the strawberry topping, mix the sliced strawberries with sugar and lemon juice in a bowl. Let sit for 10 minutes to release the juices.
- To assemble, stack the pancakes on a plate. Spoon a generous dollop of cheesecake filling between the pancakes, then top with the strawberry mixture.
Notes
- You can make the strawberry topping ahead of time and refrigerate it until ready to use.
- For extra indulgence, drizzle with chocolate syrup or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes