Description
Fluffy Strawberry Cheesecake Pancakes combine light, tender pancakes with a creamy cheesecake filling and a sweet strawberry compote, making a delightful layered breakfast treat perfect for special mornings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 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
Optional Toppings
- Whipped cream
- Maple syrup
- Extra strawberries and mint for garnish
- Powdered sugar for dusting
Instructions
- Make the Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and heavy cream until smooth and fluffy. Set aside in the refrigerator to keep chilled.
- Prepare the Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook for 8–10 minutes until the mixture becomes syrupy and slightly thickened. Remove from heat and let cool slightly.
- Mix Dry and Wet Ingredients: In one bowl, whisk together the all-purpose flour, baking powder, baking soda, remaining granulated sugar, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Combine the wet ingredients into the dry ingredients and gently mix until just blended; do not overmix to ensure fluffy pancakes.
- Cook the Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour about 1/3 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1–2 minutes until golden brown. Repeat until all the batter is used, making approximately 12 pancakes.
- Assemble the Pancake Stack: On each serving plate, layer three pancakes with a spread of cheesecake filling and strawberry compote between each layer. Top the stack with whipped cream, a drizzle of maple syrup, extra strawberries, and mint if desired. Dust lightly with powdered sugar for a finishing touch.
Notes
- For best texture, do not overmix the pancake batter to keep them fluffy and tender.
- Let the cream cheese filling chill before assembling to make spreading easier.
- The strawberry compote can be made ahead and stored in the refrigerator for up to 3 days.
- Use fresh strawberries for the best flavor and texture in the compote and as garnish.
- Adjust sweetness with maple syrup and sugar according to your taste preference.
