Description

Indulge in a decadent breakfast treat with these Strawberry Cheesecake Pancakes. Fluffy pancakes filled with a creamy cheesecake mixture and topped with warm, syrupy strawberries make for a delightful morning meal that tastes like dessert.

Ingredients

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Pancake Batter:

1.5 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
0.5 tsp salt
1.25 cups milk
1 large egg
2 tbsp butter, melted
1 tsp vanilla extract

Cheesecake Filling:

4 oz cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract (for filling)
2 tbsp milk (for filling)

Strawberry Topping:

1.5 cups fresh strawberries, chopped
2 tbsp granulated sugar (for topping)
1 tsp lemon juice

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Instructions

Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Simmer for 6–8 minutes until syrupy, lightly mashing some berries. Remove from heat.
Step 2: In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine gently and rest batter for 5 minutes.
Step 3: Beat cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable.
Step 4: Heat a greased skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form. Flip and cook until golden.
Step 5: Stack pancakes with cheesecake filling between layers and spoon warm strawberry topping over the top before serving.

Nutrition

Serving Size: 1 pancake (approximately 150g)
Calories: 300
Sugar: 15g
Sodium: 400mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 8g
Cholesterol: 70mg