Description
Indulge in a decadent breakfast treat with these Strawberry Cheesecake Pancakes. Fluffy pancakes are layered with a creamy cheesecake filling and topped with fresh strawberries, syrup, and whipped cream.
Ingredients
Scale
Pancake Batter:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1/2 cup cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 cup sour cream
Toppings:
- 1 cup fresh strawberries, diced
- 1/2 cup strawberry syrup or sauce
- Whipped cream for topping (optional)
Instructions
- Pancake Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, combine milk, egg, vanilla extract, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined.
- Cheesecake Filling: Mix softened cream cheese, powdered sugar, and sour cream until smooth.
- Cooking: Heat a skillet over medium heat, pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown. Stack pancakes with cheesecake filling between each layer.
- Serving: Top with diced strawberries, strawberry syrup, and whipped cream.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Cheesecake filling can be prepared ahead and refrigerated.
- To enhance strawberry flavor, mash some strawberries into the syrup.
Nutrition
- Serving Size: 2 pancakes with filling and topping
- Calories: 420
- Sugar: 18g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
