Description
Delightful pancakes infused with cheesecake essence and fresh strawberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- 1/2 cup heavy whipping cream
- 2 cups fresh strawberries (hulled and chopped)
- 1 tablespoon granulated sugar (for strawberries)
- Maple syrup or strawberry syrup (for topping)
- Butter (for greasing skillet)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until they’re evenly combined.
- In another bowl, beat the eggs and then whisk in the buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing to maintain fluffiness.
- Heat a non-stick skillet or griddle over medium heat, lightly greased with butter to prevent sticking.
- Use a 1/4 cup scoop for the batter, placing it onto the skillet for each pancake. Cook for 2–3 minutes on each side until golden brown and fluffy.
- In a separate bowl, beat the cream cheese until smooth, then add the powdered sugar and vanilla extract for extra flavor.
- Whip the heavy cream in another bowl until it forms soft peaks and gently fold it into the cream cheese mixture to create a light cheesecake filling.
- Combine chopped strawberries with 1 tablespoon of sugar and let them sit for about 10 minutes to draw out their juices.
- For assembly, layer the pancakes with cheesecake filling in between each pancake layer.
- Top with the strawberry mixture, whipped cream, and a drizzle of maple or strawberry syrup. Serve immediately.
Notes
Use fresh strawberries for the best flavor; allow pancake batter to rest for fluffiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg