Description
Indulge in these Fluffy Strawberry Cheesecake Pancakes filled with creamy cheesecake and fresh strawberries, perfect for special occasions or lazy weekends.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Extra strawberries for serving
- Maple syrup for serving
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the buttermilk, egg, and melted butter in a separate bowl, mixing until fully blended.
- Pour the wet mixture into the dry ingredients, gently stirring until just combined.
- Blend the softened cream cheese, powdered sugar, and vanilla extract in a third bowl until smooth.
- Preheat a non-stick skillet over medium heat and pour about 1/4 cup of batter onto the skillet.
- Add a dollop of the cream cheese mixture and a few slices of strawberries on top before flipping.
- Cook until bubbles form on the surface, then flip gently and cook for another 2-3 minutes.
- Serve warm, topped with additional strawberries and maple syrup.
Notes
Make-ahead tip: Prepare the batter the night before and refrigerate. Avoid overmixing to keep pancakes fluffy.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 16g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg