Description
Indulge in fluffy pancakes with a creamy cheesecake center and fresh strawberries for a delightful breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons 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
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Additional powdered sugar for serving
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a spacious bowl.
- Mix the buttermilk, egg, and melted butter in another bowl until well combined.
- Fold the wet mixture into the dry ingredients until just mixed, avoiding overmixing.
- Whip the cream cheese, powdered sugar, and vanilla until smooth in a separate bowl.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of the pancake batter into the pan.
- Add a spoonful of cheesecake filling to the center of the pancake batter, covering it with another layer of batter.
- Cook until bubbles form on top, then flip and cook until golden brown.
- Serve stacked high with fresh strawberries and a dusting of powdered sugar.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg