Description
Fluffy Strawberry Cheesecake Pancakes are soft pancakes with creamy cheesecake filling and fresh strawberries, perfect for breakfast or brunch.
Ingredients
1 ½ cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
1 egg
3 tbsp melted butter
½ tsp vanilla extract
4 oz cream cheese, softened
2 tbsp sugar
1 tsp vanilla extract
1 cup fresh strawberries, sliced
Maple syrup or strawberry sauce
Instructions
1. Whisk together dry ingredients. In a separate bowl, combine milk, egg, melted butter, and vanilla. Fold wet ingredients into dry until just combined.
2. Heat a non-stick skillet over medium heat. Pour ¼ cup batter per pancake, add a dollop of cheesecake filling, and top with more batter.
3. Cook until bubbles form and edges are set, then flip carefully.
4. Stack pancakes and let rest 1–2 minutes before serving.
5. Top with fresh strawberries and drizzle with syrup.
Notes
Do not overmix the batter to keep pancakes fluffy.
Refrigerate leftovers for up to 2 days; reheat in a toaster oven.
Try variations with chocolate chips, nuts, or mixed berries.
- Prep Time: 15M
- Cook Time: 20M
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: Fluffy Strawberry Cheesecake Pancakes, breakfast, brunch