Description
Indulge in these Fluffy Strawberry Cheesecake Pancakes, perfect for a special breakfast or brunch. Layers of soft, airy pancakes are filled with a creamy cheesecake mixture and topped with a homemade strawberry compote, whipped cream, and maple syrup for a delightful fruity and rich flavor combination.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Strawberry Compote
- 2 cups fresh strawberries, chopped
- 2 tablespoons granulated sugar (for compote)
- 1 tablespoon lemon juice
To Serve
- Whipped cream, for topping (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the cheesecake filling: Beat the softened cream cheese, powdered sugar, and heavy cream together until the mixture is smooth and fluffy. Set aside for later assembly.
- Make the strawberry compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes until the mixture becomes syrupy and thick. Remove from heat and let it cool slightly.
- Mix the pancake batter: In one bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract. Combine the wet and dry ingredients until just blended, taking care not to overmix.
- Cook the pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour 1/3 cup of batter per pancake onto the surface. Cook until bubbles form on the top and edges look set, then flip and cook for an additional 1 to 2 minutes until golden and cooked through. Repeat until all batter is used, yielding about 12 pancakes.
- Assemble the pancakes: On a serving plate, layer the pancakes by spreading a generous amount of cheesecake filling and strawberry compote between each pancake. Stack three pancakes per serving. Top with whipped cream, a drizzle of maple syrup, extra strawberries, and mint if desired. Optionally, dust with powdered sugar before serving.
Notes
- Use room temperature ingredients for easier mixing and better texture.
- Do not overmix the batter to keep pancakes fluffy and tender.
- Fresh strawberries can be substituted with frozen ones if fresh are not available, but thaw them first.
- Make the strawberry compote ahead of time; it keeps well refrigerated for 2 days.
- For a lighter option, substitute heavy cream with Greek yogurt in the cheesecake filling.
