Description
Fluffy Strawberry Cheesecake Pancakes combine tender, airy pancakes layered with creamy cheesecake filling and a luscious homemade strawberry compote, perfect for a decadent breakfast or brunch treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 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
Toppings and Garnishes
- Whipped cream, for topping (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
Instructions
- Prepare Cheesecake Filling: Beat the cream cheese, powdered sugar, and heavy cream together in a bowl until smooth and fluffy. Set aside for later use.
- Make Strawberry Compote: In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Cook for 8–10 minutes until the mixture thickens into a syrupy consistency. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just blended; do not overmix to keep pancakes fluffy.
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour 1/3 cup of batter per pancake on the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip the pancake and cook for another 1–2 minutes until golden and cooked through. Repeat until all batter is used; yields about 12 pancakes.
- Assemble Pancakes: To serve, stack three pancakes per plate, spreading a layer of cheesecake filling and strawberry compote between each pancake layer.
- Garnish and Serve: Top the pancake stacks with whipped cream, a drizzle of maple syrup, extra fresh strawberries, and mint leaves if desired. Optionally dust with powdered sugar for a finishing touch.
Notes
- For creamier cheesecake filling, ensure cream cheese is softened to room temperature before beating.
- Strawberry compote can be made a day ahead and refrigerated for convenience.
- Use fresh buttermilk or substitute with milk and lemon juice for similar results.
- Do not overmix pancake batter to avoid tough pancakes; lumps are okay.
- Adjust cooking heat as needed to prevent burning the pancakes.
- Optional garnishes like mint and powdered sugar add visual appeal but can be omitted.
