Description
These Fluffy Strawberry Cheesecake Pancakes are a delightful breakfast treat featuring light, airy pancakes layered with a creamy cheesecake filling and a sweet strawberry compote. Topped with whipped cream, maple syrup, and fresh strawberries, they offer a perfect balance of flavors and textures, ideal for a special weekend brunch or a luxurious breakfast.
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 (using original sugar in recipe)
- 1 tablespoon lemon juice
For Serving and Garnish
- Whipped cream (optional)
- Maple syrup
- Extra strawberries and mint leaves (optional)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and heavy cream together in a bowl until the mixture is smooth and fluffy. Set aside for assembly.
- Make the Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the mixture becomes syrupy. Remove from heat and let it cool slightly.
- Mix Dry and Wet Ingredients: In one bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Gradually combine the wet ingredients into the dry ingredients, mixing just until blended to maintain fluffiness.
- Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour about 1/3 cup of batter per pancake onto the surface. Cook until bubbles form on top and edges look set, then flip and cook for another 1–2 minutes until golden and cooked through. Repeat until all batter is used, yielding about 12 pancakes.
- Assemble the Pancakes: On each plate, stack three pancakes, spreading a layer of cheesecake filling and strawberry compote between each pancake. Finish the stack with whipped cream, a drizzle of maple syrup, extra strawberries, and optionally, dust with powdered sugar and garnish with mint leaves.
Notes
- For best results, use room-temperature cream cheese and eggs.
- You can prepare the strawberry compote ahead of time and refrigerate it until ready to use.
- Adjust the sugar in the compote to your taste or substitute with a sugar alternative for a less sweet option.
- Ensure not to overmix the batter to keep the pancakes light and fluffy.
- Use a non-stick skillet or griddle for easy flipping and an even cook.
