Description
These Fluffy Strawberry Cheesecake Pancakes combine light, airy pancakes with a creamy cheesecake filling and a sweet strawberry compote for a delightful, indulgent breakfast or brunch treat. Layered with fresh strawberries and topped with whipped cream and maple syrup, they are perfect for special occasions or weekend decadence.
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
- 1 tablespoon lemon juice
Toppings & Garnish
- Whipped cream, for topping (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and heavy cream together in a bowl until the mixture is smooth and fluffy. Set this creamy filling aside for later assembly.
- Make Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8–10 minutes until the mixture becomes syrupy and fragrant. Remove from heat and let it cool slightly.
- Mix Pancake Batter: In one bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Gently combine the dry and wet ingredients until just blended—avoid overmixing to keep pancakes fluffy.
- Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour 1/3 cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown. Repeat to make a total of 12 pancakes.
- Assemble Pancakes: To serve, layer three pancakes per plate, spreading cheesecake filling and strawberry compote between each layer. Top the stack with whipped cream, a drizzle of maple syrup, extra strawberries, and mint leaves if desired. Finish with a light dusting of powdered sugar for an elegant touch.
Notes
- Use room temperature cream cheese for a smooth cheesecake filling.
- Don’t overmix the pancake batter to keep them tender and fluffy.
- Strawberry compote can be made ahead and refrigerated for up to 2 days.
- For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
- Serve immediately for the best texture and flavor.
