Go Back
–+ servings
Strawberry Cheesecake Pancakes

Indulge in Fluffy Strawberry Cheesecake Pancakes Today

Delight in Strawberry Cheesecake Pancakes that transform breakfast into a fruity, decadent experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Syrup
  • 1 pint strawberries Fresh fruit adds natural sweetness; substitute with blueberries or raspberries for a delightful twist.
  • 1/4 cup granulated sugar Sweetens strawberries for syrup; reduce to 2 tablespoons for a less sweet option.
  • 1/2 lemon juice Enhances freshness in the syrup; lime juice makes a great substitute.
  • 2 tsp cornstarch Thickens the strawberry syrup; arrowroot can be a gluten-free alternative.
For the Pancake Batter
  • 1 1/2 cups all-purpose flour Provides structure to pancakes; whole wheat flour can be a healthier substitute.
  • 3 tsp baking powder Ensures pancakes rise and are fluffy.
  • 2 Tbsp light brown sugar Adds a hint of caramel flavor; regular sugar works if needed.
  • 3/4 cup whole milk Liquid component for batter; consider almond milk or buttermilk as a non-dairy alternative.
  • 4 oz cream cheese, softened Adds a cheesecake element to the pancakes; use Neufchâtel cheese for a lower-fat option.
  • 2 large eggs Binds ingredients together; flaxseed meal is a great vegan alternative.
  • 1 tsp pure vanilla extract Enhances the overall flavor profile.

Equipment

  • medium saucepan
  • large mixing bowl
  • Whisk
  • Non-stick skillet

Method
 

Prepare the Strawberry Syrup
  1. In a medium saucepan, combine the halved strawberries, granulated sugar, lemon juice, and cornstarch. Heat the mixture over medium heat for about 10-15 minutes, stirring occasionally until the syrup thickens and becomes glossy.
Mix the Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and light brown sugar until well combined.
Combine the Wet Ingredients
  1. In another bowl, beat the milk, softened cream cheese, eggs, and vanilla extract until smooth and creamy. Gradually add the wet mixture to the dry ingredients, stirring gently to combine and fold in the chopped strawberries.
Heat the Skillet
  1. Preheat a non-stick skillet over medium heat for about 5 minutes, lightly grease it with butter.
Cook the Pancakes
  1. Pour about 1/4 cup of batter onto the skillet and cook until bubbles form, around 3-4 minutes. Flip once golden brown and cook for another 2-3 minutes.
Serve Warm
  1. Transfer cooked pancakes to a plate. Drizzle the homemade strawberry syrup generously over the pancakes before serving.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature and let batter rest for 5-10 minutes before cooking for fluffier pancakes. Use fresh strawberries for best results and keep pancakes warm in a low oven if necessary.

Tried this recipe?

Let us know how it was!