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Strawberry Cheesecake Pancakes

Heavenly Strawberry Cheesecake Pancakes for a Sweet Morning

These Strawberry Cheesecake Pancakes taste like dessert for breakfast, featuring fluffy pancakes and a fresh strawberry syrup.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Syrup
  • 1 pint strawberries, hulled and halved Raspberries or blueberries are fun substitutes.
  • 1/4 cup granulated sugar Brown sugar adds a delightful depth.
  • 1/2 each lemon, juice Lime juice works beautifully too.
  • 2 tsp cornstarch Arrowroot powder is a great alternative.
For the Pancake Batter
  • 1 1/2 cups all-purpose flour Opt for a gluten-free flour blend for a hearty alternative.
  • 3 tsp baking powder Baking soda with an acid can be used if needed.
  • 2 Tbsp light brown sugar Granulated sugar is a solid backup.
  • 3/4 cup whole milk Almond or oat milk can work wonders for a vegan twist.
  • 4 oz cream cheese, softened Greek yogurt is a lighter substitute.
  • 2 large eggs Flax eggs can replace for a vegan option.
  • 1 tsp pure vanilla extract Almond extract offers a delightful twist.
  • 1 cup chopped strawberries Feel free to mix in other fruits like bananas.
  • Butter, for cooking Oil or non-stick spray is a great dairy-free choice.

Equipment

  • medium saucepan
  • Large mixing bowl
  • non-stick skillet
  • Spatula

Method
 

Prepare Strawberry Syrup
  1. In a medium saucepan over medium heat, combine strawberries, granulated sugar, lemon juice, and cornstarch. Cook for about 5-7 minutes until it bubbles and thickens slightly. Remove from heat and set aside to cool.
Make Pancake Batter
  1. In a large bowl, whisk together flour, baking powder, and light brown sugar. In another bowl, blend milk, cream cheese, eggs, vanilla extract, and chopped strawberries until smooth. Gradually stir wet ingredients into dry ingredients.
Cook Pancakes
  1. Preheat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown.
Serve
  1. Stack cooked pancakes on a plate, drizzle with strawberry syrup, and add extra fresh strawberries.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Make sure your cream cheese is at room temperature for seamless blending, and allow the batter to rest for fluffier pancakes.

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