Description

These Fluffy Strawberry Cheesecake Pancakes combine soft, airy pancakes with a creamy cheesecake filling and a sweet strawberry compote, perfect for an indulgent breakfast or brunch. Layered with fresh strawberries, a luscious cream cheese mixture, and topped with whipped cream and maple syrup, these pancakes offer a gourmet twist on a classic favorite.

Ingredients

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the cheesecake filling: Beat the cream cheese, powdered sugar, and heavy cream together using a mixer until the mixture is smooth and fluffy. Set this creamy filling aside for layering later.
Make the strawberry compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes, stirring occasionally, until the mixture becomes thick and syrupy. Remove from heat and allow it to cool slightly.
Mix the pancake batter: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract. Gradually combine the wet ingredients into the dry ingredients and gently stir until just blended; avoid overmixing to keep the pancakes fluffy.
Cook the pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour about 1/3 cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1 to 2 minutes until golden brown. Repeat to make 12 pancakes.
Assemble the pancakes: Stack three pancakes per serving, spreading a layer of cheesecake filling between each pancake, followed by a spoonful of strawberry compote. Top the stack with whipped cream, drizzle with maple syrup, add extra strawberries and mint if desired, and dust with powdered sugar for a beautiful finish.

Notes

Use room temperature cream cheese for easier blending and a creamier cheesecake filling.
To make the strawberry compote thicker, cook a few minutes longer to reduce more liquid.
For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice and use dairy-free cream cheese and heavy cream alternatives.
Keep cooked pancakes warm in a low oven while finishing the batch for best serving temperature.
Gently fold wet and dry ingredients together to avoid tough pancakes.