Description

These Gluten Free Strawberry Cheesecake Pancakes combine fluffy gluten-free pancakes with creamy swirls of cheesecake and fresh strawberries for a delicious, ultimate breakfast treat. Perfect for those avoiding gluten, this recipe offers a delightful balance of sweet and tangy flavors with a soft, tender texture.

Ingredients

Pancake Batter

1 1/2 cups gluten-free all-purpose flour with xanthan gum
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk or dairy-free milk
1 large egg
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract

Cheesecake Mixture

4 ounces cream cheese, softened
1/2 cup fresh strawberries, finely diced

For Cooking and Serving

Butter or oil for the pan
Additional sliced strawberries for topping
Powdered sugar or maple syrup for serving

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined, ensuring an even distribution of leavening agents.
Mix Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
Form the Batter: Add the wet ingredients to the dry ingredients and stir gently until just combined to avoid overmixing, which can make the pancakes tough.
Prepare Cheesecake Swirls: In another small bowl, beat the softened cream cheese until smooth and creamy. Fold this cream cheese gently into the pancake batter, leaving visible swirls to create the cheesecake effect.
Add Strawberries: Carefully fold in the finely diced strawberries to distribute them evenly without breaking them apart.
Heat the Pan: Warm a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and aid browning.
Cook Pancakes: Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes or until bubbles form on the surface and edges start to set, then flip carefully and cook for another 2 minutes until golden brown and cooked through.
Finish and Serve: Repeat the cooking process with remaining batter. Serve the pancakes warm topped with additional sliced strawberries and a dusting of powdered sugar or a drizzle of maple syrup.

Notes

Use room temperature cream cheese for easier mixing and better incorporation.
If the batter seems too thick, add 1 to 2 tablespoons of milk to loosen it slightly for better pancake texture.
For extra flavor depth, add a pinch of lemon zest to the batter.
Be gentle folding in cream cheese and strawberries to keep swirls and chunks intact.