Fluffy Strawberry Cheesecake Pancakes (Printable)
Light, airy pancakes with creamy cheesecake swirl and sweet strawberry topping for a delightful breakfast.
# What You Need:
→ Pancake Batter
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 4 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Cheesecake Swirl
10 - 4 ounces cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1 egg yolk
13 - 1/2 teaspoon vanilla extract
→ Strawberry Topping
14 - 1 1/2 cups fresh strawberries, hulled and diced
15 - 2 tablespoons granulated sugar
16 - 1 teaspoon lemon juice
→ For Cooking
17 - Butter or oil for greasing the pan
# How To Make It:
01 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until strawberries release their juices and the mixture thickens slightly. Remove from heat and set aside.
02 - Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a small bowl until smooth and creamy. Set aside.
03 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
04 - Whisk buttermilk, eggs, melted butter, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and gently stir until just combined. A few small lumps are acceptable.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup of batter onto the skillet for each pancake. Add a heaping teaspoon of cheesecake mixture onto the surface and swirl gently with the tip of a knife or skewer.
07 - Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter and cheesecake swirl, greasing the skillet as needed between batches.
09 - Serve warm, topped with strawberry sauce and additional fresh strawberries if desired.
# Expert Tips:
01 -
- The cheesecake swirl melts into tiny pockets of creamy goodness inside each fluffy pancake
- That homemade strawberry sauce takes five minutes but tastes like something from a fancy brunch spot
02 -
- Overmixed batter makes tough pancakes, so stop stirring when you still see small lumps
- The cheesecake mixture sinks if you add it too early, so wait until the batter hits the pan
03 -
- Room temperature ingredients blend more smoothly into the batter
- A cast iron skillet holds heat beautifully for even browning