Strawberry Cheesecake Pancakes
Why not turn breakfast into a decadent treat? These Strawberry Cheesecake Pancakes are a sweet, creamy delight with fluffy pancakes, rich cream cheese, and a homemade strawberry topping.
INGREDIENTS
For the Strawberry Topping:
2 cups fresh strawberries, cut in half
¼ cup granulated sugar
2 tablespoons lemon juice
For the Cheesecake Pancakes:
2 cups all-purpose flour (sifted)
2 teaspoons baking powder
¼ teaspoon salt
6 ounces cream cheese, softened, divided
2 tablespoons granulated sugar
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 tablespoons butter, melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract
For Whipped Cream:
Homemade or store-bought whipped cream
Instructions
1. Prepare the Strawberry Topping:
In a saucepan over medium-low heat, combine the strawberries, sugar, and lemon juice.
Bring to a low boil and cook for 12-15 minutes, stirring occasionally, until the strawberries cook down and the mixture thickens.
For a smoother sauce, mash the berries with the back of a spoon. Set aside and keep warm.
2. Make the Cheesecake Pancake Batter:
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, use an electric mixer to beat 4 ounces of cream cheese and sugar together until smooth.
Add the eggs one at a time, mixing well after each addition.
Beat in the buttermilk, melted butter, lemon juice, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined.
Cut the remaining 2 ounces of cream cheese into small cubes and fold them into the batter gently. Let the batter rest for 10 minutes.
3. Cook the Pancakes:
Heat a pancake pan, large frying pan, or electric griddle over medium heat. Lightly grease with oil or non-stick cooking spray.
Pour ¼ cup of batter per pancake onto the griddle. Cook for 2-3 minutes, or until the tops are slightly dry with small air bubbles forming.
Flip and cook for an additional 1-2 minutes, until golden brown.
Keep cooked pancakes warm in a low-temperature oven while you cook the remaining batter.
4. Assemble and Serve:
Stack the pancakes on a serving plate.
Layer with whipped cream and spoon the warm strawberry topping over the top.
Serve immediately and enjoy!
These pancakes make for an indulgent breakfast or brunch, combining the best flavors of cheesecake and strawberries. Enjoy every bite!
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