Fluffy Strawberry Cheesecake Pancakes (Print View)
Light, airy pancakes with creamy cheesecake swirl and juicy strawberry topping.
# 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 5–7 minutes, stirring occasionally, until strawberries release juice and mixture thickens slightly. Remove from heat and set aside.
02 - Beat 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 lumps are acceptable.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter onto skillet for each pancake. Dollop a heaping teaspoon of cheesecake mixture onto surface, then swirl gently with knife tip or skewer.
07 - Cook for 2–3 minutes until bubbles form on surface and edges appear set. Flip and cook 1–2 minutes until golden and cooked through. Repeat with remaining batter and cheesecake swirl, greasing skillet as needed.
08 - Serve warm pancakes topped with strawberry sauce and additional fresh strawberries if desired.
# Expert Tips:
01 -
- These pancakes taste like dessert for breakfast but still feel wholesome enough for a regular morning
- The strawberry sauce can be made ahead and kept in the fridge for up to three days
02 -
- I learned the hard way that hot butter will cook your eggs into tiny scrambled egg bits in the batter
- These pancakes reheat surprisingly well in the toaster the next day
03 -
- A piping bag makes dropping the cheesecake swirl so much easier than using a spoon
- Let the pan come back to temperature between batches for consistent results