Fluffy Strawberry Cheesecake Pancakes (Printable)
Light pancakes with creamy cheesecake swirl and fresh 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 oz 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:
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.
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.
05 - Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix; a few lumps are acceptable.
06 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour approximately 1/4 cup batter onto skillet. Add a heaping teaspoon of cheesecake mixture and swirl gently with knife tip or skewer. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden.
08 - Repeat with remaining batter and cheesecake swirl, greasing skillet as needed between batches.
09 - Serve warm pancakes topped with strawberry sauce and additional fresh strawberries if desired.
# Expert Advice:
01 -
- The contrast between fluffy buttermilk pancakes and tangy cream cheese is absolutely worth the extra dish
- That homemade strawberry sauce uses just three ingredients but tastes like something from a restaurant
02 -
- Overmixing the batter makes tough pancakes, so stop as soon as the flour streaks disappear
- The cheesecake swirl needs to be dropped onto the batter gently or it will sink to the bottom
03 -
- Let your batter rest for ten minutes before cooking for even fluffier results
- Keep cooked pancakes in a 200°F oven while finishing the batch so everything stays warm