Description
Indulge in these Fluffy Strawberry Cheesecake Pancakes, layered with a smooth cream cheese filling and topped with a luscious strawberry compote. Perfectly soft and airy, these pancakes combine the classic breakfast favorite with a delightful dessert twist, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Strawberry Compote
- 2 cups fresh strawberries, chopped
- 2 tablespoons granulated sugar (for compote)
- 1 tablespoon lemon juice
Toppings and Garnish
- Whipped cream, for topping (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and heavy cream until the mixture is smooth and fluffy. Set aside for assembling.
- Make Strawberry Compote: In a saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook for 8 to 10 minutes until the mixture becomes syrupy. Remove from heat and let it cool slightly.
- Mix Pancake Batter: In one bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Combine the wet and dry ingredients until just blended, being careful not to overmix.
- Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour 1/3 cup of batter per pancake onto the surface. Cook until bubbles form on top, then flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat to make a total of 12 pancakes.
- Assemble Pancakes: Layer pancakes by spreading cheesecake filling and strawberry compote between each pancake, stacking 3 pancakes per serving. Top with whipped cream, drizzle maple syrup, add extra strawberries and mint if desired, and dust with powdered sugar to finish.
Notes
- Use fresh strawberries for the best flavor in the compote, but frozen can be used if fresh are unavailable.
- Allow the compote to cool slightly before layering to prevent the pancakes from becoming soggy.
- For a thicker cheesecake filling, chill the mixture for 15 minutes before assembling.
- Adjust the sweetness of the compote and filling to your taste by adding more or less sugar.
- The pancakes can be kept warm in a low oven while finishing the rest to serve all hot.
