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Strawberry Cheesecake Pancakes That Will Wow Your Weekend

Indulge in these delightful Strawberry Cheesecake Pancakes, perfect for a show-stopping breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup All-Purpose Flour Substitute 1:1 with gluten-free flour for a gluten-free version.
  • 2 tablespoons Sugar Adjust to taste or use a sugar alternative.
  • 1 tablespoon Baking Powder Ensure it's fresh for fluffiest pancakes.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 cup Milk Can be swapped for any dairy or non-dairy milk.
  • 1 large Egg Replace with a flax egg for a vegan option.
  • 2 tablespoons Butter Melted coconut oil works for a dairy-free alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best result.
Cheesecake Filling
  • 8 oz Cream Cheese Ensure it’s softened for easy mixing.
  • 1/2 cup Powdered Sugar Alternative sweeteners can be used here too.
Strawberry Sauce
  • 2 cups Fresh Strawberries Can be substituted with any berries you prefer.
  • 1 tablespoon Lemon Juice Essential for balancing sweetness.
Optional Garnish
  • 1 cup Whipped Cream A delightful topping for all the sweetness beneath.

Equipment

  • Non-stick skillet
  • mixing bowls
  • Electric mixer
  • Saucepan

Method
 

Preparation
  1. Prepare Strawberry Sauce: In a small saucepan over medium heat, combine chopped fresh strawberries, sugar, and a splash of lemon juice. Cook for 6-8 minutes until the mixture thickens into a syrupy sauce. Set aside to cool slightly.
  2. Mix Pancake Batter: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, blend milk, egg, melted butter, and vanilla. Gradually pour wet into dry, stirring gently. Let the batter rest for 5 minutes.
  3. Make Cheesecake Filling: In a bowl, add softened cream cheese, powdered sugar, and a splash of milk. Beat until smooth and creamy, about 2-3 minutes.
  4. Cook Pancakes: Preheat skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, about 2-3 minutes, flip and cook until golden brown.
  5. Assemble Pancakes: Spread cheesecake filling on one pancake, stack another on top, and repeat. Drizzle with strawberry sauce.
  6. Serve Immediately: Enjoy warm, optionally topped with whipped cream and extra strawberries.

Nutrition

Serving: 1pancakeCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 45mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Perfect pancakes with fresh ingredients make for an ideal breakfast treat. Ensure proper ingredient preparation for best results.

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