Description
These Fluffy Strawberry Cheesecake Pancakes combine the rich tang of cream cheese with juicy strawberries, creating a decadent breakfast or brunch treat. Soft, fluffy pancakes are infused with subtle sweetness and a hint of vanilla, perfect for a leisurely morning.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Flavor Enhancers
- 1/2 cup cream cheese, softened
- 1/2 cup strawberries, diced (fresh or frozen)
Optional Toppings
- Whipped cream
- Extra strawberries
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly combine the dry ingredients. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. Do not overmix; it’s fine if there are a few lumps to keep the pancakes light and fluffy.
- Add the Cream Cheese and Strawberries: Beat the softened cream cheese in another small bowl until smooth. Gently fold the cream cheese and diced strawberries into the pancake batter, ensuring an even distribution without deflating the batter.
- Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking and help achieve a golden crust.
- Cook the Pancakes: Pour 1/4 cup portions of batter onto the hot griddle. Cook for 2-3 minutes until bubbles appear on the surface and edges look set, then flip carefully and cook another 2-3 minutes until both sides are golden brown and cooked through.
- Serve Warm: Serve the pancakes immediately while warm, topped with whipped cream and additional fresh strawberries for an inviting and delicious presentation.
Notes
- Use fresh strawberries for the best flavor, but frozen can be used if thawed and drained.
- Substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar for a DIY buttermilk.
- Do not overmix the batter to keep pancakes tender and fluffy.
- For a dairy-free version, use non-dairy milk and cream cheese alternatives.
- To keep pancakes warm while cooking others, place them on a baking sheet in a low oven (about 200°F or 90°C).
