Description
Fluffy Strawberry Cheesecake Pancakes are a delightful breakfast treat combining soft, fluffy pancakes layered with creamy cheesecake filling and homemade strawberry compote. This recipe features a luscious blend of fresh strawberries cooked down into a syrupy compote, rich cream cheese filling, and classic buttermilk pancakes, perfect for a special weekend brunch or indulgent morning.
Ingredients
Scale
Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 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 (adjusted from original combining granulated sugar for compote)
- 1 tablespoon lemon juice
Toppings & Garnishes
- Whipped cream, for topping (optional)
- Maple syrup, for serving
- Extra strawberries and mint, for garnish (optional)
Instructions
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and heavy cream together in a bowl until the mixture is smooth and fluffy. Set this creamy filling aside for assembling later.
- Prepare Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and the mixture becomes syrupy. Remove from heat and let it cool slightly.
- Prepare Pancake Batter: In one bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract. Gently combine the wet and dry ingredients until just blended—avoid overmixing to keep the pancakes fluffy.
- Cook the Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour about 1/3 cup of batter for each pancake. Cook until bubbles begin to form on the surface, then flip and cook the other side for 1–2 minutes, until golden and cooked through. Repeat for all pancakes, about 12 in total.
- Assemble and Serve: Layer the pancakes by spreading cheesecake filling and strawberry compote between each pancake, stacking three per serving. Top with whipped cream, maple syrup, extra fresh strawberries, and a sprinkle of powdered sugar or a mint garnish for an elegant finish.
Notes
- For best results, use full-fat cream cheese and heavy cream for a richer filling.
- The strawberry compote can be made ahead and refrigerated, just warm slightly before assembling.
- If buttermilk is unavailable, substitute with regular milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- Use a non-stick skillet or griddle and avoid pressing down on pancakes to retain fluffiness.
- Serve immediately after assembling to enjoy the best texture and freshness.
