Description
Fluffy Strawberry Cheesecake Pancakes deliver a restaurant‑quality breakfast with airy batter, creamy cheese swirls, and fresh strawberry pieces. This easy recipe combines all‑purpose flour, buttermilk, and a touch of butter for light texture, while cream cheese adds tangy richness. Top with maple syrup for sweet balance. Perfect for weekend brunches, family meals, or a special treat, these pancakes serve four and take just 30 minutes from start to plate. Top with strawberries and maple syrup!!
Ingredients
Scale
- 1 cup all‑purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup cream cheese, softened
- 1 cup fresh strawberries, sliced
- Maple syrup for serving
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the cream cheese and sliced strawberries.
- Heat a skillet over medium heat and grease lightly with butter.
- Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook until golden, about 2 more minutes.
- Serve warm with maple syrup drizzled on top.
Notes
- For extra fluffiness
- separate the egg and fold in beaten egg whites at the end. Let batter rest 5 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan‑fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
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