Description
Fluffy Strawberry Cheesecake Pancakes are the ultimate brunch treat—stacked high with soft, golden pancakes layered with sweet cheesecake filling and a fresh strawberry compote. Perfect for weekend mornings or special occasions.
Ingredients
2 cups buttermilk pancake mix
1 1/3 cups water
1/2 cup softened cream cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup whipped cream
1 cup fresh strawberries, chopped
2 tablespoons sugar
1 teaspoon lemon juice
Butter or oil for greasing the pan
Instructions
1. In a small saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice. Stir and cook until the strawberries soften and the sauce thickens, about 6–8 minutes. Set aside.
2. In a bowl, blend softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in whipped cream until fully mixed. Chill until ready to use.
3. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter per pancake, cook until bubbles form, then flip. Cook until golden. Repeat with remaining batter.
4. Stack pancakes, layering cheesecake filling in between. Top with strawberry compote and extra whipped cream if desired. Serve immediately.
Notes
Use thick pancake batter for fluffier texture.
Cheesecake filling can be prepared a day in advance.
Store components separately and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 360
- Sugar: 18g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: strawberry cheesecake pancakes, brunch, fluffy pancakes