Fluffy Strawberry Cheesecake Pancakes for an Indulgent Brunch

Experience breakfast like never before with Fluffy Strawberry Cheesecake Pancakes, topped with fresh strawberries.

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Prep Time 20

Cook Time 15

Resting Time 5

Total Time 40

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancakes

1 cup All-Purpose Flour Whole wheat flour can be used for a healthier option.
1 tablespoon Baking Powder Ensure it’s fresh for best results.
1/2 teaspoon Baking Soda Works with buttermilk's acidity.
1/4 teaspoon Salt Using kosher salt results in a milder taste.
2 tablespoons Granulated Sugar Coconut sugar can be a delightful substitute.
1 cup Buttermilk Can be replaced with non-dairy milk mixed with vinegar or lemon juice.
2 large Eggs Consider using flax eggs for a vegan version.
2 tablespoons Melted Butter Substitute with coconut oil for a dairy-free option.
1 teaspoon Vanilla Extract Using pure vanilla extract will yield the best aroma and taste.

For the Cheesecake Filling

8 ounces Cream Cheese Vegan cream cheese is a good dairy-free option.
1/4 cup Powdered Sugar No substitutions are necessary.
1 cup Heavy Whipping Cream Coconut cream serves as a non-dairy alternative.

For the Topping

1 cup Fresh Strawberries Fresh strawberries create better texture.
1 tablespoon Granulated Sugar (for strawberries) Optional if your strawberries are already sweet.
to taste Maple Syrup or Strawberry Syrup Honey can be an excellent substitute.
as needed Butter (for greasing skillet) Non-stick spray is a viable alternative.

Equipment

mixing bowl
Whisk
spatula
non-stick skillet

Method

Step-By-Step Instructions

In a large mixing bowl, whisk together all dry ingredients.
In a separate bowl, beat eggs and whisk in buttermilk, melted butter, and vanilla.
Pour the wet mixture into the dry ingredients and gently stir until just combined.
Preheat a greased non-stick skillet over medium heat and cook pancakes until golden brown.
Beat cream cheese with powdered sugar and vanilla, then fold in whipped heavy cream.
Chop fresh strawberries and sprinkle with sugar, letting sit for at least 10 minutes.
Assemble the pancakes with cheesecake filling and macerated strawberries in layers.

Nutrition

Serving: 1pancakeCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 90mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing the batter.

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