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Strawberry Cheesecake Pancakes

Strawberry Cheesecake Pancakes for an Irresistible Brunch Treat

Delight in these Strawberry Cheesecake Pancakes, combining fluffy pancakes with creamy cheesecake filling and vibrant strawberry sauce for a perfect brunch treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Pastry Flour Substitute with cake flour for a softer result
  • 2 teaspoons Baking Powder Check for freshness
  • 1 large Egg Room temperature for best results
  • 1 cup Ricotta Cheese Cottage cheese is a lighter alternative
For the Cheesecake Filling
  • 8 ounces Cream Cheese Reduced-fat options work too
  • 1 cup Whipping Cream Can be replaced with heavy cream
  • 1/4 cup Sugar Adjust for sweetness preference
For the Strawberry Sauce
  • 1 cup Strawberries Fresh or frozen strawberries can be used
  • 2 tablespoons Sugar Reduce for a less sweet sauce
For the Topping
  • 1 cup Graham Crackers Or substitute with crushed cookies or granola

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • Hand mixer
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine 1 cup of pastry flour, 2 teaspoons of baking powder, and 2 tablespoons of sugar.
  2. In a separate bowl, whisk together 1 large room temperature egg, 1 cup of ricotta cheese, and the zest of one lemon until smooth.
  3. Gently fold the wet ingredients into the dry mixture until just combined, aiming for a lumpy texture.
  4. In a separate bowl, beat together 8 ounces of softened cream cheese, 1 cup of whipping cream, and 1/4 cup of sugar using a hand mixer until light and creamy.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  6. Pour about 1/4 cup of pancake batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
  7. To prepare strawberry sauce, combine 1 cup of sliced strawberries and 2 tablespoons of sugar in a small saucepan and cook until softened.
  8. To assemble, stack pancakes, adding cheesecake filling and strawberry sauce between layers, finishing with graham crackers on top.
  9. Serve with whipped cream or maple syrup as desired.

Nutrition

Serving: 1pancakeCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

These pancakes can be stored in the fridge for 2-3 days or frozen for up to 2 months.

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