Strawberry Cheesecake Pancakes

There’s something so magical about waking up to the smell of pancakes wafting through the house. It feels like the weekend just begged to be celebrated! That’s exactly what happens when I whip up a batch of Strawberry Cheesecake Pancakes. Imagine fluffy pancakes, filled with creamy goodness, topped with fresh, juicy strawberries, and drizzled with a delightful sauce. It’s a delightful way to start your day and brings a smile to everyone’s face. I remember the first time I made these for my family; the kids were bouncing around the kitchen, eagerly waiting for the first pancake to hit the plate. The excitement was palpable! These pancakes are not just a breakfast item; they’re a celebration on a plate, perfect for birthdays or any special occasion. Plus, they’re so simple to make that they’ll quickly become a household favorite. You’ll find that the combination of flavors creates a delightful harmony that’s hard to resist. So, let’s dive into this delicious journey together!

Ingredients for Strawberry Cheesecake Pancakes

When it comes to the ingredients for Strawberry Cheesecake Pancakes, each one plays a crucial role in bringing this dish to life. The balance of the fresh strawberries with the creamy cheesecake filling creates a delightful flavor that’ll make your taste buds dance. Let’s explore each ingredient and see how they work harmoniously together!

• 4 cups strawberries, hulled and halved – These juicy fruits provide a refreshing sweetness and a burst of flavor that’s essential for the sauce.
• 1 medium lemon, juiced – The acidity from the lemon brightens up the strawberry flavor and adds a zesty kick.
• 2 tablespoons granulated sugar, or maple syrup – This sweetens the strawberries and enhances their natural sweetness.
• ½ cup sour cream, or plain Greek yogurt – Creamy and tangy, this adds richness to the filling and helps achieve that cheesecake texture.
• 2 teaspoons granulated sugar – A little extra sweetness for the creamy mixture.
• 2 whole graham crackers, crushed – For that classic cheesecake crust flavor, crushed graham crackers are a perfect touch.
• ½ tablespoon unsalted butter – Used for toasting the graham crackers, it adds richness and flavor.
• 1 cup all-purpose flour – The base for our pancakes, giving them structure.
• 1 teaspoon baking powder – This helps the pancakes rise and become fluffy.
• ¼ teaspoon table salt – Balances the sweetness and enhances flavor.
• ½ cup milk – Adds moisture to the batter, creating the perfect pancake texture.
• 1 large egg – Binds the ingredients together and adds richness.
• 1 tablespoon unsalted butter, melted – For cooking the pancakes, giving them a nice golden crust.
• 1 tablespoon maple syrup – Adds extra sweetness to the batter.
• 1 teaspoon vanilla extract – For a warm, sweet flavor that enhances the overall taste.
• 1 medium lemon, zested – Adds a refreshing citrus aroma to the pancakes.
• ½ cup cottage cheese – Provides creaminess and enhances the cheesecake-like texture.

Step by Step Guide for Strawberry Cheesecake Pancakes

Making Strawberry Cheesecake Pancakes is a fun and rewarding process that will have your kitchen smelling heavenly! Follow these steps to create a delicious breakfast that everyone will love. Remember, cooking is all about enjoying the process, so let’s get started!

1. Start by preparing the strawberry sauce. Combine the 4 cups strawberries, the juice of 1 medium lemon, and 2 tablespoons granulated sugar in a heavy-bottomed saucepan. Turn the heat to medium-high and bring the mixture to a boil. This will help extract the juices from the strawberries, creating a beautiful sauce.
2. Once boiling, reduce the heat and let it simmer for about 10 minutes. You want the strawberries to soften up nicely. Keep an eye on them during this time. They’ll become fragrant and start to break down. If you prefer a smoother sauce, you can blend it later.
3. While your strawberries are cooking, whisk together the ½ cup sour cream and 2 teaspoons granulated sugar in a separate bowl. This will be your sweetened sour cream topping. Set it aside to allow the flavors to meld.
4. Next, in another pan, melt ½ tablespoon unsalted butter over medium heat. Once melted, toss in the 2 whole crushed graham crackers. You want to toast them for about 2 to 3 minutes until they’re golden brown. This adds a lovely crunch to your pancakes.
5. Heat a large skillet or griddle to medium, greasing it with a bit of butter or coconut oil to prevent sticking. You want it hot enough that the batter will sizzle when it hits the pan.
6. In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon table salt. This is the dry mix that will give your pancakes their structure.
7. In a separate bowl, combine the ½ cup milk, 1 large egg, 1 tablespoon melted unsalted butter, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and the zest of 1 medium lemon. Whisk this mixture until it’s smooth and well combined.
8. Now, gently fold the ½ cup cottage cheese into the dry ingredients. Combine the wet and dry mixtures until just incorporated; it’s okay if there are a few lumps. The batter should be thick, giving you those fluffy pancakes.
9. Pour about ⅓ cup batter onto the heated skillet. Cook for 3 to 4 minutes or until bubbles form on the surface and the edges look set. This is when you’ll know it’s ready for flipping!
10. Carefully flip the pancake and cook for another 2 to 3 minutes until they’re golden brown. You want them to be fluffy and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
11. To serve, stack your pancakes on a plate, generously top them with the strawberry sauce, dollops of sweetened sour cream, and a sprinkle of the toasted graham cracker crumbs. Enjoy your delightful breakfast!

Expert Tips about Strawberry Cheesecake Pancakes

When it comes to making the best Strawberry Cheesecake Pancakes, a few expert tips can make a world of difference. Here’s what I’ve learned over time:

• Storage: If you have leftovers, store them in an airtight container in the fridge. They’ll stay fresh for about three days.
• Freezing: You can freeze cooked pancakes! Just place them in a single layer on a baking sheet until frozen, then transfer to a sealable bag. They can be reheated in the toaster.
• Pairing: Serve the pancakes with a side of crispy turkey bacon or fresh fruit for a balanced brunch.
• Variations: Try adding blueberries or chocolate chips to the batter for a fun twist!
• Serving Tip: Drizzle with warm maple syrup or a dollop of whipped cream for an extra treat.

Pairing Suggestions for Strawberry Cheesecake Pancakes

When it comes to serving Strawberry Cheesecake Pancakes, there are plenty of delicious ideas to make your meal truly special. Here are some suggestions:

• Fresh Fruit Salad: A light and refreshing fruit salad pairs beautifully with these pancakes. Use seasonal fruits for the best flavor.
• Yogurt Parfait: A yogurt parfait layered with granola and fresh berries complements the pancakes nicely, adding a different texture.
• Breakfast Smoothie: A side smoothie made with banana and spinach can be a healthy addition, balancing the sweetness of the pancakes.
• Brunch Gatherings: These pancakes are perfect for brunch with friends or family. Serve them alongside quiches and savory dishes for variety.
• Seasonal Occasions: Ideal for spring and summer gatherings, they can also be a delightful treat during holidays like Easter.
• Storing Leftovers: Leftover pancakes can be refrigerated for a quick breakfast option throughout the week. Just reheat and serve!

FAQ

Conclusion

The Strawberry Cheesecake Pancakes are a wonderful way to embrace a sweet morning. Their fluffy texture, creamy filling, and fresh strawberry topping create a delightful breakfast experience. I encourage you to try making these pancakes for your next brunch. They’ll surely impress your family and friends, and you might even find yourself reaching for seconds. Enjoy every delectable bite!

Strawberry Cheesecake Pancakes

The ultimate breakfast indulgence, Strawberry Cheesecake Pancakes combine the richness of cheesecake with the fluffiness of pancakes. Topped with fresh strawberries and sweetened sour cream, this delightful dish is perfect for any occasion. Treat yourself and your loved ones to these irresistible pancakes tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups Strawberries hulled and halved
• 1 medium Lemon juiced
• 2 tablespoons Granulated Sugar or maple syrup
• ½ cup Sour Cream or plain Greek Yogurt
• 2 teaspoons Granulated Sugar
• 2 whole Graham Crackers crushed
• ½ tablespoon Unsalted Butter
• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• ¼ teaspoon Table Salt
• ½ cup Milk
• 1 large Egg
• 1 tablespoon Unsalted Butter melted
• 1 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 medium Lemon zested
• ½ cup Cottage Cheese

Equipment

• Saucepan
• Whisk
• Blender
• Skillet
• Mixing Bowl
• Frying Pan
• Large Pot

Method

 

1. Combine the 4 cups strawberries with the juice of 1 medium lemon and 2 tablespoons granulated sugar in a heavy-bottomed saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the strawberries are softened.
2. Turn off the heat and gently mash with a fork. If desired, blend the strawberries, leaving the lid cracked on the blender to allow heat to escape, for a smoother sauce.
3. While strawberries are cooking, whisk together the ½ cup sour cream with 2 teaspoons granulated sugar. Set aside until ready to serve.
4. Over medium heat, melt ½ tablespoon unsalted butter. Once melted, add the 2 whole graham crackers (crushed) and toss to coat. Toast for 2 to 3 minutes, watching closely to not burn.
5. Heat a large skillet or griddle to medium. Grease with a bit of butter or coconut oil.
6. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon table salt until well combined.
7. In a separate bowl, combine the ½ cup milk, 1 large egg, 1 tablespoon unsalted butter (melted), 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and zest of 1 medium lemon together.
8. Add ½ cup cottage cheese mixture to the flour mixture and gently fold the batter together until just incorporated. The batter should be on the thicker side.
9. Pour ⅓ cup batter onto the heated skillet and cook 3 to 4 minutes per side, or until bubbles form on the surface and the edges are set. Flip the pancake and cook for 2 to 3 minutes more.
10. To serve, top the pancakes with strawberry sauce, sweetened sour cream, and toasted graham cracker crumbs.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze cooked pancakes by freezing them in a single layer before transferring to a sealable bag.
• Tip 3: Serve pancakes with crispy turkey bacon or fresh fruit for a balanced breakfast.
• Tip 4: Try adding blueberries or chocolate chips for a fun twist!
• Tip 5: Drizzle with warm maple syrup or a dollop of whipped cream for an extra treat.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.