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Strawberry Cheesecake Pancakes

Fluffy pancakes infused with strawberry cheesecake flavors, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 2 tablespoons sugar Adjust based on sweetness preference
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons cream cheese, softened Ensure it's softened for easier mixing
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced Can use frozen strawberries if fresh are unavailable
For Cooking and Serving
  • as needed Butter or cooking oil For greasing the pan
  • as needed Whipped cream For serving

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, cream cheese, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Fold in the sliced strawberries carefully.
Cooking
  1. Heat a skillet over medium heat and add butter or oil to coat the pan.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
  1. Serve warm topped with whipped cream and additional strawberries.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or toaster. Consider using different fruit toppings or adding chocolate chips for variations.