Strawberry Cheesecake Pancakes
Strawberry cheesecake pancakes are fluffy cream cheese pancakes layered with a strawberry cream cheese spread and topped off with an easy homemade strawberry sauce.
Servings: 4
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 2 eggs
- 1 (4 ounces) cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Cream Cheese Topping
- 1 (8 ounces) cream cheese
- ½ teaspoon vanilla extract
- 1 cup sugar
- 1 cup hulled strawberries
Strawberry Sauce
- 2 cups strawberries, diced
- ½ cup sugar
- 1 teaspoon lemon juice
Instructions
Strawberry Sauce
- Place the diced strawberries, sugar and lemon juice in a medium saucepan.
- Simmer the sauce over medium heat for 20 minutes and then remove from heat and set aside.
Cream Cheese Topping
- Using a food processor, pulse together softened cream cheese, vanilla, strawberries and powdered sugar until combined and creamy.
Pancakes
- Whisk flour, baking powder and salt together in a bowl.
- In a separate bowl, using an electric mixer, beat cream cheese until smooth. Mix in eggs, sugar, vanilla and milk.
- Pour the flour mixture in with the cream cheese mixture and stir until combined.
- Heat griddle or skillet over medium heat. Spray with non-stick cooking spray.
- Using 1/4 cup measuring cup, pour pancake batter on griddle.
- Let cook 2-3 minutes or until top starts to bubble. Flip the pancakes over and cook another 2 minutes. Repeat process with remaining batter.
- To assemble, place pancake on plate, spread cream cheese topping over pancake, then top with another pancake and repeat until you have a stack of 3-4 pancakes. Top with strawberry sauce and serve.
Nutrition
Calories: 558kcal | Carbohydrates: 120g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 204mg | Potassium: 279mg | Fiber: 1g | Sugar: 84g | Vitamin A: 224IU | Vitamin C: 0.5mg | Calcium: 139mg | Iron: 3mg