STRAWBERRY CHEESECAKE PANCAKES

Strawberry Cheesecake Pancakes
By Let's Cooking

Why not have breakfast and dessert on one plate with a batch of these Strawberry Cheesecake Pancakes! Fluffy cream cheese-stuffed pancakes, whipped cream, and homemade strawberry sauce - they totally blow any restaurant version out of the water with their decadence! ## CLICK TO SEE FULL RECIPES ##| Breakfast Recipes | Breakfast Ideas | Salads | Salad Recipe | Fruit | Vegetable | Vegan | Vegetarian | Dressings | Healthy Food | Quinoa | Cucumber | Fruit Salad | Vegetable Salad | Fruit Dressing | Vegetable Dressing | Mediterranean | Pancakes | Strawberry Pancakes | Strawberry Cheesecake Pancakes | #let's cooking

Prep time: 00:20
Cook time: 00:20
Total time: 00:40

Yield: 15 Pancakes

Ingredients:

Strawberry Topping:

2 cups fresh strawberries cut in half
¼ cup sugar
2 tablespoons lemon juice

Cheesecake Pancakes:

2 cups all-purpose flour sifted
2 teaspoons baking powder
1/4 teaspoon salt
6 ounces cream cheese softened, divided
2 tablespoons granulated sugar
2 large eggs room temperature
1 cup buttermilk room temperature
2 tablespoons butter melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract
Whipped cream
## CLICK TO SEE FULL RECIPES ##

Instructions: 

Strawberry Topping:

Place the strawberries, sugar, and lemon juice in a saucepan set over medium-low heat. Bring to a low boil and cook 12-15 minutes, or until strawberries cook down and thicken.

For a smoother sauce, mash the berries with the back of a spoon. Set aside and keep warm.

Cheesecake Pancakes:

In a large mixing bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, use an electric mixer to beat 4 ounces of cream cheese and sugar together until smooth. Add the eggs one at a time until combined, then beat in the buttermilk, melted butter, lemon juice, and vanilla until smooth.

Gently fold the wet ingredients into the flour mixture until just combined. Add the remaining cubed cream cheese and fold in gently. Allow the batter to rest for 10 minutes.

Heat a pancake pan (or large frying pan or electric griddle) over medium heat. Lightly grease with oil or non-stick cooking spray.

Pour 1/4 cup of batter per pancake onto the griddle and cook for 2-3 minutes until tops are slightly dry looking, with small air bubbles beginning to form. Flip, and continue cooking on the other side, 1-2 minutes, until golden brown. Keep pancakes warm in a low temperature oven while you work through the batter.

Stack pancakes with layers of whipped cream & strawberry sauce and serve.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

Rated 4/5 based on 11 customer reviews

Sources: https://thecrumbykitchen.com/strawberry-cheesecake-pancakes/