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Strawberry Cheesecake Pancakes Recipe

Strawberry Cheesecake Pancakes Recipe for Blissful Mornings

Experience a delightful Strawberry Cheesecake Pancakes Recipe that marries fluffy pancakes with creamy cheesecake for a blissful breakfast.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-purpose flour Can use gluten-free flour
  • 2 tbsp Granulated sugar Consider sugar substitute
  • 1 tbsp Baking powder Do not swap with baking soda
  • 1 pinch Salt Enhances flavor
  • 1 cup Milk Can substitute with non-dairy milk
  • 1 large Egg For vegan option, use flaxseed meal
  • 2 tbsp Melted butter Coconut oil works as dairy-free
  • 1 tsp Vanilla extract Pure vanilla provides the best flavor
For the Cheesecake Filling
  • 8 oz Cream cheese Make sure it's softened
  • 1/2 cup Powdered sugar Sugar alternatives can be used
  • 1 tbsp Lemon juice Balances sweetness
For the Strawberry Sauce
  • 2 cups Fresh strawberries Frozen strawberries can be used if well-drained
Optional Toppings
  • Powdered sugar For sweetness and presentation
  • Graham cracker crumbs Enhances flavor and texture

Equipment

  • medium saucepan
  • large mixing bowl
  • Small mixing bowl
  • Non-stick skillet or griddle
  • Hand mixer or whisk

Method
 

Step-by-Step Instructions
  1. Make Strawberry Sauce: In a medium saucepan, combine chopped fresh strawberries, granulated sugar, and lemon juice. Simmer for 6-8 minutes until soft and syrupy.
  2. Prepare Pancake Batter: In a large bowl, whisk together all-purpose flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla until smooth. Fold wet ingredients into dry ingredients, let rest for 5 minutes.
  3. Cheesecake Filling: In a small bowl, beat softened cream cheese, powdered sugar, vanilla extract, and splash of milk until smooth and creamy. Set aside for assembly.
  4. Cook Pancakes: Heat skillet over medium heat, lightly grease. Pour ¼ cup batter per pancake. Cook until bubbles form, flip and cook until golden brown. Keep warm if desired.
  5. Assemble: Place a pancake on a plate, spread cheesecake filling on top, add another pancake. Drizzle warm strawberry sauce over top. Serve and enjoy!

Nutrition

Serving: 1pancakeCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 75mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

These pancakes elevate breakfast with delightful flavors that will make your mornings blissful. Store leftovers separately in the fridge for up to 3 days.

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