Strawberry Cheesecake Pancakes are fluffy pancakes filled with a swirl of cream cheese and topped with a homemade strawberry syrup. This is the perfect perfect breakfast recipe to impress your friends and family! Be sure to try my classic buttermilk pancakes for another amazing breakfast recipe!
Strawberry Cheesecake Pancakes
Indulge in the delicious taste of strawberry cheesecake for breakfast with these fluffy pancakes. Topped with homemade strawberry syrup and a sprinkle of powdered sugar, these pancakes offer a sweet start to your day! This recipe proves that you don’t have to wait for dessert to enjoy the classic combination of strawberries and cream. For a deliciously tangy twist, you could use sourdough pancakes as the base for this recipe in place of the buttermilk pancakes!
Ingredients & Substitutions
With simple ingredients, these pancakes are easy enough to get on the breakfast table in no time! To save some time in the morning, hull and halve the fresh strawberries the night before.
Strawberry Preserves: I love to use strawberry preserves in this recipe because of the richer fruit flavor it provides. Strawberry jam or jelly can be substituted if that is what you have on hand!
Strawberries: I prefer fresh strawberries for this recipe. However, you can also use frozen strawberries! If using frozen strawberries, be sure they are thawed before using them in this recipe.
Cream Cheese: Make sure the cream cheese is at room temperature and fully softened before using. To speed up the softening process, place the wrapped block of cream cheese in a bowl of warm water for about 15 minutes. Or, remove the wrapping, place the cream cheese on a microwave-safe plate, and heat in 15-second increments until softened.
Tips for Perfect Pancake Batter
- Don’t over mix the batter! To avoid rubbery pancakes, mix the batter until just combined.
- Be patient with the air bubbles, they are the secret to fluffy pancakes. The loose flour in the mixture gets inside the air bubbles created by the baking powder and buttermilk combination, helping to give these pancakes structure and shape.
- Be careful with the heat! Too high of heat can quickly burn the pancakes, and too low of heat can leave raw batter.
Storing, Freezing, & Reheating Pancakes
- To store in the refrigerator, first allow the cooked pancakes to cool to room temperature. Store the cooled pancakes in an airtight container in the refrigerator; they will last up to five days.
- To freeze these pancakes, separate them with a layer of parchment paper and store them in a freezer-safe zipped bag or container. If stored properly, these will last up to two months. Don’t forget to label and date your container!
- When ready to enjoy, simply place the pancakes (either refrigerated or frozen) into the microwave to warm them up again. You can also heat up pancakes in the oven, covered with aluminum foil, for 8-10 minutes at 350°F.
Strawberry Cheesecake Pancakes
- ¾ cup (240 g) strawberry preserves
- 8 ounces (227 g) fresh strawberries, hulled and halved
Cream Cheese Swirl
- ½ block (4 ounces) cream cheese, softened
- 3 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 2 teaspoons whole milk, room temperature
- 1 ½ cups (187.5 g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 1 ¼ cups (306 g) buttermilk, room temperature
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled
- confectioners’ sugar, for garnish
- In a small saucepan over medium heat, add the strawberry preserves and fresh strawberries. Bring to a low simmer.
- Remove from heat and set aside while you prepare the cream cheese swirl and pancakes.
Cream Cheese Swirl
- In a medium bowl, combine the softened cream cheese, sugar, vanilla, and milk. Pour the contents into a pastry bag and set it aside. (You could also use a zipped plastic bag if you don't have a pastry bag.)
- In a large bowl, stir together the flour, baking powder, salt, and sugar.
- In a medium bowl, whisk together the buttermilk, egg, and butter. Pour into the flour mixture and stir to combine.
- Spray a nonstick skillet with cooking spray and heat over medium heat.
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Reduce the heat to medium-low.
- When the pancake begins to form bubbles around the edges, pipe in the cream cheese filling. Starting in the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
- Cook the pancake 2-3 minutes or until the bubbles begin popping on top of the pancake and it is golden brown on the bottom.
- Gently, but quickly, flip over the pancake. Cook an additional 2-3 minutes (with the temperature still on medium-low) until the other side is also golden brown.
- Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cream cheese filling.
- Serve pancakes topped with strawberry syrup and a dusting of confectioners’ sugar.
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