Strawberry Cheesecake Pancakes are fluffy buttermilk pancakes with a cream cheese swirl inside and topped with strawberry syrup.
In a small saucepan over medium heat, add preserves and strawberries. Heat to a low simmer.
Remove from heat and set aside while you prepare the cream cheese swirl and pancakes.
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.