Strawberry Pancakes with Cheesecake Filling
User Reviews
5
Strawberry Pancakes with Cheesecake Filling
Description
This recipe features strawberry pancakes made from a batter of milk, egg, vegetable oil, sugar, vanilla, lemon juice, flour, baking powder, salt, lemon zest, and chopped strawberries. Pancakes are cooked on a nonstick skillet or griddle until lightly browned, keeping the strawberries folded inside for bursts of fresh fruit in each bite.
The strawberry topping simmers fresh sliced strawberries with sugar, lemon juice, and a cornstarch-water slurry until thickened, creating a glossy sauce that complements the pancakes. The cheesecake filling blends cream cheese, powdered sugar, Greek yogurt, vanilla extract, and whipped topping into a light, creamy layer that adds tang and smooth texture.
These strawberry pancakes can be stacked with cheesecake filling spread between layers and finished with strawberry topping and whipped cream. This combination creates a dessert-like pancake dish with harmonious flavors of sweet strawberries, citrus zest, and creamy cheesecake. It suits celebrations or weekend breakfasts where the extra steps and components make a special presentation and taste.
Ingredients
Strawberry pancakes:
- 1 cup milk whole
- 1 egg
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons lemon zest
- 1/2 cup strawberries chopped
Strawberry Topping:
- 1 pound strawberry rinsed and sliced, fresh
- 1/2 cup granulated sugar white
- 2 teaspoons lemon juice
- 2 teaspoon cornstarch
- 2 tablespoons water
Cheesecake Filling:
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1/2 cup Greek yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping
Serve:
- Whipped Cream
Instructions
Strawberry Topping:
- In a medium saucepan over medium heat, add strawberries, sugar, and lemon juice.
- In a separate bowl, stir the cornstarch and water together until the cornstarch is fully dissolved. Pour the slurry over the strawberries, and stir together. Cook over medium high heat, stirring, until it begins to boil.
- Reduce heat to low, and continue to simmer for 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools, set aside until ready to use.
Strawberry pancakes:
- In one bowl, using a hand or electric mixer, mix milk, egg, oil, sugar, vanilla extract, and lemon juice.
- In another bowl stir together flour, baking powder, salt.
- Little by little add the flour mixture to the milk mixture. Stirring well after each addition until the mixture is smooth.
- Stir in the chopped strawberries and lemon zest.
- Place a nonstick skillet or griddle over medium heat.
- Use a ladle or a measuring cup to pour about 1/4 cup of batter onto the hot skillet or griddle. When air bubbles start to form on the pancake, flip it to the other side and cook until golden.
- Repeat with the remaining batter, and stir well to avoid the strawberries sinking to the bottom of the bowl.
Cheesecake Filling:
- In a large bowl using an electric mixer, beat together the cream cheese, sugar, yogurt, vanilla, until smooth. A
- Add a 1/2 cup of the whipped topping and continue to whip until combined.
- Using a spatula, fold in the rest of the whipped topping by hand, until fully incorporated.
Assemble:
- Add a pancake on a plate, top with cheesecake filling, another pancake, cheesecake filling, and repeat until you add the fourth pancake on top.
- Top the last pancake with a hefty amount of strawberry sauce and serve with a dollop of whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 141mg | 6% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 27mg | 30% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
