Cheesecake pancakes topped with strawberries definitely take your breakfast game up a few notches.
Prep Time::15 mins
Cook Time::12 mins
Total Time::27 mins
Servings::10
Yield::10 pancakes
Ingredients
8 ounces fresh strawberries, hulled and chopped
3/4 cup strawberry jam
4 ounces cream cheese, softened
5 tablespoons white sugar, divided
2 teaspoons milk
1/4 teaspoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1 1/2 cups buttermilk
3 tablespoons vegetable oil
cooking spray
Graham cracker crumbs or powdered sugar for topping
Directions
Gather all ingredients.
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For topping, combine strawberries and jam in a small saucepan. Bring to a simmer; set aside.
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For cream cheese swirl, combine cream cheese, 3 tablespoons sugar, milk, and vanilla in a small bowl. Beat with an electric mixer until smooth.
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Transfer cream cheese mixture to a pastry bag or a resealable plastic bag with a corner snipped off.
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For pancake batter, combine flour, remaining 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.
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Combine egg, buttermilk, and oil in a medium bowl.
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Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
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Heat an extra-large nonstick skillet or griddle over medium heat. Coat with cooking spray. Pour 1/3 cup portions of batter onto the skillet. Reduce heat to medium-low.
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Cook until bottoms are golden brown and edges are slightly dry and bubbles form at the edges of the pancakes, 2 to 3 minutes.
Pipe a swirl of cream cheese onto each pancake starting from the center.
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Coat the uncooked side of the pancakes with cooking spray.
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Turn and cook 2 to 3 minutes more on the other side. Repeat with remaining batter and cream cheese mixture.
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Serve with strawberry topping and sprinkle with graham cracker crumbs or dust with powdered sugar.
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