Description
Deliciously fluffy pancakes filled with creamy cheesecake and topped with fresh strawberries, perfect for a cozy brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Butter or oil for cooking
Instructions
- Combine the dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients in another bowl: buttermilk, egg, and melted butter until well combined.
- Combine the wet and dry ingredients gently until just mixed; it’s fine if there are a few lumps.
- Create the cream cheese mixture by beating cream cheese, powdered sugar, and vanilla extract until smooth.
- Heat a skillet over medium heat and grease it with butter or oil.
- Pour 1/4 cup of pancake batter onto the skillet, add cream cheese mixture in the center, and top with more batter.
- Cook until bubbles appear on the surface, then flip and cook until golden brown.
- Serve hot topped with sliced strawberries and remaining cream cheese mixture.
Notes
Pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg