Food | Breakfast | popular | Dessert

Strawberry Cheesecake Pancakes Will Brighten up Your Saturday Morning

Cheesecake by itself is a heavenly confection, and goes so well with berries of any sort. This Strawberry Cheesecake Pancakes recipe is unbelievably delicious, and brings the best of the cheesecake world and the pancake world to the table.

Your pancake batter will be full of the usual suspects, but to give it a cheesecake factor, there's added Greek yogurt and cream cheese blended in. These pancakes will be light and fluffy just like you would expect, but have a hint of something special when it comes to the taste. Add fresh strawberries and strawberry syrup, and you've got a breakfast winner that will make Saturday morning that much better!

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Ingredients:

For the wet ingredients in the cheesecake batter

  • 8 oz cream cheese, softened
  • 1 cup vanilla Greek yogurt
  • 1 tablespoon lemon juice
  • 2 eggs
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 1/4 - 1 1/2 cups milk (depending on how thick you like your pancakes)
  • 2 tablespoons butter, melted

For the dry ingredients in the cheesecake batter

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

For the strawberry syrup

  • 3 cups strawberries, diced
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract

Directions:

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For the strawberry syrup, combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15 minutes, stirring occasionally.

Syrup will thicken upon standing so simply whisk in more water to reach desired consistency if needed.

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While syrup is simmering, add wet batter ingredients to blender and blend until smooth.

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In a large bowl, sift together Dry Ingredients.

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Pour the wet batter mixture into the Dry Ingredients and whisk just until combined. Do not over mix - there should be small lumps. (If you like thinner pancakes, thin with more milk as desired, being careful not to overmix).

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Heat a lightly greased large nonstick skillet over medium heat. Pour pancakes by the 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Top with strawberry syrup.


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