Description
Decadent pancakes filled with creamy cheesecake and fresh strawberries, merging breakfast and dessert in a delightful way.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Whipped cream (for serving)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine milk, egg, melted butter, and vanilla.
- Mix wet into dry until just combined.
- Fold in the diced strawberries.
- Preheat a skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Stack pancakes with cheesecake filling in between, topping with whipped cream and strawberries.
Notes
You can substitute gluten-free flour or add chocolate chips for a twist. Store leftover pancakes in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: pancakes, strawberry, cheesecake, breakfast, dessert