Strawberry Pancakes

There’s something truly magical about waking up to the aroma of fresh pancakes cooking on a sunny morning. For my family, weekends are synonymous with a stack of warm, fluffy pancakes. This time, I’ve decided to elevate the classic breakfast with a twist by making Strawberry Pancakes filled with a creamy cheesecake blend. It all started one Sunday when I had some fresh strawberries sitting in my fridge, begging to be used. I thought, why not combine them with pancakes? The thought of fluffy layers of pancakes filled with cheesecake filling and topped with a bright strawberry sauce was simply irresistible.

As I poured the batter onto the hot griddle, I couldn’t help but smile at the sizzle. My kids wandered into the kitchen, their eyes lighting up at the sight of strawberries being chopped. They’re always eager to help, and today was no exception. The laughter and excitement filled the room as they took turns mixing the batter and whipping the cream. It’s moments like these that make cooking so special—sharing joy and deliciousness with loved ones.

When it was time to assemble the pancakes, I layered them high, filling each one with the luscious cheesecake mixture. Topping it all off with a generous scoop of strawberry sauce and whipped cream made it look like a masterpiece. As we gathered around the table, I couldn’t wait to see their reaction. With every bite, the combination of sweet strawberries and creamy filling made for a breakfast experience that was unforgettable. That’s the charm of Strawberry Pancakes; they bring people together and create lasting memories.

Everything You Need for Strawberry Pancakes

To create these delightful Strawberry Pancakes, you’ll find a beautiful blend of simple ingredients that work harmoniously together. The key players are fresh strawberries, which add a burst of flavor, and the creamy cheesecake filling that takes it over the top. It’s a combination designed to please everyone!

• 1 cup whole milk: Keeps the pancakes moist and fluffy.
• 1 egg: Acts as a binding agent and adds richness.
• 3 tablespoons vegetable oil: Ensures the pancakes are tender and not dry.
• 3 tablespoons sugar: Adds sweetness to the pancakes.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 teaspoon lemon juice: Brightens up the flavors.
• 1 cup all-purpose flour: The base for fluffy pancakes.
• 1/4 teaspoon salt: Balances the sweetness.
• 1 teaspoon baking powder: Helps the pancakes rise.
• 2 teaspoons lemon zest: Adds a refreshing citrus note.
• 1/2 cup chopped strawberries: Infuses the batter with fruity goodness.
• 1 pound fresh strawberries, rinsed and sliced: For topping and mixing.
• 1/2 cup white granulated sugar: For the strawberry topping.
• 2 teaspoons lemon juice: Enhances the flavor of the topping.
• 2 teaspoons cornstarch: To thicken the strawberry sauce.
• 2 tablespoons water: Helps dissolve the cornstarch.
• 8 ounces cream cheese: The star of the cheesecake filling.
• 1/2 cup powdered sugar: Sweetens the filling.
• 1/2 cup Greek yogurt (plain or vanilla): Adds creaminess to the filling.
• 1 teaspoon vanilla extract: For the filling, enhancing its flavor.
• 1 1/2 cups whipped topping: Lightens up the filling.
• Whipped cream: For serving, adding extra creaminess on top.

The Method for Strawberry Pancakes

Making Strawberry Pancakes is quite simple and a joy to do! Let’s break it down into easy steps so you can enjoy these delicious pancakes in no time.

1. In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir gently and allow the mixture to cook. You’ll want to keep an eye on it as the strawberries start to release their juices, creating a sweet syrup.
2. In a separate bowl, stir together cornstarch and water. Mixing them until the cornstarch dissolves is essential. This slurry will help thicken the strawberry mixture, so make sure it’s completely blended.
3. Once the strawberries start to boil, pour the cornstarch slurry over them, stirring continuously. The mixture will thicken nicely, and you should see it bubbling. Reduce the heat to low and let it simmer for 3 to 5 minutes. After that, remove it from heat and set aside to cool.
4. In a bowl, mix together whole milk, egg, vegetable oil, sugar, vanilla extract, and lemon juice using a hand or electric mixer. You’ll want it to be smooth and evenly blended.
5. In another bowl, combine all-purpose flour, baking powder, and salt. This dry mix will pair perfectly with the wet ingredients.
6. Gradually add the dry flour mixture to the wet ingredients, stirring well after each addition. The goal is a smooth, lump-free batter. Don’t forget to fold in the chopped strawberries and lemon zest at the end!
7. Heat a nonstick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the hot surface. Watch for air bubbles forming on the surface; that’s your cue to flip them. Cook until golden brown, which should take about 2 to 3 minutes on each side.
8. Repeat the process with the remaining batter. Remember to stir well to avoid the berries sinking to the bottom of the bowl.
9. For the cheesecake filling, beat together cream cheese, powdered sugar, Greek yogurt, and vanilla extract in a large bowl until smooth. You want a creamy consistency that’s easy to spread.
10. Once incorporated, fold in whipped topping by hand, giving it that light texture perfect for filling.
11. To assemble the pancakes, layer them by adding a pancake on a plate, spreading some cheesecake filling, and repeating the layers until you reach the fourth pancake. Top with a generous helping of strawberry sauce and a dollop of whipped cream. Serve immediately and enjoy!

Tips and Variations

If you’re looking to make the most of your Strawberry Pancakes, here are some tips and variations to consider:

• Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to three days.
• Freezing: You can freeze leftover pancakes by placing parchment paper between them to prevent sticking. They should last up to three months.
• Pairing: These pancakes pair wonderfully with a side of crispy bacon or fresh fruit salad for a balanced breakfast.
• Variations: Try substituting blueberries or bananas for the strawberries to create a different flavor profile.
• Serving Ideas: Serve with a drizzle of warm maple syrup or a sprinkle of powdered sugar for an extra touch!

What Goes Well With This Strawberry Pancakes

When it comes to serving Strawberry Pancakes, there are plenty of delightful options to enhance your meal:

• Fruit Salad: A fresh and vibrant bowl of assorted fruits complements the richness of the pancakes.
• Yogurt Parfait: Layer yogurt with granola and more strawberries for a delicious side.
• Breakfast Potatoes: Crispy roasted or sautéed potatoes add a savory contrast to the sweetness of the pancakes.
• Special Occasions: These pancakes are perfect for birthdays, brunches, or family gatherings, bringing people together over deliciousness.
• Seasonal Pairings: In spring, fresh herbs like mint can be a delightful garnish, while in winter, a sprinkle of cinnamon could add warmth.
• Drinks: Serve with freshly squeezed orange juice or a warm cup of coffee to round out the meal.

FAQ

Conclusion

These Strawberry Pancakes are a delightful way to elevate your breakfast game. With fluffy layers, creamy cheesecake filling, and fresh strawberries, they’re sure to impress. I encourage you to try making them this weekend for a breakfast treat your entire family will love. Enjoy the smiles and joy they bring to your table!

Strawberry Pancakes

Indulge in the ultimate breakfast treat with these decadent Strawberry Pancakes. Fluffy pancakes filled with creamy cheesecake and topped with fresh strawberries create a delightful experience. Perfect for any occasion, these easy pancakes will satisfy your cravings and impress your guests!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Whole Milk
• 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 Chopped Strawberries
• 1 pound Fresh Strawberries, Rinsed and Sliced
• 1/2 cup White Granulated Sugar
• 2 teaspoons Lemon Juice
• 2 teaspoons Cornstarch
• 2 tablespoons Water
• 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
• Whipped Cream

Equipment

• Skillet
• Frying Pan
• Large Pot
• Saucepan
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. In a medium saucepan over medium heat, add strawberries, sugar, and lemon juice.
2. In a separate bowl, stir the cornstarch and water together until the cornstarch is fully dissolved.
3. Pour the slurry over the strawberries, and stir together. Cook over medium high heat, stirring, until it begins to boil.
4. Reduce heat to low, and continue to simmer for 3-5 minutes, or until the topping is thickened.
5. Remove from heat and allow to cool. Topping will continue to thicken as it cools, set aside until ready to use.
6. In one bowl, using a hand or electric mixer, mix milk, egg, oil, sugar, vanilla extract, and lemon juice.
7. In another bowl stir together flour, baking powder, salt.
8. Little by little add the flour mixture to the milk mixture. Stirring well after each addition until the mixture is smooth.
9. Stir in the chopped strawberries and lemon zest.
10. Place a nonstick skillet or griddle over medium heat.
11. 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.
12. Repeat with the remaining batter, and stir well to avoid the strawberries sinking to the bottom of the bowl.
13. In a large bowl using an electric mixer, beat together the cream cheese, sugar, yogurt, vanilla, until smooth.
14. Add a 1/2 cup of the whipped topping and continue to whip until combined.
15. Using a spatula, fold in the rest of the whipped topping by hand, until fully incorporated.
16. Add a pancake on a plate, top with cheesecake filling, another pancake, cheesecake filling, and repeat until you add the fourth pancake on top.
17. Top the last pancake with a hefty amount of strawberry sauce and serve with a dollop of whipped cream.

Notes

• Tip 1: Leftover pancakes can be stored in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze leftover pancakes by placing parchment paper between them to prevent sticking. They should last up to three months.
• Tip 3: These pancakes pair wonderfully with a side of crispy bacon or fresh fruit salad for a balanced breakfast.
• Tip 4: Try substituting blueberries or bananas for the strawberries to create a different flavor profile.
• Tip 5: Serve with a drizzle of warm maple syrup or a sprinkle of powdered sugar for an extra touch!

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.