Description
Delightful pancakes combining the fluffy texture of classic pancakes with a rich cheesecake filling and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh strawberries, chopped
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream for topping (optional)
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until combined.
- Mix the milk, egg, and melted butter in a separate bowl until blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; fold in the chopped strawberries.
- Beat the cream cheese, powdered sugar, and vanilla extract in another bowl until smooth.
- Preheat your non-stick skillet over medium heat; pour 1/4 cup of batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
- Stack pancakes and dollop the cream cheese mixture on top; add whipped cream if desired.
Notes
Make ahead the batter the night before and refrigerate. Ensure cream cheese is softened for easy blending.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with topping
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg