Description
Delicious and fluffy gluten-free strawberry cheesecake pancakes infused with cream cheese and topped with fresh strawberries.
Ingredients
Scale
- 1 cup gluten-free pancake mix
- 1 cup cream cheese, softened
- 1/2 cup milk (or dairy alternative)
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Maple syrup (for serving)
Instructions
- In a mixing bowl, combine the gluten-free pancake mix, milk, sugar, eggs, and vanilla extract. Use a whisk to stir until smooth.
- In another bowl, beat the softened cream cheese until silky smooth.
- Gently fold the cream cheese mixture into the pancake batter.
- Heat your skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Observe as bubbles form on the surface, then flip and cook until golden brown.
- Serve warm, topped with sliced strawberries and a drizzle of maple syrup.
Notes
You can prepare the batter the night before and store it in the fridge. For a unique twist, try making mini pancakes in the air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg