Strawberry Pancakes with Cheesecake Filling
Strawberry Pancakes are light and fluffy pancakes with fresh strawberries, whipped cream cheesecake filling, and homemade strawberry sauce topping. You can serve a stack of strawberry pancakes with the ingredients listed here or change it up to make your own favorite flavor. If you have never tried them, you are going to love strawberry pancakes and so will the whole family. If you love strawberry recipes, you must try our amazing Strawberry Poke Cake!
Way back in 500 BC, the Ancient Greeks and Romans made the first pancakes, although they called them tagenias, which means frying pan. They often served pancakes at theater performances and special occasions at that time. Later, in Brittany, France, a sort of pancake called the crepe was made with wheat flour and galettes were made with buckwheat flour.
Ingredients needed:
For the topping:
- Rinsed and diced strawberries: Fresh ripe strawberries have the best strawberry flavor but if they are not in season, you can use frozen.
- Sugar: You need white granulated sugar to add sweetness to your sauce.
- Cornstarch: The cornstarch mixes with the water to make a slurry to thicken the sauce.
- Water: For making a slurry.
- Lemon juice: Keeps strawberries from turning brown.
Cheesecake filling:
- Cream cheese: You need cream cheese for the rich and thick filling.
- Greek yogurt: Greek yogurt is a nice addition to make it creamier.
- Powdered sugar: Instead of granulated sugar, the powdered sugar is smoother.
- Vanilla extract: Be sure to use 100% pure vanilla extract.
- Whipped topping: This makes your filling light and fluffy.
For the pancake batter:
- All-purpose flour: You can use whatever kind of flour you like.
- Whole milk: You can use other milk like coconut or almond milk, but your pancakes will not be as fluffy.
- Vegetable oil: Use your favorite oil that you normally cook with. You could even use melted butter.
- Egg: Warmed to room temperature for easier blending.
- Granulated white sugar
- Vanilla extract
- Lemon juice: The citrus adds a nice freshness to this sweet recipe.
- Fresh strawberries and lemon zest
- Baking powder: Not baking soda.
- Salt: Just a pinch for flavor.
How to make strawberry pancakes from scratch?
Prepare the strawberry topping:
- Mix it up: First, mix the strawberries, sugar, and lemon juice in a medium saucepan.
- Make the slurry: Then, in a small bowl, stir together the water and cornstarch until the cornstarch dissolves. Pour the mixture on the strawberries and mix it all together. Cook over medium heat stirring constantly until it comes to a boil.
- Let it thicken: Now, reduce the heat and continue to simmer for three to five minutes until the sauce is thickened. Remove it from the heat and let it cool.
Make cheesecake filling:
- Whip it up: Whip the cream cheese, vanilla, salt, yogurt, and sugar in the bowl of your stand mixer until smooth. Add a half cup of whipped cream and continue to whip until it is light. Then, gently fold in the rest of the whipped cream by hand using a spatula.
Make the pancakes:
- Combine the wet ingredients: Now, mix the milk, egg, vanilla, sugar, lemon juice, and oil in a large mixing bowl with an electric mixer until combined.
- Stir the dry ingredients: In a medium bowl, stir the flour, baking powder, and salt.
- Combine it all: Last, add the flour mixture to the milk mixture, stirring well after each addition. Add the strawberries and lemon zest.
- Grease it: Spray a frying pan or griddle with cooking spray over medium heat.
- Fry the pancakes: When it is hot enough, pour a quarter cup of batter onto the hot griddle or skillet. When air bubbles form, flip them over and cook until the pancakes rise, and they are golden brown with crispy edges.
- Keep them warm: Continue with the remaining batter, keeping the finished ones warm on a baking sheet in an oven set at 200 degrees F.
- Serve warm: Finally, serve pancakes with cheesecake filling between each one and strawberry sauce on top.
Recipe variations:
- Frozen: If you do not have fresh berries, you can use frozen strawberries, thawed out.
- Light cream cheese: If you are worried about saturated fat and calories, you can use light cream cheese.
- Cool slightly: Serve warm with strawberry sauce, whipped cream, syrup, and fresh strawberries.
- Different fruit: If you don’t love strawberries, this yummy treat can also be served with blueberries, blackberries, or raspberries instead of strawberries.
- Add chocolate: Chocolate lovers would love a scoop of chocolate chips in the pancake batter.
- No yogurt: Instead of Greek yogurt, you can use sour cream or half-and-half.
Frequently asked questions
Can I use freeze-dried strawberries?
Absolutely! In fact, you can use them chopped if you want little pieces of strawberry chunks in your sauce. Or grind them up in a food processor to make a powder. Then, mix it with your pancake batter for an intense flavor of strawberry all over. This is perfect for someone who really loves strawberries.
Can I use baking soda instead of baking powder?
Yes, but it is three times stronger so you will have to use just a third of what the recipe calls for. However, it will need some kind of acid as well. You could use cream of tartar. But I would suggest adding some lemon juice or buttermilk to make your pancakes fluffy with a touch of extra flavor.
Why are my pancakes sticking to the pan?
If the pan is too hot, the outside will get done too fast without cooking the inside, causing it to stick. It may also be that you flipped them over too soon. Wait until the air bubbles form and the edges start to brown before flipping. Another reason could be that there is not enough grease or vegetable oil in the pan. Try some nonstick cooking spray.
How to store leftovers:
- Store: Store leftover pancakes in an airtight container for up to three days in the fridge. You can also store leftover strawberry pancake batter in an airtight container in the fridge for two days.
- Freeze: It is also safe to freeze your delicious strawberry pancakes for up to three months. But before you freeze pancakes, make sure there are no toppings, wrap them in plastic wrap, and put them in a freezer-safe container or freezer bag.
- Thaw: If you freeze your pancakes, be sure to thaw frozen pancakes overnight in the fridge.
- Reheat: To reheat, put thawed pancakes in the microwave for 30 to 60 seconds.
More strawberry recipes to try:
Strawberry Pancakes with Cheesecake Filling
Strawberry Pancakes are light and fluffy pancakes with fresh strawberries, whipped cream cheesecake filling, and homemade strawberry sauce topping.
Ingredients
Strawberry pancakes:
- 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
Strawberry Topping:
- 1 pound fresh strawberries rinsed and sliced
- 1/2 cup white granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoon cornstarch
- 2 tablespoons water
Cheesecake Filling:
- 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
Serve:
- Whipped cream
Instructions
Strawberry Topping:
- In a medium saucepan over medium heat, add strawberries, sugar, and lemon juice.
- In a separate bowl, stir the cornstarch and water together until the cornstarch is fully dissolved. Pour the slurry over the strawberries, and stir together. Cook over medium high heat, stirring, until it begins to boil.
- Reduce heat to low, and continue to simmer for 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools, set aside until ready to use.
Strawberry pancakes:
- In one bowl, using a hand or electric mixer, mix milk, egg, oil, sugar, vanilla extract, and lemon juice.
- In another bowl stir together flour, baking powder, salt.
- Little by little add the flour mixture to the milk mixture. Stirring well after each addition until the mixture is smooth.
- Stir in the chopped strawberries and lemon zest.
- Place a nonstick skillet or griddle over medium heat.
- 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.
- Repeat with the remaining batter, and stir well to avoid the strawberries sinking to the bottom of the bowl.
Cheesecake Filling:
- In a large bowl using an electric mixer, beat together the cream cheese, sugar, yogurt, vanilla, until smooth. A
- Add a 1/2 cup of the whipped topping and continue to whip until combined.
- Using a spatula, fold in the rest of the whipped topping by hand, until fully incorporated.
Assemble:
- Add a pancake on a plate, top with cheesecake filling, another pancake, cheesecake filling, and repeat until you add the fourth pancake on top.
- Top the last pancake with a hefty amount of strawberry sauce and serve with a dollop of whipped cream.
Nutrition
Calories: 193kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 25mgSodium: 141mgPotassium: 233mgFiber: 2gSugar: 23gVitamin A: 196IUVitamin C: 27mgCalcium: 106mgIron: 1mg
Tried this recipe?Let us know how it was!
Recipe tips:
- Feel free to add maple syrup, strawberry syrup, or even melted butter on top of your fluffy strawberry pancakes.
- If you do not have a stand mixer, you can use a large bowl and electric or hand mixer.
- This strawberry pancake recipe is easy to prepare and uses fresh summer berries, but you can use frozen strawberries if they are not in season in your area.
- You can chop your strawberries in a food processor to shorten prep time.
