Delight in Strawberry Cheesecake Pancakes for a Sweet Morning!

Indulge in Strawberry Cheesecake Pancakes, a delightful breakfast that combines fluffy pancakes with creamy cheesecake and sweet strawberry sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Strawberry Sauce

2 cups Strawberries Fresh, hulled and sliced for natural sweetness in the sauce.
2 tablespoons Strawberry Jam Adds sweetness and texture; substitute with any berry jam if preferred.
3 tablespoons Water To achieve the right sauce consistency; adjust as needed for desired thickness.
2 teaspoons Lemon Juice Optional to balance sweetness; freshly squeezed offers bright flavor.

For the Pancake Batter

1.25 cups All-Purpose Flour Provides structure; gluten-free flour blend can be substituted.
1.25 cups Buttermilk Adds moisture; can use non-dairy milk mixed with vinegar for a dairy-free version.
1 large Egg Binds ingredients and helps rise; consider an egg substitute like a flax egg for a vegan option.
0.25 cups Vegetable Oil Provides moisture; melted butter can enhance flavor.
0.25 cups Granulated Sugar Sweetens the batter; feel free to reduce for less sweetness.
1 teaspoon Baking Powder Leavens pancakes for a fluffy texture; check for freshness!
1 teaspoon Baking Soda Assists with leavening and browning, best with buttermilk's acidity.
0.25 teaspoon Salt Enhances flavor; adjust to your taste.

For the Cheesecake Indulgence

2 cups Frozen Cheesecake Pieces Chopped deliver rich cheesecake pockets within pancakes; keep them frozen until use for easy mixing.

For Serving

1 cups Whipped Cream Topping Add creaminess and beauty; choose homemade or store-bought.
Fresh Strawberries For garnish and extra freshness; slice or serve whole for a pretty presentation.

Equipment

saucepan
blender
Nonstick Skillet
Baking Sheet

Method

Step-by-Step Instructions for Strawberry Cheesecake Pancakes

Prepare the Strawberry Sauce: In a saucepan, combine fresh strawberries, strawberry jam, water, and lemon juice. Heat over medium heat for about 5-7 minutes, lightly crushing strawberries until the mixture thickens. Reduce heat to low to keep warm.
Prepare Pancake Batter: Preheat your oven to 200°F (95°C). In a blender, combine flour, buttermilk, egg, vegetable oil, sugar, baking powder, baking soda, and salt, blending until smooth. Gently fold in frozen cheesecake pieces.
Cook Pancakes: Heat a nonstick skillet over medium heat and coat with cooking spray. Pour in about ¼ cup of batter per pancake, cooking for around 4 minutes until bubbles form. Flip and cook for another 2 minutes until golden brown. Keep pancakes warm in the oven.
Serve and Garnish: Stack pancakes on plates, drizzle with strawberry sauce, add whipped cream, and garnish with fresh strawberries. Serve warm.

Nutrition

Serving: 1pancakeCalories: 320kcalCarbohydrates: 42gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

For best results, reheat pancakes in a non-stick skillet or microwave. Keep cheesecake pieces frozen until mixing into batter.

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