Description
Fluffy buttermilk pancakes layered with a tangy cheesecake swirl and fresh strawberries, creating a decadent breakfast-meets-dessert fusion. Perfect for quick brunches or sweet cravings.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
2 cups buttermilk
1/2 cup cream cheese, softened
1 cup fresh strawberries
1 tsp lemon juice (optional, for tanginess in swirl)
Instructions
Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
In a separate bowl, whisk eggs then mix with buttermilk.
Blend softened cream cheese with 1 tsp lemon juice in food processor until smooth.
Fold cream cheese mixture into pancake batter.
Pour batter onto greased hot griddle (approx 1/4 cup per pancake).
Cook until bubbles form on surface (2-3 minutes), then flip twice.
Top with fresh strawberries and additional lemon juice if desired.
Notes
Substitute buttermilk with 2 cups milk + 2 tbsp lemon juice (set 5 minutes).
Use whole wheat flour for denser texture.
Replace cream cheese with ricotta + 1 tsp lemon zest.
Freeze cooked pancakes between parchment paper for up to 2 months.
Top with strawberry compote for extra sweetness.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 9g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg