Description

This delightful stack features tender, fluffy pancakes layered with a rich, tangy cream cheese filling and vibrant, sweet strawberries. Each bite offers a harmonious blend of soft pancake texture, smooth creamy notes, and the fresh burst of ripe berries, all gently sweetened. The pancakes are pan-fried to a golden perfection, providing a comforting base for the luscious toppings.

Ingredients

Scale

*For the Pancakes:*
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
2 tablespoons unsalted butter, melted, plus more for cooking
*For the Cheesecake Filling:*
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream, cold
*For the Strawberry Topping:*
2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice (optional, for brightness)
*For Serving:*
Maple syrup or additional strawberry sauce

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Instructions

**Prepare the Strawberry Topping:** In a medium bowl, combine the sliced strawberries, 2 tablespoons granulated sugar, and lemon juice (if using). Gently toss and let sit at room temperature for at least 15 minutes to allow the juices to release.
**Make the Cheesecake Filling:** In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Refrigerate until ready to use.
**Prepare the Pancake Batter:** In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are fine; do not overmix.
**Cook the Pancakes:** Heat a lightly buttered non-stick skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
**Assemble the Pancakes:** Place one pancake on a serving plate. Spread a generous layer of the cheesecake filling over the pancake, then spoon some of the macerated strawberries on top. Repeat with remaining pancakes, stacking them high. Finish with a final layer of cheesecake filling and a generous amount of strawberries on top.
**Serve:** Drizzle with maple syrup or additional strawberry sauce if desired, and serve immediately.

Notes

* Do not overmix your pancake batter; lumps are okay and lead to fluffier pancakes.

* Ensure your cream cheese is fully softened for a smooth, lump-free filling.

* For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.

* Adjust the sweetness of the strawberry topping to your preference.

* Leftover cheesecake filling can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 650
Fat: 35g
Carbohydrates: 75g
Protein: 15g