Best Strawberry Cheesecake Pancakes Recipes
STRAWBERRY CHEESECAKE PANCAKES
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime-strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Time 45m
Yield 20 pancakes (3/4 cup spread and 3 cups sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)
Nutrition Facts : Calories 335 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 413mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.
STRAWBERRY CHEESECAKE PANCAKES
Pancakes stacked with a creamy filling and sweet berry topping make an extra-special breakfast treat!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, beat cream cheese with electric mixer on medium speed until creamy; add pudding mix and milk. Beat until thick and creamy, scraping sides of bowl as necessary. Refrigerate until serving time.
- In small bowl, mix strawberries and syrup; set aside. In large bowl, mix pancake ingredients just until blended.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle and spread slightly to 4 1/2-inch diameter. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
- Place 1 pancake on each of 4 serving plates. Top each with 1/3 cup of the filling and 1/4 cup of the topping. Top with a second pancake and another 1/4 cup topping.
Nutrition Facts : Calories 470, Carbohydrate 85 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 56 g, TransFat 0 g
STRAWBERRY CHEESECAKE PANCAKES
They start out as your usual pancakes. Then-pow!-you top them with sweetened cream cheese and strawberries. Cheesecake pancakes. How brilliant is that?
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings, 1 pancake each
Number Of Ingredients 10
Steps:
- Stir first 4 ingredients in large bowl with whisk until blended. Whisk egg, milk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended.
- Heat large nonstick skillet or griddle on medium-high heat. Working in batches, pour 1/4 cup batter into skillet for each pancake; cook 2 to 3 min. or until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides.
- Mix cream cheese and powdered sugar until blended. Serve over pancakes; top with strawberries.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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