Eggless Strawberry Cheesecake Pancakes
This eggless recipe turns breakfast into a delightful dessert-inspired treat. Enjoy fluffy pancakes with a creamy finish and bright strawberry flavor.
Equipment
- griddle
Ingredients
For the Strawberry Sauce
- 2 cups Chopped Strawberries
- 3 tbsp Granulated Sugar
- 1 tbsp Lemon Juice
- 1 tsp Cornstarch
- 1 tbsp Water
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 3 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cups Buttermilk
- 3 tbsp Melted Butter
- 1 tsp Vanilla Extract
For the Cheesecake Drizzle
- 4 oz Cream Cheese (softened)
- 1/2 cup Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla Extract
For Serving
- 1/2 cup Graham Cracker Crumbs
Instructions
- Simmer the strawberries, sugar, and lemon juice in a small saucepan over medium heat for 5 to 6 minutes until soft and juicy. Stir the cornstarch with the water, add it to the pan, and cook 1 minute more until thickened. Set aside to cool.
- Beat the cream cheese until smooth, then beat in the powdered sugar, milk, and vanilla until you have a silky, pourable drizzle.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, melted butter, and vanilla, then stir into the dry ingredients just until combined. Rest the batter 5 minutes.
- Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden.
- Stack the pancakes with a spoonful of cheesecake drizzle between each layer.
- Spoon the strawberry sauce over the top and finish with graham cracker crumbs for that classic cheesecake crust crunch.
Nutrition
Serving: 1servingCalories: 609kcalCarbohydrates: 92gProtein: 11gFat: 22g
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