Fluffy pancakes with a simple cheesecake and strawberry compote topping! Weekend brunch is calling, and this stack of strawberry cheesecake pancakes has your name all over it! Light and fluffy, the pancakes work perfectly with good old maple syrup and bacon. With this strawberry cheesecake topping though? They’re out of this world!
The cheesecake is a simple mix of cream cheese and confectioners’ sugar. Not too much sugar – just enough to balance out the creamy tang of the cheese.
The strawberry compote also has some raspberries in, as well as a little sugar, and it’s cooked up for just a few minutes until the fruit softens and releases its juice. (you can use blueberries or blackberries too).
This recipe makes 10 pancakes – enough for 3 (or two hungry) people.
I often make a double batch, then cool the leftover pancakes and store them in between sheets of baking parchment. They can then be frozen or refrigerated. Simply defrost and put the in the toaster for a minute for a quick breakfast another day!
Here’s what you’ll need for the cheesecake pancakes:
Makes 10 pancakes
- 1 + ¾ cup all-purpose flour
- 1 tbsp baking powder
- 3 tbsp light brown sugar
- 1 egg
- 1 tsp vanilla extract
- Pinch of salt
- 1 + ¼ cup milk
- 1 tbsp vegetable oil
Cheesecake topping recipe:
- 8 tbsp cream cheese
- 2 tbsp confectioners’ sugar, sifted
Strawberry compote recipe:
- 1 cup chopped fresh strawberries
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Directions to prepare the cheesecake pancakes:
- Make the compote first. Place the strawberries, raspberries and sugar into a small saucepan. Heat on a medium heat for 4-5 minutes until the berries break down a little and release their juices. Turn off the heat.
- Next make the cheesecake mixture. Place the cream cheese into a bowl and whisk slightly to loosen. Add in the confectioners’ sugar and whisk again until combined. Put to one side.
- Place the flour, baking powder, sugar, egg, vanilla extract, salt, and milk in a large bowl. Whisk with a hand whisk until combined.
- Heat a griddle or large frying pan and wipe with a little of the oil. Use a 1/4 cup to measure out the pancake batter and pour into the pan (you may need to cook in 2 or 3 batches depending on the size of your pan). Cook for 1-2 minutes, turning the pancakes over when bubbles form on top. Cook on the other side for another 1-2 minutes.
- Stack the pancakes on 2 or 3 plates and top with the cream cheese followed by the berry mixture.