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Strawberry Cheesecake Pancakes

 Strawberry Cheesecake Pancakes
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! Both the sauce and cream cheese filling feature fresh, ripe berries. —Shirley Warren, Thiensville, Wisconsin
10 ServingsPrep: 40 min. Cook: 5 min./batch

Ingredients

  • 6 ounces cream cheese, softened
  • 1 tablespoon sugar
  • 1/2 cup crushed strawberries
  • PANCAKES:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Eggland's Best Eggs
  • 1-1/2 cups 2% milk
  • 1 cup (8 ounces) sour cream
  • 1/3 cup butter, melted
  • 1 cup chopped fresh strawberries
  • SAUCE:
  • 3 cups crushed strawberries
  • 1/4 cup seedless strawberry jam
  • 1/4 cup water

Directions

  • 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.

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Strawberry Cheesecake Pancakes (continued)

Directions (continued)

  • 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.) Yield: 20
  • pancakes (3/4 cup spread and 3 cups sauce).
Nutritional Facts: 2 pancakes with 1 tablespoon spread and 2 tablespoons sauce equals 335 calories, 18 g fat (11 g saturated fat), 96 mg cholesterol, 413 mg sodium, 35 g carbohydrate, 2 g fiber, 8 g protein.