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Fluffy Strawberry Cheesecake Pancakes

A stack of three fluffy strawberry cheesecake pancakes cut in half, showing the creamy filling and strawberries inside, drizzled with glaze.
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Make light, airy pancakes that taste like your favorite strawberry cheesecake. This recipe uses simple techniques to achieve maximum fluffiness and includes a simple cream cheese glaze.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs, separated
  • 1/4 cup unsalted butter, melted, plus more for the griddle
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped
  • For the Glaze: 2 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Whisk dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. Mix wet ingredients: In a separate medium bowl, whisk the buttermilk, egg yolks, melted butter, 4 ounces of softened cream cheese, and 1 teaspoon of vanilla extract until smooth. Break up any remaining cream cheese lumps.
  3. Combine batters: Pour the wet mixture into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Whip egg whites: In a clean, separate bowl, use an electric mixer to beat the two egg whites until stiff peaks form. This step creates the fluffiness.
  5. Fold in whites: Gently fold the whipped egg whites into the pancake batter in two additions. Fold until no white streaks remain, being careful not to deflate the air.
  6. Add strawberries: Gently fold in the chopped strawberries.
  7. Cook pancakes: Heat a lightly buttered griddle or large non-stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
  8. Make the glaze: While pancakes cook, prepare the glaze. Beat the remaining 2 ounces of cream cheese, powdered sugar, milk, and 1/4 teaspoon of vanilla extract until smooth and pourable. Add more milk if needed for desired consistency.
  9. Serve: Stack the pancakes and drizzle generously with the cream cheese glaze and extra fresh strawberries, if desired.

Notes

  • For the fluffiest pancakes, make sure your baking powder is fresh.
  • Use buttermilk for the best texture; if you do not have buttermilk, mix 1 1/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Cook on medium heat. If the heat is too high, the outside will burn before the thick batter cooks in the center.

Nutrition

Find it online: https://cookingbycarla.com/fluffy-strawberry-cheesecake-pancakes/