Strawberry Cheesecake Pancakes Recipe

Prepare batter

In a large bowl whisk together flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt until combined.

In a separate bowl whisk buttermilk, egg, melted butter and 1 teaspoon vanilla until smooth.

Pour wet ingredients into dry ingredients and stir gently until just combined; small lumps are fine. Do not overmix. Let batter rest 5 minutes while you heat the griddle.

Heat a nonstick skillet or griddle over medium heat and brush with oil or a little melted butter. For each pancake pour about 1/4 cup batter onto the griddle, cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm in a low oven (about 200°F/95°C) on a tray while finishing the batch.

In a medium bowl beat softened cream cheese until smooth and creamy using a hand mixer or whisk.

Add powdered sugar, sour cream and 1 teaspoon vanilla. Beat until fully combined and silky. If the mixture is very thick, add up to 1 tablespoon milk or cream, 1 teaspoon at a time, to reach a spreadable but still thick consistency.

Transfer to a piping bag or bowl for spooning. Chill briefly if you prefer a firmer topping (10–15 minutes).

Place 2 cups quartered strawberries, 3 tablespoons sugar, 1 teaspoon lemon juice and 1 tablespoon cold water in a small saucepan.

Cook over medium heat, stirring occasionally, until the strawberries release juices and the mixture thickens slightly, about 6–8 minutes. If you prefer a smoother compote, lightly mash with a fork or potato masher during cooking. Remove from heat and let cool slightly; compote will thicken as it cools.

Reserve 1/2 cup sliced fresh strawberries for garnish.

Combine crushed graham crackers and 1 tablespoon melted butter in a small bowl and stir until crumbs are evenly moistened. Set aside.

For the vanilla sauce: in a small saucepan combine heavy cream, milk, light brown sugar and 1 teaspoon vanilla. Warm over medium-low heat, stirring, until sugar dissolves and mixture is hot but not boiling, about 3–4 minutes. Remove from heat and keep warm. If you prefer a slightly thicker sauce, simmer 1–2 extra minutes, stirring constantly.

Stack pancakes 2–3 high on each plate (for a 6 pancake yield). Spoon or pipe a generous dollop of the creamy cheesecake topping over each stack so it slightly spreads over the pancakes.

Spoon warm strawberry compote over the cheesecake topping and around the pancakes. Arrange reserved sliced fresh strawberries on top.

Sprinkle graham cracker crumbs over the pancakes and compote for crunch.

Drizzle warm vanilla sauce over everything. Dust lightly with powdered sugar and add mint leaves if using.

Serve immediately while pancakes are warm and sauce is still pourable.