Strawberry Cheesecake Pancakes Recipe

Place the sliced strawberries in a bowl. Sprinkle 1 tablespoon granulated sugar and 1 teaspoon lemon juice over them. Toss gently to combine. Let sit at room temperature for 10–15 minutes so they macerate and release juices.

After macerating, reserve about 2 tablespoons of the juices to drizzle if desired and gently toss the remaining strawberries so they’re evenly coated.

In a medium bowl, beat the softened cream cheese until smooth using a whisk or fork. Add the powdered sugar, 1/2 teaspoon vanilla extract, and lemon zest (if using).

Whisk together, adding milk 1 teaspoon at a time until the mixture reaches a pourable but still thick icing consistency (about 1 tablespoon total). Taste and adjust sweetness or vanilla as preferred. Cover and chill briefly while making pancakes so it firms slightly.

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

In a separate bowl or measuring cup, whisk 1.25 cups buttermilk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until blended.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Small lumps are fine — do not overmix. Let the batter rest for 5 minutes so baking powder/buttermilk react and the batter hydrates.

Heat a nonstick skillet or griddle over medium heat. Lightly brush or rub with the 1 tablespoon vegetable oil or a little butter. Reduce heat to medium-low if the pan gets very hot.

For each pancake, pour about 1/3 cup of batter onto the skillet to make moderately thick pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden and cooked through, another 1–2 minutes. Repeat to make three pancakes (adjust timing if your pan size cooks multiple at once). Keep finished pancakes warm on a wire rack in a low oven (90–100°C / 200°F) if needed.

To assemble each serving of three pancakes: stack three pancakes on a plate. Spoon about 3 tablespoons of cream cheese icing over the top of the stack, letting some drizzle down the sides. Arrange macerated strawberries on and around the stack (about 1/3 cup per serving), and drizzle with reserved strawberry juices and maple syrup (about 1 tablespoon maple syrup per serving, adjust to taste). Garnish with extra strawberry slices and mint leaves if using.

Serve immediately while pancakes are warm. Offer additional maple syrup and cream cheese icing on the side.