Strawberry Cheesecake Pancakes

5 from 7 votes

Strawberry Cheesecake Pancakes

These Strawberry Cheesecake Pancakes are a strawberry lover's dream come true. Creamy, fluffy pancakes are topped with a homemade fresh strawberry sauce that is out of this world.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

For the Strawberry Sauce

4 cups strawberries hulled and halved
2 tablespoons lemon juice ~1 medium lemon
2 tablespoons granulated sugar or maple syrup

For Sour Cream Topping (Optional)

½ cup sour cream or plain Greek Yogurt
2 teaspoons granulated sugar

For Graham Crackers (optional)

2 whole graham crackers crushed
½ tablespoon unsalted butter

For the Pancake Batter

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
½ cup milk
1 large egg
1 tablespoon unsalted butter melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 medium lemon zested
½ cup cottage cheese

Instructions

For the Strawberry Sauce

Combine the diced strawberries with the lemon juice and 2 tablespoons granulated sugar in a heavy-bottomed saucepan. Turn the heat to medium-high and bring to a boil, stirring occasionally. Once boiling, reduce the heat and simmer for about 10 minutes, or until the strawberries are softened. Turn off the heat and gently mash with a fork. If desired, blend the strawberries, leaving the lid cracked on the blender to allow heat to escape, for a smoother sauce.

For the Sour Cream Topping

While strawberries are cooking, whisk together the ½ cup sour cream with 2 teaspoons granulated sugar in a small bowl. Set aside until ready to serve.

For Toasted Graham Crackers (optional)

Over medium heat, melt ½ tablespoon unsalted butter in a small skillet. Once melted, add crushed graham crackers and toss to coat. Toast for 2-3 minutes, stirring frequently and watching closely so they don't burn. Remove from the heat and let cool.

For the Pancakes

Heat a large skillet or griddle to medium. Grease with a bit of butter or coconut oil.
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon table salt with a whisk until well combined. In a separate bowl, combine the ½ cup milk, 1 large egg, 1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and zest of 1 medium lemon together. Add ½ cup cottage cheese mixture to the flour mixture and gently fold the batter together until just incorporated. The batter should be on the thicker side.
Pour ⅓ cup batter onto the heated skillet and cook 3-4 minutes per side, or until bubbles form on the surface and the edges are set. Flip the pancake and cook for 2-3 minutes more.
To serve, top the pancakes with strawberry sauce, sweetened sour cream, and toasted graham cracker crumbs.

Notes

Cottage Cheese: Choose cottage cheese by ingredients, not just fat content. For the best results, use 2% or 4% small-curd cottage cheese made with simple ingredients (milk, cream, and salt). Do not use fat-free cottage cheese.

Substitute for Cottage Cheese: Use sour cream or plain yogurt (Not Greek yogurt) in place of cottage cheese for similar results. If using Greek yogurt, you will need to thin the batter with 1-2 tablespoons of additional milk.

Storage: Store any leftover cooled pancakes stacked between layers of parchment paper in an airtight container in the refrigerator for up to 4 days. Leftover strawberry sauce and sweetened sour cream in an airtight container for up to 4 days. The toasted graham crackers can be stored in an airtight container or bag at room temperature for up to 4 days.

Nutrition