Learn how to make showstopping strawberry cheesecake pancakes – pure brunch indulgence, that you’ll talk about for years to come.
- 1/2 cup + 2 tbsp Pastry Flour
- 2 tsp Baking Powder
- 1 tbsp sugar
- Salt, a pinch
- 2 tsp Lemon Zest
- 1 Egg, separated
- 1/2 cup + 2tbsp Milk
- 1/3 cup Ricotta Cheese, room temperature
- 2 tbsp Vegetable Oil
- 1tsp Pure Vanilla Extract
- ¼ cup graham crackers, crushed
- 3 tbsp butter, melted
- Icing sugar, for dusting
- 1lb strawberries, sliced and hulled
- ½ tbsp Balsamic Vinegar
- ¼ cup sugar
- 12 oz cream cheese, room temperature
- 3 tbsp sugar
- 1 cup whipping cream
- ½ lemon, juice
Cook the pancakes
- Start this recipe like any other pancake recipe – by sifting all the dry ingredients together (flour, sugar, baking powder, and salt). Add the lemon zest and whisk well.
- In a separate bowl, combine milk, ricotta, oil, egg yolk, and vanilla extract by whisking. Add mixture to the dry ingredients mixture, and mix till mostly combined.
- Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate.
- Allow the batter to sit at room temperature for 20-30 minutes.
- Melt butter over a medium low heat in a nonstick pan. Spoon pancake batter in using a ¼ cup measure. Cook until bubbles begin to appear on the surface, and the edges begin to darken; turn gently. Cook through.
- In a separate bowl, mix the crushed graham crackers with the melted butter. Set aside.
Make the strawberry sauce
- Combine all ingredients in a small pot over medium heat.
- Simmer and cook over medium-low heat for 20-25 minutes, until thickened as desired. If any foam forms at the top, just skim it away with a spoon or ladle.
- Beat cream cheese, sugar, and lemon juice until smooth.
- Add whipping cream gradually (if you’re using an electric mixer, reduce the speed to low while adding the cream). Continue beating until well combined and stiff (about 3 minutes if using an electric mixer on high).
Strawberry Cheesecake Pancakes, Assemble!
To assemble, stack the pancakes while spreading a generous layer of cheesecake (and a little strawberry sauce) between each pancake, as well as creating a small cheesecake mound on the very top pancake. Drizzle on the strawberry sauce, and sprinkle with crushed graham crackers, and a little icing sugar.
- Take your ricotta and cream cheese out of the fridge and let them come to room temperature to allow for easier whisking.
- The whipped up egg white just adds a heavenly lightness to the pancakes –similar to what you’re aiming for when making a very light mousse or a soufflé.
- You can prepare strawberry sauce and cheesecake filling while letting your pancake batter rest to save some time.
- Regarding the thickness of the strawberry sauce, I like it on the thicker side for some ooey gooey loveliness. But you do you, bestie.
- Depending on how big you like your pancakes, you can also spoon your batter with a ½ cup measure (though of course, this will result in fewer pancakes…feel free to double-up the recipe if you’re looking for that extra showstopping indulgence).
- You will likely have strawberry sauce and cheesecake filling leftover (you’re welcome.), these can be stored in the refrigerator for 2-3 days. Or you could just pile them together with some crumbled graham crackers and enjoy a little “deconstructed cheesecake”.
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Strawberry cheesecake pancakes, strawberry pancakes, pancakes