Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons melted butter

4 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh strawberries, sliced

Additional powdered sugar for serving

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 2: In a separate bowl, mix the buttermilk, egg, and melted butter until smooth.

Step 3: Gently fold the wet ingredients into the dry ingredients, stirring just until combined—avoid overmixing to keep pancakes fluffy.

Step 4: In another bowl, whip the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 5: Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet to form a circle.

Step 6: Spoon a small amount of the cheesecake mixture onto the center of the pancake batter, then cover with a little more batter to seal the filling inside.

Step 7: Cook until bubbles appear on the surface and the edges look set, then carefully flip and cook until the other side is golden brown.

Step 8: Repeat with the remaining batter and cheesecake filling.

Step 9: Serve pancakes stacked with fresh sliced strawberries and a dusting of powdered sugar.

Tips & Variations

For extra flavor, try adding a hint of lemon zest to the cheesecake filling.

Use frozen strawberries thawed and drained if fresh ones are not available.

To make these vegan, substitute cream cheese with a plant-based version and use a flax egg in place of the egg.

Keep the batter slightly lumpy rather than smooth to maintain fluffiness.

FAQs

Can I prepare the batter in advance?

It’s best to prepare the batter fresh for fluffiest pancakes, but you can mix the dry ingredients separately and combine with wet ingredients right before cooking.

How do I prevent the cheesecake filling from leaking out?

Spoon a small amount of filling on the batter and cover it carefully with more batter, sealing the edges lightly. Avoid adding too much filling so it stays enclosed while cooking.