Strawberry Cheesecake Pancakes - A baJillian Recipes (2024)

Soft and fluffy ricotta pancakes layered with a rich andcreamycheesecake filling and drowned in a lusciously sweet strawberry topping!

When it comes to breakfast, I’m ALL about that sweetness. No hash browns, no eggs, no sausage, no bacon–yep, I’m one of those “weirdos” who thinks bacon is so totally overrated. Turkey bacon is aiiight though.

So it should come as no surprise that pancakes are one of my all-time fave breakfast dishes. I mean, if you examine the word “pancake” more closely, it’s a cake made in a pan.Therefore, it’s an excuse to eat cake for breakfast. Cake, which istraditionallycovered in delicious melty butter and thick, cloyingly sweet maple syrup. If you’re awesome, you add peanut butter.

And withstrawberry seasonin full swing (here in the states, at least), I can think ofno better time to celebrate the season than with these Strawberry Cheesecake Pancakes.

CHEESECAKE, people.

Just likemy Sweet Potato Pie Pancakes, these babiesare pure decadence.While I’ve always disagreed with the phrase that breakfast is the most important meal of the day, in this case, I couldn’t support that statement more.

Keeping the cheesecake theme in mind, I decided to make these ricotta pancakes. I’d actually never made pancakes with ricotta cheese, but it sounded perfect for this recipe, so I gave it a go. And boy, oh boy, am I glad I did!

These pancakes are so light and fluffy, yet creamy and smooth at the same time. The ricotta cheese adds that creamy element that sets these pancakes apart from the rest.The ricotta also creates a thicker batter without the need forextra flour, which means moister, fluffier pancakes.

Food cleavage at its finest, people…

Ingredients

Strawberry Topping:

1 pound fresh strawberries rinsed and sliced
½ cup sugar
2 teaspoons lemon juice
2 teaspoon cornstarch
1 ½ tablespoons water

Cheesecake Filling:

8 ounces cream cheese
½ cup powdered sugar
¼ cup greek yogurt
1 teaspoon vanilla
Pinch of salt
1 ½ cup whipped topping

Ricotta Pancakes:

1 ⅓ cup all-purpose flour
⅓ cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk
⅔ cup ricotta cheese
1 teaspoon vanilla
3 Tablespoons lemon juice

Instructions

Strawberry Topping:

Combine strawberries, sugar, and lemon juicein a medium saucepan.
In a separate bowl, stirthe cornstarch and watertogetheruntil the cornstarch is dissolved. Pour mixture over the strawberries,mixingeverythingtogether. Cook over medium high heat, stirring constantly, until it begins toboil.
Reduce heat slightly, but continue to simmer the topping. Cook 3-5 minutes, or until the topping is thickened. Remove from heatand allow to cool.Topping will continue to thicken as it cools.

Cheesecake Filling:

In the bowl of a stand mixer fitted with the paddle attachment, whip together the cream cheese, sugar, yogurt, vanilla, and salt until smooth. Add a 1/2 cup of the whipped topping and continue whipping until lightened. Fold in the rest of the whipped topping by hand.

Ricotta Pancakes:

In a large bowl,whisk togetherthe flour, sugar, baking soda, baking powder, and salt. In a separate bowl, lightly whisk the eggs, then mixin the milk, ricotta, vanilla and lemon juice. Fold thewet mixture into the dry ingredients until justcombined, avoiding over-mixing.
Heat a large nonstick skillet over medium heat with some butter. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until littlebubbles form on the surface.Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.
Serve pancakes warm, with cheesecake filling and strawberry topping.

(Visited 16,327 times, 1 visits today)

BreakfastBrunchPancakesStrawberry