Description

Indulge in fluffy New York Cheesecake Pancakes topped with a fresh strawberry sauce. These pancakes combine the rich creaminess of chopped cheesecake within a tender pancake batter, perfectly complemented by a sweet and tangy strawberry jam sauce. Ideal for a decadent breakfast or brunch treat.

Ingredients

Scale

Pancake Batter

1 1/4 cup / 300 ml / 10 fl oz buttermilk
1 large egg
1/4 cup / 1/2 stick / 60 g / 2 oz melted salted butter, cooled (plus extra for greasing the pan)
3 tbsp white granulated sugar
1 1/4 cups / 160 g / 5.6 oz all-purpose flour
2 tsp baking powder

Fillings and Toppings

2 cups / 240 g / 8 oz chopped cheesecake, fresh or frozen
1 1/2 cups / 240 g / 8 oz fresh strawberries, hulled and halved
3 tablespoons seedless strawberry jam
Optional: whipped cream, extra butter, powdered sugar for garnish

Instructions

Make strawberry sauce: Place the sliced strawberries and seedless strawberry jam into a medium mixing bowl. Stir gently until the strawberries are coated evenly with the jam, then set aside to allow the flavors to meld.
Combine wet ingredients: In a large mixing bowl, whisk together the buttermilk, large egg, and cooled melted butter until the mixture is smooth and well blended.
Add dry ingredients: To the wet mixture, add the all-purpose flour, granulated sugar, and baking powder. Stir gently using a spoon or spatula until just combined, taking care not to overmix to maintain tender pancakes.
Fold in cheesecake: Gently fold the chopped cheesecake pieces into the pancake batter, ensuring they remain whole and evenly distributed throughout the batter.
Heat pan: Place a non-stick pan, skillet, or griddle over medium heat. Add a small dab of butter and let it melt to grease the surface, preparing it for cooking the pancakes.
Bake pancakes: Scoop approximately 1/3 cup of pancake batter onto the hot pan. Cook each pancake for 2 to 3 minutes on the first side until bubbles begin appearing in the center, then carefully flip and cook for another 2 to 3 minutes until golden and cooked through. Repeat with remaining batter.
Keep warm (optional): To keep the cooked pancakes warm while finishing the batch, place them on a baking sheet lined with parchment paper and hold in a warm oven set at 200°F (100°C) or gas mark 1/4.
Garnish and serve: Serve the pancakes warm, topped generously with the fresh strawberry sauce. Optionally, add whipped cream, a pat of butter, or dust with powdered sugar for an extra touch of indulgence.

Notes

Use fresh or frozen cheesecake for the best texture; allow frozen cheesecake pieces to thaw slightly before folding into batter.
Ensure not to overmix the batter to keep pancakes light and fluffy.
Butter the pan lightly before each batch to prevent sticking.
Strawberry sauce can be made ahead and refrigerated; bring to room temperature before serving.
For a richer taste, serve with a dollop of whipped cream or a drizzle of maple syrup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes with sauce
Calories: 380 kcal
Sugar: 18 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 90 mg

Keywords: New York cheesecake pancakes, strawberry sauce pancakes, cheesecake breakfast, fluffy pancakes, brunch recipe