Anytime I go to IHOP this is what I order. I love anything made with a cheesecake type filling. These delicious pancakes are no different. Almost tastes like I am eating a dessert not a breakfast.
The strawberry syrup adds such a nice sweetness to the cheesecake pancakes. These are so yummy.
I am just glad that now I do not have to head over to IHOP when I want these strawberry cheesecake pancakes.
Strawberry Cheesecake Pancakes
Credit: Carls Bad Cravings
- 3 cups strawberries, diced
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
Cheesecake Blender Ingredients
- 8 oz cream cheese, softened
- 1 cup vanilla Greek yogurt
- 1 tablespoon lemon juice
- 2 eggs
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 1/4 – 1 1/2 cups milk (depending on how thick you like your pancakes)
- 2 tablespoons butter, melted
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Prepare Fresh Strawberry Ingredients according to recipe.
- While syrup is simmering, add Cheesecake Blender Ingredients to blender and blend until smooth.
- In a large bowl, sift together Dry Ingredients.
- Pour the Cheesecake Blender mixture into the Dry Ingredients and whisk just until combined. Do not over mix – there should be small lumps. (If you like thinner pancakes, thin with more milk as desired, being careful not to overmix).
- Heat a lightly greased large nonstick skillet over medium heat. Pour pancakes by the 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
- Top with Fresh Strawberry Syrup.
- Combine strawberries, sugar, lemon juice and vanilla in a medium saucepan and bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, approximately 15 minutes, stirring occasionally.
- Syrup will thicken upon standing so simply whisk in more water to reached desired consistency if needed.