Strawberry Cheesecake Pancakes

When I got a new griddle, my family was very anxiously awaiting some pancakes. And of course I decided that the pancakes needed to be more than regular pancakes and thought these would be a good choice.

The pancakes turned out delicious and I have already had a request to make them again. Just make sure to keep an eye on them when they are cooking. I am not sure if was the new griddle or having the cream cheese in the batter, but they cooked fast and started turning brown sooner than I expected.

Strawberry Cheesecake Pancakes

Ingredients:

Strawberry Syrup

• 3 cups strawberries, fresh or frozen
• 1 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

Pancakes

• 8 ounces cream cheese, room temperature
• 1 cup vanilla Greek yogurt
• 1 tablespoon lemon juice
• 2 eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups milk
• 2 tablespoons unsalted butter, melted and cooled
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Directions:

Strawberry Syrup

1. In a medium saucepan, combine all of the ingredients.
2. Bring the mixture to a boil, then reduce the heat to a low simmer.
3. Simmer until the strawberries are softened and the syrup has thickened and reduced in volume by 1/3 to 1/2, stirring occasionally. This will take approximately 15 minutes.
4. Set the syrup aside as it will thicken more as it cools.

Pancakes

1. In a blender add the cream cheese, yogurt, lemon juice, eggs, sugar, vanilla, milk and butter. Blend until well mixed.
2. In a large bowl combine the flour, baking powder and baking soda.
3. Pour the wet ingredients into the dry ingredients. Whisk until just combined, small lumps are fine.
4. Heat a nonstick griddle or skillet and lightly grease. Pour 1/4 cup of the batter onto the hot surface and cook until bubbles appear and the pancakes are golden brown. Flip the pancakes and cook on the other side until golden brown.
5. Serve with strawberry syrup.