Easy Strawberry Cheesecake Pancakes = cheesecake filling + pancake dry ingredients + fresh strawberry syrup = cheesecake for breakfast!
Happy spring! Can you believe spring is officially here?! It has been feeling a lot like spring around here, actually more like summer, with last week in the high 80s at the coast – perfect beach paddle board weather (pic here – I actually had to unzip my wet suit down the back while paddling because it was so hot with it on).
So with it feeling like spring, I thought we should celebrate with a taste of spring. And does anything taste more like spring than fresh strawberries?
How about strawberry cheesecake pancakes? (and just in time for Easter too)
I saw a recipe for cheesecake pancakes on Betty Crocker in which you slice the cream cheese into thin slices and freeze it overnight then speckle it in the batter. I loved the idea of cheesecake pancakes but I didn’t want to meticulously slice my cream cheese but more importantly I didn’t want to wait for the cream cheese to freeze so I decided to create cheesecake filling in the batter itself and Strawberry Cheesecake Pancakes were born. It was a joyous occasion.
Think cheesecake filling. Cream cheese, vanilla Greek yogurt, sugar, vanilla and a splash of lemon juice. I could drink this stuff.
Think pancakes. Flour, milk, salt and baking soda and baking powder mixed with your cheesecake filling. Think 4 ingredient Strawberry Syrup (this stuff is divine, just sayin’). Fresh strawberries, sugar, lemon juice and vanilla smothering every crevice of your soft, cheesecake pancakes.
Think easy. Blend the cheesecake ingredients in a blender. Whisk in dry ingredients. Prepare as regular pancakes while your strawberry syrup simmers.
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