Strawberry Cheesecake Pancakes

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Light and fluffy pancakes filled with cream cheese and topped with homemade strawberry sauce. Strawberry Cheesecake Pancakes will be your new favorite breakfast. They are the perfect way to start your weekend. Make extra and put them in your freezer and enjoy them all week long.

I’m honored to partner with Milk Means More to bring you this fabulous recipe. As always, all opinions are my own.

We have pancakes almost every weekend. I love to amp them up a little bit with some added protein. Of course, they already have milk in them, but for a little extra, we put some cream cheese right in the batter. The kids don’t really care about extra protein, to them these are just extra yummy.

Speaking of extra yummy, don’t miss these Ricotta Pancakes with lemon and blueberries or these Chocolate Pancakes With Nutella (talk about indulgent!).

Top the Cheesecake Pancakes off with some homemade strawberry sauce, who needs syrup when you have this?

Food has a way of emotionally connecting you to memories, kind of like music. I hear songs from my days in high school, and I can remember exactly where I was, and what I was doing, sometimes even what I was wearing. Do you know what I mean? Every time we eat these Strawberry Cheesecake Pancakes, we’ll remember our visit to the Dairy Farm. More on that below.

Ingredients & Notes

Here’s what you need to make this recipe with a few notes on and substitutions.

• Strawberries– In the summer fresh picked are my favorite, or from your local farmer’s market. Frozen strawberries work just fine as well since you are going to cook them down.
• Lemon– adds a bit of tang but also helps the berries from turning an off color. If you don’t have lemon, just skip it.
• Sugar– I just use plain white sugar in both the sauce and the pancakes. You can substitute Sugar in the Raw or Pure Cane Sugar for a bit less processed.
• Flour– I prefer Unbleached flour, any all purpose will do.
• Baking powder– I prefer one without aluminum, but either works.
• Salt
• Eggs
• Milk– Whole milk will make the most indulgent, but I’ve made it with Skim and 2% as well. You can also sub any nut milk you prefer.
• Cream Cheese– again, full fat really yields the best flavor and texture, but I have made these withe the 1/3rd less fat variety and they turn out fine.

How To Make Strawberry Cheesecake Pancakes

1. Make the sauce by combining the strawberries, lemon juice and sugar in a sauce pan and heat until cooked down, then gently mash the berries. Keep the sauce warm.
2. Combine the dry ingredients in a bowl and set aside. In another bowl, combine the eggs and milk whisk together.
3. Add the cream cheese breaking it into small chunks. Using a hand mixer (or stand mixer) gently beat to blend in the cream cheese. A few chunks are ok!
4. Add the wet mixture to the dry mixture and gently stir just until combined.
5. Preheat a griddle or large frying pan. Pour 1/4 cup batter in the hot pan. Once the edges are dry, flip them over to cook the other side
6. Serve immediately topped with Strawberry Sauce.

If you love Strawberry Cheesecake flavors, be sure to try Lightened up Cheesecake, and Strawberry Cheesecake Smoothie! If you’re a little short on time, check out these Sheet Pan Pancakes from mix, perfect for a crowd!

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This past weekend we were invited to Breakfast On The Farm, 

Have you been on a dairy farm tour? I’ve been on a couple, but each time I go, I learn something new. It was so much fun to do this as a family. We were able to meet the family behind the dairy farm, ask them any questions we wanted along with touring the entire farm. Oh, and they served us breakfast!

We learned about all the people it takes to run a dairy farm, (a lot!!) we saw the cows, where they live, how they keep their ‘houses’ clean, learned about what they eat (they are very healthy!), saw the milking parlor, and how the milk gets from the cow to your grocery store in just 48 hours. It’s really quite fascinating.

One of the things I intentionally work on with my kids is to cultivate a love for learning. And I was able to see that in action as one question led to another and another and so on. They were so intrigued by the care of the animals and where their milk comes from. I love that they love to know about their food.

The thing that impressed me the most though, is the passion the farmers have for their animals and our food. They truly and genuinely care about OUR food and make sure they are doing the very best for the cows to produce the very best so we can then eat and cook with the very best dairy.

For more dairy facts visit Milk Means More.

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