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New York Cheesecake Pancakes

These fluffy pancakes filled with cheesecake pieces and topped with fresh strawberries offer a delightful breakfast treat suitable for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 1/4 cup melted unsalted butter, cooled Plus more for greasing the pan
  • 3 tablespoons white granulated sugar
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups chopped cheesecake (fresh or frozen, about 8 oz)
  • pinch of salt
For the topping
  • 1 1/2 cups fresh strawberries, hulled and halved
  • 3 tablespoons seedless strawberry jam

Method
 

Preparation
  1. Place the sliced strawberries and jam in a bowl, stir until evenly coated, and set aside.
  2. In a mixing bowl, whisk together the buttermilk, egg, and melted butter until smooth.
  3. Add flour, sugar, baking powder, and salt to the wet ingredients, mixing until just combined.
  4. Gently fold in the pieces of cheesecake, keeping them intact.
Cooking
  1. Heat a non-stick pan or griddle over medium heat, adding a small amount of butter.
  2. Scoop about 1/3 cup of batter onto the pan for each pancake. Cook for 2 to 3 minutes, flipping when bubbles form on the surface.
  3. Continue cooking until all batter is used. Keep cooked pancakes warm in a 200°F (100°C) oven if desired.
  4. Serve warm with the strawberry sauce and optionally add whipped cream or powdered sugar.

Notes

These pancakes can be served plain or dressed up with maple syrup, powdered sugar, or crispy bacon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for a month.