Doesn’t Mother’s Day just scream “brunch” to you? And every brunch has to have a centerpiece. Something kind of special. Something memorable. Maybe Pancakes that are fit for a Queen – or a Mother. Something like Strawberry Cheesecake Pancakes.
These Strawberry Cheesecake pancakes were a huge hit at our house. The were practically inhaled. The original recipe (from Good Housekeeping) said “serves 6” but between my Dad, my Stepmom and myself, we pretty much finished them off, they were that good.
And then the couple that were left on the plate on the counter just slowly dwindled as people walked by and tore off a little corner or a piece here and there…and ate them bit by bit, cold, with no syrup whatsoever.
The Strawberry Cheesecake Pancakes tasted like delicate crepes, and really had a very moist, crepe-like texture. The recipe was just a bit odd – there was no oil or butter and no fat at all except what was in the cream cheese, so they really didn’t “brown” hardly at all. Nor were they as light and fluffy as the photos on GH’s website.
We didn’t care, though. We just kept right on eating, lol! I think an extra tablespoon or two of flour in the batter to make it just a bit thicker might have made them fluffier but I was quite happy just as they were, and I know the folks were! The only change I’d make would be to slice the strawberries just to make them easier to eat.
Speaking of which, do serve these with the strawberries (or with some other berry or fruity syrup) to complement these pancakes. Maple syrup will overpower the cheesecake flavor. When I saw the amount of preserves here, I about had a heart attack! It’s a lot, and I did try to cut it back & ended up adding the full amount. Maybe if these were good, local sweet summer berries it would have been a different story.
Do shop for things like jellies and preserves on sale with coupons and don’t forget to pick up cream cheese during holiday weeks. It’s almost always on sale. For other sale items to look for during the week preceding Mother’s day, check out my post on Mother’s Day Savings.
Strawberry Cheesecake Pancakes
- 3/4 cup of regular or low-sugar strawberry preserves
- 8 ounces strawberries, hulled and halved or sliced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon. salt
- 2 1/2 cups low-fat buttermilk
- 2 large eggs
- 1 teaspoon granulated sugar
- pinch of salt
- 1/2 teaspoon finely grated lemon zest (optional)
- 6 ounces cream cheese, softened
- 3 tablespoons Confectioners’ sugar for garnish
In medium bowl, microwave preserves on high until melted, about a minute. Stir in strawberries; set aside.
In large bowl, whisk flour, baking powder and salt.
In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks; using clean hands makes this easy. Beat until cream cheese is well distributed but still slightly lumpy.
Add cream cheese/buttermilk mixture to bowl with dry ingredients and gently stir until just combined (small lumps are OK).
In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set.
Turn and cook another 2 minutes or until the pancakes are firm to the touch in the center. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed.
Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.
I’ll be bringing this recipe by Fiesta Friday # 177. I’m seeing lots of beautiful brunch dishes there for Mother’s Day!