Strawberry Cheesecake Pancakes
Fluffy pancakes infused with the creamy flavors of strawberry cheesecake, topped with graham cracker crumbs for a delightful breakfast treat.
Ingredients
Dry Ingredients
- 1 1/2 cups Flour All-purpose flour recommended for best results.
- 1/4 cup Packed Brown Sugar Packed brown sugar adds rich flavor.
- 1 tablespoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
Wet Ingredients
- 1/4 cup Vegetable Oil
- 2 large Eggs
- 1 1/4 cups Nonfat Milk
- 1/4 teaspoon Vanilla Extract
Toppings
- 1/3 cup Graham Cracker Crumbs Adds a cheesecake crust texture.
- 1 container PHILADELPHIA Strawberry or Blueberry Cream Cheese Spread For flavor and creaminess.
Instructions
Preparation
- In a large bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and salt. Mix well to evenly distribute the baking powder throughout.
- In a separate bowl, mix together the vegetable oil, eggs, milk, and vanilla extract. Whisk until well blended and frothy.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined—it’s okay to have a few lumps.
- Heat your electric griddle to 350°F or use a skillet over medium heat. Lightly spray with nonstick cooking spray or grease it with butter.
Cooking
- Using a quarter cup, ladle the pancake batter onto the griddle. Immediately sprinkle about half a teaspoon of graham cracker crumbs on top of each pancake.
- Cook until the underside is golden and bubbles form on the surface, about 2 to 3 minutes. Carefully flip and cook for another 1 to 2 minutes until done.
Serving
- Remove the pancakes from the griddle and keep warm while finishing the rest of the batter. Serve with a generous dollop of PHILADELPHIA Strawberry Cream Cheese Spread and a drizzle of maple syrup.
Notes
Ensure the griddle or skillet is properly preheated. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen individually. For variations, try adding bananas or mini chocolate chips.