Soft and fluffy ricotta pancakes layered with a rich and creamy cheesecake filling and drowned in a lusciously sweet strawberry topping!
When it comes to breakfast, I’m ALL about that sweetness. No hash browns, no eggs, no sausage, no bacon–yep, I’m one of those “weirdos” who thinks bacon is so totally overrated. Turkey bacon is aiiight though.
So it should come as no surprise that pancakes are one of my all-time fave breakfast dishes. I mean, if you examine the word “pancake” more closely, it’s a cake made in a pan. Therefore, it’s an excuse to eat cake for breakfast. Cake, which is traditionally covered in delicious melty butter and thick, cloyingly sweet maple syrup. If you’re awesome, you add peanut butter.
And with strawberry season in full swing (here in the states, at least), I can think of no better time to celebrate the season than with these Strawberry Cheesecake Pancakes.
Just like my Sweet Potato Pie Pancakes, these babies are pure decadence. While I’ve always disagreed with the phrase that breakfast is the most important meal of the day, in this case, I couldn’t support that statement more.
Keeping the cheesecake theme in mind, I decided to make these ricotta pancakes. I’d actually never made pancakes with ricotta cheese, but it sounded perfect for this recipe, so I gave it a go. And boy, oh boy, am I glad I did!
These pancakes are so light and fluffy, yet creamy and smooth at the same time. The ricotta cheese adds that creamy element that sets these pancakes apart from the rest. The ricotta also creates a thicker batter without the need for extra flour, which means moister, fluffier pancakes.
Food cleavage at its finest, people…
Layered between these fluffy flapjacks is a rich and velvety no-bake cheesecake filling. Just combine some cream cheese with some sugar, vanilla, and a little greek yogurt for some extra tang, then fold in some whipped topping, and you’re good to go! Freshly whipped heavy cream can also be used, but when it comes to making breakfast, ain’t nobody got time for dat!
As for the strawberry sauce, you’ll find it nearly impossible not to consume it straight from the saucepan once you get a taste. Just make sure you allow it to cool a few minutes before you do so. It’s as simple as combining the sliced strawberries with some sugar and lemon juice, adding a little cornstarch mixed with water, and cooking it until it’s nice and thick. Seriously, so easy, and so PERFECT on top of these pancakes.
I really can’t think of a better way to start off your day (or afternoon for us non-early birds) than with these beautiful babes of strawberry cheesecakey goodness. Like I mentioned earlier, it’s basically eating cake for breakfast.
And this, my friends, is like eating a wedding cake for breakfast…
Strawberry Cheesecake Pancakes
Yields: 12 medium-sized pancakes
1 pound fresh strawberries, rinsed and sliced
1/2 cup sugar
2 teaspoons lemon juice
2 teaspoon cornstarch
1 and ½ tablespoons water
1 (8 oz) package cream cheese
1/2 cup powdered sugar
1/4 cup greek yogurt
1 teaspoon vanilla
Pinch of salt
1 and ½ cups whipped topping
1 and 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
2/3 cup ricotta cheese
1 teaspoon vanilla
3 Tablespoons lemon juice
Combine strawberries, sugar, and lemon juice in a medium saucepan.
In a separate bowl, stir the cornstarch and water together until the cornstarch is dissolved. Pour mixture over the strawberries, mixing everything together. Cook over medium high heat, stirring constantly, until it begins to boil.
Reduce heat slightly, but continue to simmer the topping. Cook 3-5 minutes, or until the topping is thickened. Remove from heat and allow to cool. Topping will continue to thicken as it cools.
In the bowl of a stand mixer fitted with the paddle attachment, whip together the cream cheese, sugar, yogurt, vanilla, and salt until smooth. Add a 1/2 cup of the whipped topping and continue whipping until lightened. Fold in the rest of the whipped topping by hand.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, lightly whisk the eggs, then mix in the milk, ricotta, vanilla and lemon juice. Fold the wet mixture into the dry ingredients until just combined, avoiding over-mixing.
Heat a large nonstick skillet over medium heat with some butter. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.
Serve pancakes warm, with cheesecake filling and strawberry topping.