We’ve updated this post to be even better. View the new post for Strawberry Cheesecake Pancakes including homemade whipped topping.
We love eating out and enjoying amazing food, however, with only one of us working, its not always possible to enjoy it as much as we like. I try to help by finding recipes on the internet that are “copycat” versions of the real thing, sometimes making my own little twists and usually it comes out great. While it obviously takes much longer than walking in and ordering it, it’s always cheaper, and even sometimes (including this case) the homemade version actually tastes better!
1 1/2 cups strawberries, tops cut off and sliced thin
1/2 tablespoons sugar
1 tablespoon water
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of Salt
2 cups chopped frozen cheesecake (I just used a small Sara Lee cheesecake found in the frozen section and used a little more than 1/4 of it to equal 2 cups)
Powered sugar and whipped cream, for topping
Mix the 3 ingredients for the strawberry together in a small bowl and set aside.
Preheat the oven to 200 degrees F.
In a blender, add together the flour, sugar, baking powder, baking soda, salt, buttermilk, egg, and oil. Pulse until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole (I cut my pieces about 1/4 in).
Coat a large nonstick skillet or griddle with cooking spray and heat over medium low heat. One at a time, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, then flip and cook until the other side is golden brown, about 2 more minutes.
Transfer the finished pancakes to a baking dish and keep warm in the oven.