Description
Delightful pancakes filled with a creamy strawberry mixture, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup strawberries, pureed
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional strawberries for topping
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare wet ingredients: In another bowl, mix the buttermilk, egg, and melted butter until well combined.
- Combine mixtures: Gently combine the wet and dry ingredients until just mixed. Don’t overdo it; some lumps are fine!
- Preheat the griddle: Now, heat your griddle or frying pan over medium heat.
- Cook the pancakes: Pour some batter onto the griddle. Cook until bubbles bubble up on the surface, about 2-3 minutes.
- Flip time: Carefully flip the pancake and cook until golden brown on the other side, around 1-2 minutes more.
- Make the filling: In a separate bowl, mix the pureed strawberries, cream cheese, powdered sugar, and vanilla. Whisk until smooth.
- Stack it up: Once the pancakes are cooked, layer them on a plate and spread the strawberry cream filling between each pancake.
- Topping time: Top with additional fresh strawberries if desired, and serve warm.
Notes
For best flavor, use fresh strawberries. Let the cream filling chill for a bit to thicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg