Indulge in the ultimate breakfast delight with cream-filled strawberry pancakes—a decadent fusion of fluffy pancakes, creamy filling, and fresh strawberries for a morning treat like no other.
Pancakes are a beloved breakfast staple, but when you combine them with fresh strawberries and a luscious cream filling, they become a decadent indulgence fit for any morning occasion. This recipe for cream-filled strawberry pancakes elevates the traditional pancake experience to new heights, blending fluffy pancakes with the vibrant sweetness of strawberries and the rich creaminess of a homemade filling.
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced
For the Cream Filling:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions:
1. Prepare the Cream Filling:
- Smoothly beat softened cream cheese in a mixing bowl until creamy.
- Incorporate powdered sugar and vanilla extract, continuing to beat until thoroughly combined.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Fold whipped cream into the cream cheese mixture gently until fully incorporated. Cover and refrigerate until needed.
2. Make the Pancakes:
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl, whisking until well mixed.
- In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth and blended.
- Pour the wet ingredients into the dry ingredients, stirring until just combined; some lumps are acceptable.
- Heat a non-stick skillet or griddle over medium heat, lightly greasing with butter or cooking spray.
- For each pancake, add approximately 1/4 cup of batter to the saucepan. Allow them to cook until bubbles start to form on the surface, then flip and continue cooking until both sides are golden brown.
- Repeat the cooking process with the remaining batter, keeping cooked pancakes warm in a low oven (around 200°F or 95°C) until all pancakes are prepared.
3. Assemble the Cream-Filled Strawberry Pancakes:
- Take one pancake and spread a generous amount of the prepared cream filling over the surface.
- Arrange sliced strawberries on top of the cream filling.
- Place another pancake on top to create a sandwich, gently pressing down to spread the filling.
- Continue with the remaining pancakes, alternating layers of cream filling and strawberries.
- Serve immediately, garnished with extra strawberries and a dusting of powdered sugar if desired.
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