These protein strawberry cheesecake pancakes are fluffy and have layers of sweet cream cheese and are topped with a strawberry sauce. The cottage cheese in the pancakes adds protein to this sweet breakfast and makes for the perfect breakfast or brunch for every strawberry cheesecake lover!
Pancakes are a classic breakfast and one that we make often in our home. But sometimes, it’s fun to take a classic recipe and give it a twist. And that is what these strawberry cheesecake pancakes are! The cottage cheese pancakes recipe is similar to my cinnamon apple cottage cheese pancakes, but with a few changes. The added cottage cheese adds protein to this sweet breakfast to help round it out to start the day out right.
And if you are unsure about the cottage cheese, do not worry! You cannot even tell it is in the pancakes! No curds since the all the wet ingredients are blended together.
Plus, there is extra protein in these pancakes from the cream cheese layers! It is a mixture of cream cheese and Greek yogurt, giving an extra boost of protein.
Why you will love these protein strawberry cheesecake pancakes
Added protein: These pancakes have added protein not only from the cottage cheese in the pancakes themselves but also in the cream cheese and Greek yogurt layers. Perfect way to sneak in some protein with a sweet breakfast.
Packed with strawberries: The strawberry sauce that is paired with replaces a traditional maple syrup. There is plenty of sweetness and moisture from the strawberry sauce and it adds a punch of fresh fruit flavors. Perfect for anyone who loves strawberries!
Refined Sugar Free: This recipe only uses honey to add sweetness!
Unique Pancakes: This twist on a traditional breakfast is a fun way to switch up your morning routine! Everything from the cottage cheese pancakes to the cream cheese layers, to the strawberry sauce makes this breakfast treat something special. And when you add a little whipped cream and crushed graham crackers on top, the pancakes a truly amazing!
What you need to make these cheesecake pancakes
All-Purpose Flour and Wheat Flour: These pancakes are made with a combination of flour, all-purpose and wheat flour. However, if you wish, you can use just all-purpose flour and leave out the wheat. However, I would not recommend using just wheat flour. The pancakes will come out dense.
Baking powder & Baking Soda: The leavening agents used in the pancakes.
Salt: Enhances the flavors.
Honey: These pancakes are refined sugar free! Everything is sweetened with honey! Although I have not tested it, maple syrup would work as a good substitute for the honey.
Eggs: Provides structure to the pancakes.
Vanilla Extract: Adds to the flavor of these cottage cheese pancakes.
Buttermilk: Makes the pancakes extra fluffy and soft. In a pinch, you can make your own buttermilk by adding 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before adding it the batter.
Cottage cheese: You can use any percent cottage cheese you wish!
Melted Butter: Melted butter enhances the texture of the pancakes and makes them fully.
Strawberry Sauce: To make the homemade strawberry sauce, you will need fresh strawberries, honey, water, cornstarch, and vanilla extract.
Cheesecake layers: The cheesecake layers are made of cream cheese, Greek yogurt, honey, and vanilla extract.
Tips and tricks
- Grease your tablespoon and measuring cup prior to adding the honey! This will help the honey slide right out, leaving no honey behind!
- Do not overmix the pancake batter after adding the dry ingredients with the wet. Stir until the ingredients are just combined. It is OK if there are still some lumps! Overmixing can cause the pancakes to become dense.
- You can make the strawberry sauce and cheesecake layer in advance if you want to save time in the morning! Just prepare accordingly to the directions, and store in the fridge for 1-2 days until ready to make the pancakes. I like to heat up the strawberry sauce prior to topping the pancakes so it does not make the pancakes cold. The cheesecake layer can just be brought out of the fridge as you make the makes to warm it up slightly.
- And if you have leftovers, do not store the pancakes already built with the cheesecake layers. Store the pancakes, cheesecake layer and strawberry sauce all individually in the refrigerator until ready to serve.
- You can build the pancakes however you would like! You can make a bunch of smaller pancakes and build them with the cheesecake layers or have one large strawberry cheesecake pancake stack! You can even just take one pancake and top it with a generous amount of cheesecake and strawberry sauce.
If you give these protein strawberry cheesecake pancakes a try, let me know your thoughts in the comment section below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these strawberry cheesecake pancakes as much as I do!
Protein Strawberry Cheesecake Pancakes
Ingredients
- 1 C. All-purpose flour
- 1/2 C. Wheat flour
- 1 tsp. Baking powder
- 1/2 tsp. baking soda
- 1 Tbsp honey
- 2 Tbsp. Butter melted
- 1/2 tsp. Salt
- 1 tsp. Vanilla extract
- 2 eggs
- 3/4 C. Cottage cheese
- 1 C. Buttermilk
Strawberry Sauce:
- 2 C. Fresh strawberries quartered
- 1/4 C. Honey
- 2 Tbsp. Water
- 1 Tbsp. Cornstarch
- 1 tsp. Vanilla
Cheesecake layer:
- 8 Oz. Cream cheese softened
- 1 C. Greek Yogurt
- 1/4 C. Honey
- 2 tsp. Vanilla extract
Optional Toppings
- Crushed graham crackers
- Whipped cream
Instructions
- To make strawberries sauce, combine the strawberries, honey and vanilla in a large saucepan. In a small bowl or cup, whisk the water and cornstarch together and pour over the strawberries. Turn on heat to medium. Stirring frequently, simmer the strawberries until the sauce has thickened and the strawberries have become soft, about 7-10 minutes. Once done, either remove from heat or turn down to low to keep warm.
- To make the cheesecake layers, add the cream cheese and Greek yogurt to a medium bowl. Using an electric mixer on medium, mix until smooth. Add the honey and vanilla extract and mix until fully combined. Set aside until ready to build the pancakes.
- Make the pancakes by mixing the flours, baking soda, baking powder, and salt together in a large mixing bowl. Set aside.
- Using a large blender, add the eggs, buttermilk, cottage cheese, vanilla extract, honey and melted butter into the blender. Blend until smooth.
- Pour the blended wet ingredients into the dry. Mix until just combined, being careful not to over-mix. There will be lumps.
- Heat a lightly greased skillet or griddle over medium-low heat. Once hot, spoon the pancakes on to skillet, making either 4 large or 6 small pancakes. The batter is thick and might need to spread out with the back of a spoon to the round pancake shape.
- Cook until the edges are starting to cook and the bottom of the pancake is golden brown. Flip and cook the other side until golden brown.
- Remove from the skillet and build the pancake stacks by alternating between pancake and cream cheese filling. End the stack by adding a pancake then the strawberry sauce. If desired, top with whipped cream and crushed graham crackers. Enjoy immediately!
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