High-Protein Strawberry Cheesecake Stuffed Pancakes
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Recipe Intro From lisathompson
These high-protein strawberry cheesecake stuffed pancakes are here to elevate your next breakfast or brunch spread. Top the warm pancakes with homemade strawberry chia sauce made with Driscoll’s strawberries for a protein-packed dish that tastes like dessert you can eat for breakfast.
Recipe Description
Strawberry cheesecake is one of the most beloved desserts of all time. Conjuring up those nostalgic flavors with this hearty and wholesome breakfast dish is the best way to start your day.
- High-Protein Strawberry Cheesecake Stuffed Pancakes Ingredients
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
High-Protein Strawberry Cheesecake Stuffed Pancakes Ingredients
Ingredient Notes
Cottage cheese
Cottage cheese is making a major comeback. The fresh cheese is made by adding firm, small-diced cheese curds to a base of cream. Some brands add live active cultures to promote good gut health and add a slight tanginess to the finished product. Whole milk cottage cheese is preferred for this recipe because it is creamier and less watery.
Strawberries
Strawberries are a classic pairing for cheesecakes and are so delicious in this recipe. I love to stock up on fresh, vine-ripened Driscoll’s strawberries in the spring when they’re in season (and often on sale!) and freeze them to use in a variety of recipes. You can use frozen Driscoll’s strawberries in this recipe as written with a splash of water, it just may take a few extra minutes to come up to a simmer.
Maple Syrup
Maple syrup is an obvious choice of sweetener when making pancakes, but you can substitute for a light-bodied honey like wildflower when making the cheesecake filling and the strawberry chia sauce. Honey will impart a little more of its own flavor to the dish than maple syrup does, but as long as you like honey, it is a delicious substitution!
Test Kitchen Notes
Working Ahead
One of my favorite features of this recipe is the ability to work ahead. The cheesecake filling can be made and frozen up to 2 months in advance in an airtight container. The strawberry chia sauce can be made up to 4 days in advance and stored in an airtight container in the refrigerator. The day you want to whip up a batch of these decadent stuffed pancakes, just whisk together the pancake batter and you’re off to the races!
Pancake Mix
Since we’re going to spend the most time and energy during this recipe to make the delicious cheesecake filling and strawberry chia sauce, so why not take a little shortcut with the pancake batter? We deserve it. Choose a “complete mix” that only requires the addition of water, then doctor it up with an egg and, some more cottage cheese for added protein and improved texture.
Stay Golden
I have been the designated “pancake maker” in my family since I was about 7 years old. Over the years I discovered that pancakes become uniformly golden brown when there is minimal oil or butter in the pan. To achieve this, I preheat the pan for a few minutes, then add a spritz of non-stick cooking spray. Spread the excess around the pan with a sheet of paper towel to absorb any beads of oil or butter that lead to uneven browning.
FAQs
Does milk instead of water make pancakes better?
Most “complete” pancake mixes contain dry milk powder that rehydrates with the addition of water. I like to take it a step further and add ½ cup of cottage cheese and 1 large egg to this batter to add protein, creaminess, and a fluffy texture.
Can I add protein to my pancake mix?
Absolutely! I love adding an extra dose of protein to the my pancakes by adding cottage cheese, ricotta cheese, or almond flour so I feel full longer.
Why do you throw away the first pancake?
Want to know a secret? This is a myth! The only reason the first pancake often turns out badly is because the pan is either too hot or not hot enough. Preheat the pan to low heat (around number 3 on an electric stovetop) for about 8 minutes. It should feel nice and warm when you hover your hand about an inch above the pan. Give the first pancake enough time to become golden on the first side. The subsequent pancakes should cook slightly faster.
Recipe Card
FOR THE CHEESECAKE FILLING
ingredients
- 3/4 cup cottage cheese
- 1/2 cup cream cheese
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
FOR THE STRAWBERRY CHIA SAUCE
ingredients
- 16 ounces Driscoll's strawberries, hulled and quartered
- 1/4 cup pure maple syrup
- 1 lemon, zested and juiced
- 1 1/2 tablespoons chia seeds, finely ground
- Pinch sea salt or kosher salt
FOR THE PANCAKE BATTER
ingredients
- 2 cups complete pancake mix, (we used Birch Benders)
- 1 1/2 cups water
- 1/2 cup cottage cheese
- 1 large egg
TO SERVE
ingredients
- Chopped roasted pistachios, almonds, or walnuts, (optional)
MAKE THE CHEESECAKE FILLING
Method
Step 1
Line a small baking sheet with parchment paper or wax paper. Clear space in the freezer for a small baking sheet.
Step 2
Place cottage cheese, cream cheese, maple syrup, and vanilla extract in a blender and blend on high speed until completely smooth. You can also use an immersion blender in a high-sided container.
Step 3
Arrange 2 tablespoon dollops of the cheesecake filling onto the prepared baking sheet, leaving space between each to spread slightly.
Step 4
Freeze filling for at least 30 minutes. This step can be done in advance. Store cheesecake filling disks in an airtight container in the freezer for up to 2 months.
MAKE THE STRAWBERRY CHIA SAUCE
Step 1
Place quartered Driscoll's strawberries, maple syrup, lemon juice and zest, and salt in a medium saucepot.
Step 2
Stir mixture to combine and bring to a simmer over medium-low heat. Cook for 10 minutes, stirring occasionally.
Step 3
Remove pot from the heat and stir in ground chia seeds. Let cool completely before serving.
Step 4
This step can be done up to 4 days in advance. Store strawberry sauce in an airtight container in the refrigerator.
MAKE THE PANCAKES
Step 1
Preheat a medium non-stick pan over medium-low heat.
Step 2
Preheat oven to about 200F degrees or a warming setting if your oven has one.
Step 3
Add water, cottage cheese, and the egg to a medium bowl and whisk until well combined. Whisk in pancake mix gradually until mixture is mostly smooth.
Step 4
Spray the preheated pan with a little non-stick cooking spray, then absorb any excess with a paper towel.
Step 5
Pour ¼ cup of pancake batter into the pan and let cook until small bubbles appear on the surface, about 30 seconds.
Step 6
Place 1 disk of frozen cheesecake filling into the center, pushing down slightly.
Step 7
Top with another 2-3 tablespoons batter to cover the disk, then let pancake cook for another 2-3 minutes until golden brown. Flip pancake and cook for another 2-3 minutes, until second side is golden brown. Transfer to a plate and keep warm in the oven.
Step 8
Repeat with remaining pancake batter and cheesecake filling to make a total of 4 large pancakes.
Step 9
Serve pancakes with a generous spoonful of cooled strawberry chia sauce and a sprinkle of toasted nuts, if desired.