Strawberry Cheesecake Pancakes

Grape Arbor Bed and Breakfast

51 East Main Street , North East, PA 16428 USA


  • 1/2 cup milk
  • 7/8 C granulated sugar, divided
  • 1 egg
  • 6 tablespoons melted butter, divided
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon Baking Powder
  • 1/3 teaspoon Salt, divided
  • 1/2 cup Small curd cottage cheese
  • 1 teaspoon Lemon Zest, minced
  • 4 cups Strawberries, hulled and quartered
  • 1/4 cup Water
  • 1 teaspoon Cornstarch
  • 1 teaspoon Orange Zest, minced
  • 1 cup Graham Crackers, crushed
  • 1/2 teaspoon Ground Cinnamon
  • 1 cup Sour Cream
  • 1/4 cup Powdered Sugar


  1. Sweetened Sour Cream: Whisk together 1C sour cream and 1/4 C powdered sugar, then chill.
  2. Candied Graham Cracker Crumbs: Melt 4T butter, add graham crackers, 2T granulated sugar, cinnamon and pinch of salt. Cook until toasted, stirring often, about 5 minutes. Cool til room temperature.
  3. Fresh Strawberry Sauce: Combine strawberries, 1/4C water, 1/4C granulated sugar, 1 tsp cornstarch and orange zest in large saucepan. Bring to a boil, reduce heat and simmer 7 minutes, or until fruit softens.
  4. Pancakes: Whisk milk, 1/2C granulated sugar, egg, 2T melted butter and vanilla in bowl. Combine flour, baking powder and 1/4 tsp salt in a small bowl, then add to egg mixture; stir just until incorporated. Blend in cottage cheese and lemon. Pour 1/3C batter per pancake on 375 griddle sprayed with nonstick spray. Cook until top is bubbly, flip and cook 2 more minutes.
  5. Assembly: Layer pancakes on bottom of plate, top with strawberry sauce. Dollop with sweetened sour cream, and sprinkle with candied graham cracker crumbs.
About this recipe:

Strawberry Cheesecake Pancakes