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Strawberries and Cream Pancakes

Strawberries and Cream Pancakes

Recipe by Danielle Zechmann



  • 2/3 cup all purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • a pinch of salt
  • 2 tsp lemon zest
  • 5 strawberries chopped into bits
  • 1 egg, separated
  • 1/2 cup milk
  • 1/3 cup ricotta cheese
  • 2 tbsp melted butter
  • 1tsp pure vanilla extract
  • Whipped cream (for finishing)

Cream Cheese Filling:

  • 12 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 cup whipping cream
  • 2 tbs lemon juice

Strawberry Syrup:

  • 1 pint of Strawberries cut into to chunks
  • 1/4 cup sugar
  • 2 tbs lemon Juice




  1. In a mixing bowl, combine all dry ingredients.
  2. In a separate bowl, mix egg yolk, milk, ricotta, butter, vanilla. Slowly, add dry ingredients and mix on low until combined.
  3. Whisk egg white until stiff peaks form, and gently fold into pancake mix. Then gently fold in strawberry bits.
  4. Set to the side while you prepare your filling and syrup.
  5. In a stand up mixer, whisk together cream cheese, sugar, and lemon juice. Turn to low speed and add in whipped cream. Place in refrigerator until your syrup is done.
  6. In a sauce pan add chopped strawberries, sugar, lemon juice and simmer until juices have slightly thickened. About 20-25 mins.
  7. Preheat Griddle to medium. Melt a tablespoon of butter on griddle. Pour 1/4 cup of pancake mix onto griddle and let cook until bubbles start to form and edges are slightly browned. About 3-4 minutes. Flip and cook another 3 minutes.
  8. Once all of your pancakes are cooked, grab a plate and start layering your pancakes. Begin with a pancake, then spread some of the cream cheese filling, and top with some of the strawberry chunks. Repeat steps until you have a nice stack. Top with remaining strawberry syrup and a dollop of whipped cream.

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