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Stack of pancakes topped with cream cheese glaze and cut strawberries.
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5 from 2 votes

Strawberries and Cream Pancakes

Strawberry Pancakes topped with a luscious cream cheese glaze and fresh cut strawberries
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Serene

Ingredients

For the pancakes

  • 2 cups Bisquick
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp light brown sugar
  • 1 cup strawberries diced

For the glaze

  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 4 tbsp milk

Instructions

  • Add the Bisquick, eggs, milk, brown sugar into a large mixing bowl. Stir until combined. Add the strawberries and fold into the batter.
  • Cook pancakes on a skillet over low heat

Glaze

  • Place all ingredients into a small mixing bowl and stir until smooth and creamy. Add milk or powdered sugar as needed to get desired consistency.

Notes

Storage: Store any leftovers in a sealed container in the refrigerator for up to 3 days. 
Reheating: place leftover pancakes on a baking sheet in a single layer, brush the tops with butter, cover with foil and bake at 350 degrees F for 5-7 minutes until warmed through. 
Freezing: Layer the pancakes with sheets of parchment paper and store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat using above instructions. 
 

Nutrition

Calories: 586kcal | Carbohydrates: 82g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 923mg | Potassium: 323mg | Fiber: 2g | Sugar: 49g | Vitamin A: 623IU | Vitamin C: 21mg | Calcium: 244mg | Iron: 2mg