Ingredients

• 8 ounces fresh strawberries , hulled and chopped
• 0.75 cups strawberry jam
• 4 ounces cream cheese , softened
• 5 tablespoons white sugar , divided
• 2 teaspoons milk
• 0.25 teaspoons vanilla extract
• 1.75 cups all purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 large egg , lightly beaten
• 1.5 cups buttermilk
• 3 tablespoons vegetable oil
• cooking spray
• graham cracker crumbs or powdered sugar for topping

Instructions

1. 1 Gather all ingredients.
2. 2 To make the topping: Combine strawberries and jam in a small saucepan. Bring to a simmer; set aside.
3. 3 To make the cream cheese swirl: Combine cream cheese, 3 tablespoons sugar, milk, and vanilla in a small bowl. Beat with an electric mixer until smooth.
4. 4 Transfer cream cheese mixture to a pastry bag or a resealable plastic bag with a corner snipped off.
5. 5 To make the pancake batter: Combine flour, remaining 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.
6. 6 Combine egg, buttermilk, and oil in a medium bowl.
7. 7 Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
8. 8 Heat an extra-large nonstick skillet or griddle over medium heat. Coat with cooking spray. Pour 1/3 cup portions of batter onto the skillet. Reduce heat to medium-low.
9. 9 Cook until bottoms are golden brown and edges are slightly dry and bubbles form at the edges of the pancakes, 2 to 3 minutes.
10. 10 Pipe a swirl of cream cheese onto each pancake starting from the center.
11. 11 Coat the uncooked side of the pancakes with cooking spray.
12. 12 Turn and cook 2 to 3 minutes more on the other side. Repeat with remaining batter and cream cheese mixture.
13. 13 Serve with strawberry topping and sprinkle with graham cracker crumbs or dust with powdered sugar.

Nutrition per serving