Cheesecake Pancakes

Stages of cooking

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1. Gather all ingredients. Dotdash Meredith Food Studios
   
2. For topping, combine strawberries and jam in a small saucepan. Bring to a simmer; set aside. Dotdash Meredith Food Studios
   
3. For cream cheese swirl, combine cream cheese, 3 tablespoons sugar, milk, and vanilla in a small bowl. Beat with an electric mixer until smooth. Dotdash Meredith Food Studios
   
4. Transfer cream cheese mixture to a pastry bag or a resealable plastic bag with a corner snipped off.  Dotdash Meredith Food Studios
   
5. For pancake batter, combine flour, remaining 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. Dotdash Meredith Food Studios
   
6. Combine egg, buttermilk, and oil in a medium bowl. Dotdash Meredith Food Studios
   
7. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy). Dotdash Meredith Food Studios
   
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. Dotdash Meredith Food Studios
   
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. Pipe a swirl of cream cheese onto each pancake starting from the center. Dotdash Meredith Food Studios
    
11. Coat the uncooked side of the pancakes with cooking spray. Dotdash Meredith Food Studios
    
12. Turn and cook 2 to 3 minutes more on the other side. Repeat with remaining batter and cream cheese mixture. Dotdash Meredith Food Studios
    
13. Serve with strawberry topping and sprinkle with graham cracker crumbs or dust with powdered sugar. Dotdash Meredith Food Studios