Imagine the decadence of creamy cheesecake and the vibrant burst of fresh strawberries, all wrapped up in a warm, fluffy morning treat — that’s exactly what you get with Strawberry Cheesecake Pancakes. This recipe is a celebration of classic diner nostalgia and pure brunch-time bliss, blending luscious cheesecake filling with stacks of golden pancakes swirled with sweet strawberry sauce. You’ll find yourself making these not just for leisurely weekends, but any time you crave a little breakfast magic.
Ingredients You’ll Need
Great pancakes start with pantry staples, but it’s the thoughtful additions and fresh garnishes that make these Strawberry Cheesecake Pancakes shine. Every ingredient is there for a reason: to create layers of creamy, fruity, and perfectly fluffy goodness.
- All-purpose flour: Forms the core structure of the pancakes for the perfect tender bite.
- Granulated sugar: A touch of sweetness to balance both the batter and the cheesecake filling.
- Baking powder: Helps the pancakes rise and turn out light and airy.
- Salt: Just a pinch heightens all the other flavors beautifully.
- Milk: Brings moisture and creates a smooth batter that cooks up golden and soft.
- Large egg: Binds everything and gives your pancakes a lovely rich texture.
- Vanilla extract: Adds that classic cake-like aroma and background note that feels so nostalgic.
- Unsalted butter (melted): Adds that irresistible buttery tenderness and keeps pancakes moist.
- Cream cheese (softened): The heart of the cheesecake filling — make sure it’s room temperature for the dreamiest texture.
- Powdered sugar: Blends smoothly into the filling for a sweet, silky finish.
- Sour cream: Gives the cheesecake layer that little tang, just like traditional cheesecake.
- Fresh strawberries (diced): Juicy, sweet explosions in every bite and essential for the topping.
- Strawberry syrup or sauce: Blankets the stack in even more berry flavor (try mashing strawberries in for a fruity punch!).
- Whipped cream (optional): For the diner-style flourish on top — I always say yes!
How to Make Strawberry Cheesecake Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together your flour, granulated sugar, baking powder, and salt. This step makes sure every bite is evenly blended and your pancakes turn out with a light, uniform crumb.
Step 2: Combine the Wet Ingredients
In another bowl, whisk the milk, egg, vanilla extract, and melted butter until they’re well blended. This creates the rich, aromatic liquid base that brings your pancake batter together beautifully.
Step 3: Make the Pancake Batter
Pour the wet mixture into your dry ingredients and gently stir just until combined. Don’t worry if there are a few lumps — that’s the secret to extra fluffy pancakes! Overmixing can make them tough, so go easy here.
Step 4: Prepare the Cheesecake Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and sour cream until perfectly smooth. This luscious filling is the star of our Strawberry Cheesecake Pancakes, so take your time ensuring it’s creamy and lump-free.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook 2–3 minutes or until you see bubbles forming on the surface, then flip and finish for another 1–2 minutes until each side is beautifully golden brown.
Step 6: Assemble and Serve
Stack your pancakes and spread a generous layer of cheesecake filling between each one. Top it all with juicy diced strawberries, a drizzle of strawberry syrup, and a big, happy cloud of whipped cream if you’re feeling fancy. Enjoy immediately while the stack is warm and inviting.
How to Serve Strawberry Cheesecake Pancakes
Garnishes
Finish your Strawberry Cheesecake Pancakes with a flourish! Fresh diced strawberries and a generous pour of strawberry syrup are essential — they add not just bright flavor, but also eye-catching color. A swirl of whipped cream on top turns every plate into a true brunch centerpiece that’s as photo-worthy as it is delicious.
Side Dishes
Pair these rich pancakes with a side of crispy bacon or breakfast sausage if you want a bit of salty contrast, or keep things light with a crisp fruit salad or a fresh smoothie. A hot cup of your favorite coffee or a glass of cold milk is the perfect finishing touch for this sweet, creamy stack.
Creative Ways to Present
For a show-stopping brunch, try stacking mini pancakes with a piping of cheesecake filling in between, then serve them as fun, bite-sized short stacks. Or, layer everything parfait-style in jars for a make-ahead breakfast to-go. However you plate them, these Strawberry Cheesecake Pancakes are guaranteed to bring smiles to the table!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes or filling, stash them in the fridge in separate airtight containers for up to 3 days. The pancakes will keep their texture best if you let them cool completely before storing, and the cheesecake filling stays luscious and creamy when chilled.
Freezing
You can absolutely freeze the pancakes themselves — just lay them out on a sheet tray to freeze individually, then stack in a freezer bag or container for up to one month. The cheesecake filling doesn’t freeze well on its own, but you can prepare a fresh batch in minutes when you’re ready to serve.
Reheating
Warm leftover pancakes gently in the microwave or in a covered skillet over low heat until heated through. Give your cheesecake filling a quick stir before layering it in. Once everything is warm, assemble with toppings and enjoy pancakes that taste just as dreamy as day one.
FAQs
Can I use frozen strawberries if fresh ones aren’t available?
Absolutely! Thaw the frozen strawberries and drain off any extra liquid before dicing and adding them to your Strawberry Cheesecake Pancakes. They may be a little softer, but the sweet, syrupy flavor is a perfect match for this recipe.
Is there a way to make these pancakes gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend in place of all-purpose flour. The texture may vary slightly, but the pancakes will still turn out fluffy and delicious.
Can I make the cheesecake filling ahead of time?
Definitely! Prepare the cream cheese mixture up to two days in advance and store it in an airtight container in the refrigerator. Just give it a quick stir before using to make sure it’s spreadable.
What’s the best way to keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm and fluffy without drying them out, so everyone gets a hot stack when it’s time to eat.
Can I double the recipe for a large group?
Yes, this recipe doubles beautifully! Just use a larger mixing bowl and a griddle with plenty of space so you can cook more pancakes at once. Strawberry Cheesecake Pancakes are always a hit at brunch parties and family gatherings.
Final Thoughts
There are pancakes, and then there are Strawberry Cheesecake Pancakes — a stack that’s truly in a league of its own. Treat yourself or your loved ones to this irresistible breakfast and watch smiles appear at the very first bite. If you’re ready to make morning memories even sweeter, this recipe will make you a believer. Happy flipping!
Print
Strawberry Cheesecake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent breakfast treat with these Strawberry Cheesecake Pancakes. Fluffy pancakes are layered with a creamy cheesecake filling and topped with fresh strawberries, syrup, and whipped cream.
Ingredients
Pancake Batter:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1/2 cup cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 cup sour cream
Toppings:
- 1 cup fresh strawberries, diced
- 1/2 cup strawberry syrup or sauce
- Whipped cream for topping (optional)
Instructions
- Pancake Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, combine milk, egg, vanilla extract, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined.
- Cheesecake Filling: Mix softened cream cheese, powdered sugar, and sour cream until smooth.
- Cooking: Heat a skillet over medium heat, pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown. Stack pancakes with cheesecake filling between each layer.
- Serving: Top with diced strawberries, strawberry syrup, and whipped cream.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Cheesecake filling can be prepared ahead and refrigerated.
- To enhance strawberry flavor, mash some strawberries into the syrup.
Nutrition
- Serving Size: 2 pancakes with filling and topping
- Calories: 420
- Sugar: 18g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
