Strawberry Cheesecake Pancakes Recipe

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I swapped the usual syrup for a silky Strawberry Cream Cheese Sauce and finally made pancakes that outshine the restaurant versions.

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I love a breakfast that doubles as dessert, so these Strawberry Cheesecake Pancakes are my favorite cheat. I fold cream cheese right into the batter, then heap fresh strawberries on the stack, and somehow it tastes like a weekend treat you can’t believe you made.

It leans into a Strawberry Cream Cheese Sauce feel while flirting with the idea of a Cream Cheese Glaze For Pancakes, without feeling over the top. Restaurants sell fancy names but this hits bolder, messier, and somehow more honest.

If you like pancakes that behave like cheesecake, well you might end up making them every weekend. No lie.

Ingredients

Ingredients photo for Strawberry Cheesecake Pancakes Recipe

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  • All purpose flour: Gives structure and carbs, some fiber if unbleached, makes pancakes tender and chewy.
  • Buttermilk: Adds tangy flavor and acidity, reacts with baking soda to make fluffy pancakes.
  • Cream cheese: Rich, creamy fat and protein, gives cheesecake taste, makes batter thicker and richer.
  • Fresh strawberries: Sweet, slightly tart, adds vitamin C and fiber, brightens flavor and color.
  • Granulated sugar: Sweetens and helps browning, too much adds empty calories so use balance.
  • Egg: Provides protein and structure, helps bind ingredients and makes pancakes fluffy.
  • Butter: Adds rich flavor and fat, helps browning; melt for batter, grease pan lightly.

Ingredient Quantities

  • 1 1/4 cups all purpose flour (150 g)

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup buttermilk

  • 1 large egg

  • 2 tablespoons unsalted butter, melted plus more for cooking

  • 1 teaspoon vanilla extract

  • 8 ounces cream cheese, softened (about 225 g)

  • 1/3 cup powdered sugar

  • 1/2 teaspoon vanilla extract for the filling

  • 2 tablespoons sour cream or heavy cream

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 2 tablespoons granulated sugar (for strawberries)

  • 1 teaspoon lemon juice (optional)

  • powdered sugar or whipped cream for serving (optional)

How to Make this

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1. Toss 1 1/2 cups sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice (optional); set aside to macerate and get juicy while you work.

2. Beat 8 ounces softened cream cheese with 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract and 2 tablespoons sour cream or heavy cream until totally smooth; pop it in the fridge for 10 minutes so it firms up a bit.

3. Whisk together 1 1/4 cups all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a bowl.

4. In a separate bowl whisk 1 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until combined.

5. Pour the wet into the dry and stir just until combined. Don’t overmix, it’s ok if there are a few small lumps; if batter seems too thick add a tablespoon or two more buttermilk.

6. Heat a nonstick skillet or griddle over medium and brush with a little butter. For stuffed pancakes: pour about 1/4 cup batter for each pancake, drop about 1 tablespoon cheesecake filling into the center, then cover the filling with a little more batter so it’s mostly sealed. Cook until bubbles form and edges set, about 2 to 3 minutes, flip carefully and cook until golden, about 1 to 2 minutes more.

7. If you prefer, skip stuffing and just cook pancakes normally then spread the cheesecake filling between layers or dollop on top; either way warm the macerated strawberries a bit with their juices before serving if you like them saucier.

8. Stack pancakes, spoon the strawberries and their juices over the top, dust with powdered sugar or add whipped cream if you want, and serve immediately. Enjoy the breakfast and dessert together.

Equipment Needed

1. Nonstick skillet or griddle for cooking the pancakes
2. Mixing bowls — one big for dry stuff, one medium for wet and a small one for the macerated strawberries
3. Electric hand mixer or a sturdy whisk for smoothing the cream cheese filling
4. Measuring cups and spoons (including a 1/4 cup measure)
5. Rubber spatula for folding batter and scraping the filling bowl
6. Metal turner or wide spatula for flipping the pancakes
7. Pastry brush or a folded paper towel to butter the pan
8. Cutting board and a sharp knife to hull and slice the strawberries

FAQ

Yes. Batter can sit in the fridge up to 24 hours but it will lose a bit of rise so give it a gentle stir before cooking. Cooked pancakes keep in an airtight container in the fridge for 3 days or freeze for up to 2 months. Reheat in a skillet or toaster oven for best texture, not the microwave if you want them fluffy.

Make a quick buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk, let sit 5 minutes. You can also thin plain yogurt or sour cream with a little milk. For dairy free, use plant milk plus 1 tbsp vinegar.

Yep. Thaw and drain them well so they dont water down the pancakes. Toss with the 2 tablespoons sugar and a splash of lemon, or simmer briefly to make a thicker compote. Fold fresh or thickened fruit in just before serving.

Make sure the cream cheese is softened not melted, then beat with the powdered sugar and only 1 to 2 tablespoons cream until smooth. If it seems loose chill it for 15 to 30 minutes or add a bit more powdered sugar to thicken. Less cream = thicker filling.

Batter should be thick but pourable, like a thick cake batter that drops slowly from a spoon. If too thick add a tablespoon of milk at a time. If too thin add a tablespoon of flour. Dont overmix or youll get tough pancakes; let batter rest 5 to 10 minutes.

You can swap a 1 to 1 gluten free flour blend (look for one with xanthan gum) but texture will be a little different. To cut sugar reduce the granulated sugar a bit and use less powdered sugar in the filling, or use a sugar substitute meant for baking. Using riper strawberries helps keep them sweet so you can use less sugar overall.

Strawberry Cheesecake Pancakes Recipe Substitutions and Variations

  • Buttermilk: If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Works just fine in the batter.
  • Cream cheese: Swap with mascarpone 1:1 for similar richness, or use 1 cup ricotta plus 2 tablespoons heavy cream for a lighter, slightly grainy filling.
  • All purpose flour: Use a gluten free 1:1 all purpose blend by weight (150 g) and add 1/4 teaspoon xanthan gum if the blend doesn’t include it. The pancakes may be a bit more crumbly.
  • Fresh strawberries: Frozen berries can be used, thawed and drained to the same volume (1 1/2 cups), or use raspberries 1 1/2 cups for a tangy variation and cut the added sugar by about 1 tablespoon.

Pro Tips

1) Chill or slightly freeze the cheesecake filling scoops before you stuff them. Use a small cookie scoop or spoon to portion, pop them in the freezer 10 to 15 minutes so they hold their shape better, then drop into the batter. If the filling is too soft it will just ooze out when you flip.

2) Cook lower and slower than you think. Turn the pan to medium low so the pancake cooks through without burning the outside, and wait for lots of little bubbles and the edges to look set before flipping. That way the center heats without the outside getting too dark.

3) Make the strawberries pop by really macerating them and giving them a quick warm-up. Let them sit at least 15 to 20 minutes with the sugar so they release their juices, mash a few pieces to get more sauce, and if you want hotter syrup just warm gently in a pan for 30 to 60 seconds to thicken the juices a bit.

4) Do ahead and storage hacks: the filling can be made a day ahead and will taste better after resting, pancakes freeze great stacked with parchment between them, and when reheating use a skillet or oven to bring back some crispness instead of nuking in the microwave which makes them soggy.

Strawberry Cheesecake Pancakes Recipe

Strawberry Cheesecake Pancakes Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I swapped the usual syrup for a silky Strawberry Cream Cheese Sauce and finally made pancakes that outshine the restaurant versions.


Pin

Servings

6

servings

Calories

365

kcal

Equipment: 1. Nonstick skillet or griddle for cooking the pancakes
2. Mixing bowls — one big for dry stuff, one medium for wet and a small one for the macerated strawberries
3. Electric hand mixer or a sturdy whisk for smoothing the cream cheese filling
4. Measuring cups and spoons (including a 1/4 cup measure)
5. Rubber spatula for folding batter and scraping the filling bowl
6. Metal turner or wide spatula for flipping the pancakes
7. Pastry brush or a folded paper towel to butter the pan
8. Cutting board and a sharp knife to hull and slice the strawberries

Ingredients

  • 1 1/4 cups all purpose flour (150 g)

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup buttermilk

  • 1 large egg

  • 2 tablespoons unsalted butter, melted plus more for cooking

  • 1 teaspoon vanilla extract

  • 8 ounces cream cheese, softened (about 225 g)

  • 1/3 cup powdered sugar

  • 1/2 teaspoon vanilla extract for the filling

  • 2 tablespoons sour cream or heavy cream

  • 1 1/2 cups fresh strawberries, hulled and sliced

  • 2 tablespoons granulated sugar (for strawberries)

  • 1 teaspoon lemon juice (optional)

  • powdered sugar or whipped cream for serving (optional)

Directions

  • Toss 1 1/2 cups sliced strawberries with 2 tablespoons granulated sugar and 1 teaspoon lemon juice (optional); set aside to macerate and get juicy while you work.
  • Beat 8 ounces softened cream cheese with 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract and 2 tablespoons sour cream or heavy cream until totally smooth; pop it in the fridge for 10 minutes so it firms up a bit.
  • Whisk together 1 1/4 cups all purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a bowl.
  • In a separate bowl whisk 1 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until combined.
  • Pour the wet into the dry and stir just until combined. Don't overmix, it's ok if there are a few small lumps; if batter seems too thick add a tablespoon or two more buttermilk.
  • Heat a nonstick skillet or griddle over medium and brush with a little butter. For stuffed pancakes: pour about 1/4 cup batter for each pancake, drop about 1 tablespoon cheesecake filling into the center, then cover the filling with a little more batter so it’s mostly sealed. Cook until bubbles form and edges set, about 2 to 3 minutes, flip carefully and cook until golden, about 1 to 2 minutes more.
  • If you prefer, skip stuffing and just cook pancakes normally then spread the cheesecake filling between layers or dollop on top; either way warm the macerated strawberries a bit with their juices before serving if you like them saucier.
  • Stack pancakes, spoon the strawberries and their juices over the top, dust with powdered sugar or add whipped cream if you want, and serve immediately. Enjoy the breakfast and dessert together.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 180g
  • Total number of serves: 6
  • Calories: 365kcal
  • Fat: 19.6g
  • Saturated Fat: 12.1g
  • Trans Fat: 0.08g
  • Polyunsaturated: 2.5g
  • Monounsaturated: 5g
  • Cholesterol: 82mg
  • Sodium: 281mg
  • Potassium: 133mg
  • Carbohydrates: 40.7g
  • Fiber: 1.8g
  • Sugar: 20.5g
  • Protein: 8.3g
  • Vitamin A: 274IU
  • Vitamin C: 14.5mg
  • Calcium: 98mg
  • Iron: 0.37mg

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