Why You’ll Love This Recipe

Strawberry Cheesecake Pancakes are a decadent breakfast treat that combine the fluffy comfort of pancakes with the creamy richness of cheesecake and the sweetness of strawberries. Perfect for weekend brunches, special occasions, or whenever you want to indulge, these pancakes bring together classic dessert flavors in a morning-friendly form. Each bite delivers a burst of juicy berries, silky cheesecake filling, and tender pancake goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbaking powdersaltmilkeggbuttermelted buttervanilla extractcream cheeseconfectioners’ sugarfresh strawberriesgraham cracker crumbswhipped cream (optional)

directions

In a bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.

Add wet ingredients to dry ingredients and stir until just combined; do not overmix.

In another bowl, beat softened cream cheese with confectioners’ sugar until smooth and creamy.

Preheat a nonstick skillet or griddle over medium heat and lightly grease it.

Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

To assemble, layer pancakes with spoonfuls of the cheesecake filling and sliced fresh strawberries.

Sprinkle with graham cracker crumbs and top with additional strawberries and whipped cream if desired.

Servings and timing

This recipe yields approximately 10 pancakes (serves 3-4).
Preparation time: 10 minutes
Cooking time: 15 minutes
Assembly time: 5 minutes
Total time: 30 minutes

Variations

Use blueberry or raspberry topping instead of strawberries for a fruity twist.
Add chocolate chips to the batter for a more indulgent version.
Make mini pancakes for a fun, stackable dessert-style dish.
Try using strawberry jam or compote if fresh strawberries aren’t available.

storage/reheating

Store leftover pancakes and cheesecake filling separately in airtight containers in the refrigerator for up to 3 days.
Reheat pancakes in the microwave or toaster until warm.
Cheesecake filling is best served cold or at room temperature.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them well to avoid excess moisture.

Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prep the dry and wet ingredients separately in advance.

Is this recipe kid-friendly?

Absolutely—kids love the sweet, fruity, and creamy combination.

Can I use whipped cream cheese?

Yes, whipped cream cheese works well and blends more easily.

Do I have to use graham cracker crumbs?

No, but they add that classic cheesecake texture and flavor.

Can I make this gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend.

How do I make them fluffier?

Do not overmix the batter and let it rest for 5 minutes before cooking.

Can I make these into a pancake casserole?

Yes, layer cooked pancakes, cheesecake filling, and strawberries in a baking dish and warm before serving.

What syrup goes best with this?

Maple syrup or strawberry syrup pairs perfectly.

Are these good for dessert too?

Yes, they’re just as delicious served as a sweet treat after dinner.

Conclusion

Strawberry Cheesecake Pancakes are the perfect fusion of breakfast and dessert, offering layers of flavor and texture that are sure to impress. Whether you’re treating yourself or serving guests, these pancakes are an irresistible way to elevate your morning or cap off a special meal.