Mouthwatering Strawberry Cheesecake Pancakes

If you ask me, strawberry cheesecake pancakes are the best of both worlds.

These breakfast-meets-dessert pancakes bring together the comfort of a classic stack with the sweet, creamy goodness of cheesecake. Fresh strawberries and cream cheese create a perfect balance, while graham cracker crumbs add a nice crunch.

The batter comes together with a quick mix of pantry staples, and a simple cream cheese swirl turns ordinary pancakes into something special. A handful of fresh berries on top makes these feel just a bit fancy.

It’s a breakfast that feels like a treat but is easy enough for any weekend morning.

What Kind of Cream Cheese Should I Use?

For these pancakes, regular block-style cream cheese is your best bet – avoid using the spreadable kind that comes in tubs since it contains additives that can affect the texture of your filling. Make sure your cream cheese is fully softened at room temperature before starting, which usually takes about 30-45 minutes on the counter. If you’re in a hurry, you can cut the block into smaller cubes to speed up the softening process, but avoid microwaving it as this can make it too soft and greasy. While full-fat cream cheese will give you the richest, creamiest results, you can use reduced-fat cream cheese if you prefer – just know that the filling might be slightly less rich.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Strawberry preserves: You can use any berry preserves like raspberry or mixed berry. If you don’t have preserves, cook fresh strawberries with sugar until soft and jammy (about 10 minutes).
• Fresh strawberries: Other berries work great here too – try raspberries, blueberries, or a mix. If using frozen berries, thaw and drain them well first.
• Cream cheese: Mascarpone cheese makes a good substitute, or you can use ricotta cheese (though you might need to add a bit more sugar).
• Buttermilk: No buttermilk? Mix 1 1/4 cups regular milk with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes before using.
• All-purpose flour: You can use whole wheat flour for up to half the amount of all-purpose flour, but using all whole wheat will make the pancakes too heavy.
• Vanilla essence: Vanilla extract works the same way, or try almond extract for a different flavor (use half the amount as it’s stronger).

Watch Out for These Mistakes While Cooking

The biggest challenge when making cheesecake pancakes is getting the cream cheese mixture just right – make sure your cream cheese is properly softened at room temperature for at least an hour, or you’ll end up with lumpy swirls instead of smooth, creamy ones. Working with cold ingredients is another common mistake – room temperature buttermilk and eggs blend more smoothly and create fluffier pancakes, so take them out of the fridge 30 minutes before starting. The third crucial error is overmixing the pancake batter; stop stirring as soon as the dry ingredients are incorporated, as those few remaining lumps will cook out on their own – overmixing activates the gluten and leads to tough, rubbery pancakes. For perfectly cooked pancakes, wait until bubbles form on the surface and the edges start to look dry before flipping, and keep your heat at medium-low to prevent burning the outside while the inside stays raw.

What to Serve With Strawberry Cheesecake Pancakes?

These sweet and indulgent pancakes are perfect for breakfast or brunch, and there are lots of tasty ways to round out your meal! A side of crispy bacon or breakfast sausage adds a nice salty contrast to the sweet pancakes. If you want to keep things on the lighter side, try serving them with a bowl of fresh mixed berries or a simple fruit salad. For drinks, coffee or hot chocolate work great, but you could also go with a cold glass of milk or a strawberry smoothie to play up the berry theme. Just remember these pancakes are pretty filling on their own, so keep your sides simple!

Storage Instructions

Keep Fresh: These strawberry cheesecake pancakes stay good in the fridge for up to 3 days. Just place them in an airtight container with wax paper between each pancake to prevent them from sticking together. The cream cheese filling should be stored separately in its own container if you haven’t used it all.

Freeze: Want to meal prep these for later? Let the pancakes cool completely, then place them in a freezer bag with parchment paper between each one. They’ll keep well for up to 2 months. I like to make a double batch just to have some ready for busy mornings!

Warm Up: To enjoy your pancakes later, pop them in the microwave for 20-30 seconds if refrigerated, or about 45 seconds if frozen. You can also warm them in a toaster on low heat for a slightly crispy edge. Add the cream cheese filling and fresh strawberries just before serving for the best taste and texture.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-35 g
• Fat: 70-80 g
• Carbohydrates: 270-290 g

Ingredients

• 3/4 cup strawberry preserves (240 g)
• 8 ounces fresh strawberries, halved and hulled (227 g)
• 4 ounces softened cream cheese (half a block)
• 3 tablespoons white sugar
• 1/4 teaspoon vanilla essence
• 2 teaspoons whole milk, at room temperature
• 1 1/2 cups all-purpose flour (187.5 g)
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar (50 g)
• 1 1/4 cups buttermilk, at room temperature (306 g)
• 1 large egg, room temperature
• 3 tablespoons melted unsalted butter, cooled
• Powdered sugar for decoration

Step 1: Prepare Strawberry Syrup

In a small saucepan over medium heat, add the strawberry preserves and fresh strawberries.

Bring the mixture to a low simmer, allowing the flavors to meld.

Once simmering, remove from heat and set aside to cool slightly while you prepare the cream cheese swirl and pancakes.

Step 2: Make the Cream Cheese Swirl

In a medium bowl, combine the softened cream cheese, sugar, vanilla, and milk until smooth and well mixed.

Transfer the mixture into a pastry bag.

If you don’t have a pastry bag, you can use a zipped plastic bag by cutting a small corner for piping.

Set the filled bag aside.

Step 3: Prepare the Pancake Batter

In a large bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.

In a separate medium bowl, whisk together the wet ingredients: buttermilk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients mixture and stir until blended.

Be careful not to overmix to keep the pancakes fluffy.

Step 4: Cook the Pancakes

Spray a nonstick skillet with cooking spray and heat over medium heat.

Once the skillet is hot, pour ⅓ cup of pancake batter into the pan, spreading it carefully if needed to form a roughly 4-inch diameter pancake.

Reduce the heat to medium-low.

Step 5: Swirl and Finish Cooking

When the pancake begins to form bubbles around the edges, pipe the cream cheese filling onto the pancake, starting from the center and creating a swirl design.

Cook the pancake for 2-3 minutes, or until bubbles start popping on top and the bottom becomes golden brown.

Quickly and carefully flip the pancake, then cook for an additional 2-3 minutes until the other side is golden brown as well.

Remove from the skillet and repeat this process with the remaining batter and cream cheese filling, wiping out the pan as needed between pancakes.

Step 6: Serve

To serve, stack the pancakes on a plate and top them with the warm strawberry syrup.

Add a dusting of confectioners’ sugar for extra sweetness and a beautiful presentation.

Enjoy your delicious creation!