Why You’ll Love This Recipe

Strawberry Cheesecake Pancakes are a decadent twist on classic pancakes, perfect for special occasions or an indulgent brunch. Fluffy pancakes are layered or filled with a creamy cheesecake filling and topped with a fresh strawberry compote. The combination of warm pancakes, tangy-sweet filling, and juicy berries creates a dessert-like breakfast that feels both elegant and comforting.

ingredients

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

flour
baking powder
salt
sugar
eggs
milk
vanilla extract
unsalted butter (melted)
cream cheese (softened)
powdered sugar
sour cream or Greek yogurt
fresh strawberries
lemon juice
granulated sugar (for the strawberry topping)

directions

In a saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook until the strawberries release their juices and the mixture thickens slightly. Set aside to cool.

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

In another bowl, beat eggs, milk, and vanilla extract. Add the melted butter and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.

Heat a lightly greased skillet over medium heat and pour ¼ cup of batter per pancake. Cook until bubbles form on top, then flip and cook until golden brown.

In a mixing bowl, beat softened cream cheese, powdered sugar, sour cream (or yogurt), and a splash of vanilla until smooth and creamy.

To assemble, layer pancakes with the cheesecake filling between each one or spread on top. Spoon strawberry compote over the stack.

Servings and timing

This recipe yields approximately 8 pancakes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Assembly time: 5 minutes
Total time: 35 minutes

Variations

Add graham cracker crumbs between layers for a true cheesecake feel.
Swap strawberries for blueberries, raspberries, or a mixed berry compote.
Add lemon zest to the cheesecake filling for extra brightness.
Use chocolate chips in the pancake batter for a richer twist.

storage/reheating

Store leftover pancakes and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheat pancakes in a toaster or microwave until warm.
Reheat strawberry compote on the stove or in the microwave.
Cheesecake filling should be served chilled or at room temperature, not heated.

FAQs

Can I make the cheesecake filling ahead of time?
Yes, it can be made up to 2 days in advance and stored in the fridge.

Do I have to use fresh strawberries?
Fresh is best, but frozen strawberries can be used. Just cook them a little longer to reduce excess liquid.

Are these pancakes very sweet?
They’re mildly sweet on their own—the richness comes from the toppings.

Can I make the pancakes gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.

Can I freeze the pancakes?
Yes, freeze plain pancakes in a single layer, then stack and store in a freezer bag for up to 2 months.

What can I use instead of cream cheese?
Mascarpone or a mix of ricotta and Greek yogurt can work in a pinch.

How do I prevent lumpy filling?
Make sure the cream cheese is fully softened before mixing.

Do I need a mixer for the filling?
It helps for a smooth texture, but a whisk and elbow grease will do.

What kind of pan is best?
A nonstick skillet or griddle works best for even cooking.

Can I double the recipe?
Absolutely! It scales well for larger gatherings.

Conclusion

Strawberry Cheesecake Pancakes bring together the best of breakfast and dessert in a dish that’s as impressive as it is delicious. Whether you’re serving them for Mother’s Day, birthdays, or just treating yourself, this recipe guarantees smiles all around. One bite, and you’ll understand why they’re a brunch favorite worth savoring.