If you love indulgent breakfasts that feel a little extra special, these Strawberry Cheesecake Pancakes are about to become your new favorite. Picture thick, fluffy pancakes layered with a smooth cheesecake-style filling and finished with a glossy homemade strawberry topping. They deliver the perfect balance of creamy, fruity, and comforting flavors—ideal for weekend brunch, holidays, or anytime you want breakfast to feel like a celebration.

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Ingredients

For the Pancakes

1½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Cheesecake Filling

4 oz cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

For the Strawberry Topping

1½ cups fresh strawberries, chopped
2 tablespoons sugar
1 teaspoon lemon juice

Instructions

1. Make the Strawberry Topping

In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Simmer for 6–8 minutes until the berries soften and release their juices. Lightly mash some of the fruit to create a chunky, syrupy sauce. Remove from heat and set aside.

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2. Prepare the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Gently combine wet and dry ingredients until just mixed. Let the batter rest for 5 minutes.

3. Mix the Cheesecake Filling

In a small bowl, beat cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. The mixture should be spreadable but not runny.

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4. Cook the Pancakes

Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.

5. Assemble

Stack pancakes with a generous layer of cheesecake filling between each one. Spoon warm strawberry topping over the stack and serve immediately.

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Pro Tips

Let the pancake batter rest for extra fluffiness
Use room-temperature cream cheese for a smoother filling
Don’t overmix the batter—lumps are perfectly fine

Why This Recipe Works

Combines classic pancake comfort with rich cheesecake flavor
Homemade strawberry topping adds fresh, natural sweetness
Simple ingredients with impressive results

Substitutions & Variations

Fruit swap: Use blueberries, raspberries, or mixed berries
Gluten-free: Replace flour with a 1:1 gluten-free blend
Extra indulgence: Add chocolate chips to the batter

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Prepare the cheesecake filling and strawberry topping up to 2 days in advance and refrigerate.

Storage

Store pancakes, filling, and topping separately in airtight containers for up to 3 days.

Reheating

Pancakes: Microwave or warm in the oven
Topping: Reheat gently on the stovetop or microwave

Serving Ideas

Dust with powdered sugar for a bakery-style finish
Add whipped cream for extra richness
Serve with coffee, tea, or fresh fruit on the side

Nutrition (Per Serving – Estimated)

Calories: 410
Carbohydrates: 52g
Protein: 9g
Fat: 18g
Saturated Fat: 10g
Sugar: 18g
Sodium: 360mg

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw them first and drain excess liquid before cooking.

How do I keep pancakes evenly thick?

Use a measuring cup to portion batter and avoid spreading it on the pan.

Can I make this vegetarian-friendly?

Yes, this recipe is naturally vegetarian.

What makes the filling extra creamy?

Softened cream cheese and gradual mixing ensure a smooth texture.

These Strawberry Cheesecake Pancakes turn an ordinary morning into something memorable. With fluffy layers, creamy filling, and vibrant strawberry sauce, they’re a breakfast that feels both comforting and luxurious. Perfect for sharing—or savoring all on your own.