Strawberry Cheesecake Pancakes That Taste Like Dessert for Breakfast
These strawberry cheesecake pancakes feature fluffy homemade pancakes layered with a creamy cheesecake filling and topped with a warm, glossy strawberry sauce. A dessert-style breakfast perfect for brunch, holidays, or special mornings.
Equipment
- non-stick skillet or griddle
- Mixing bowls
- Whisk
- small saucepan
- Spatula
Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 1.25 cups milk
- 1 large egg
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for filling)
- 2 tbsp milk (for filling)
- 1.5 cups fresh strawberries, chopped
- 2 tbsp granulated sugar (for topping)
- 1 tsp lemon juice
Instructions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Simmer for 6–8 minutes until syrupy, lightly mashing some berries. Remove from heat.
- In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine gently and rest batter for 5 minutes.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable.
- Heat a greased skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form. Flip and cook until golden.
- Stack pancakes with cheesecake filling between layers and spoon warm strawberry topping over the top before serving.
Notes
Best enjoyed fresh, but components can be prepared ahead and stored separately. Use room-temperature cream cheese for the smoothest filling and avoid overmixing the pancake batter.