There's something magical about Saturday mornings in my kitchen, especially when I whip up a batch of Strawberry Cheesecake Pancakes. I can still remember the first time I tried them at a little diner on a family road trip. The fluffy pancakes, oozing with creamy filling and topped with fresh strawberries, felt like a warm hug on a plate. Ever since then, they’ve been a special breakfast tradition in our home, bringing smiles to sleepy faces and setting the tone for a cozy weekend together.

These Strawberry Cheesecake Pancakes are perfect for any occasion, whether it’s a leisurely weekend brunch or a festive celebration. They're a delightful way to embrace the sweetness of summer when strawberries are at their peak, or to bring a little brightness to the dreariest of winter mornings. Trust me, once you taste these, they’ll become a cherished family favorite just like they are in mine!

Why You’ll Love "Strawberry Cheesecake Pancakes"

Quick and easy to make, perfect for busy mornings or relaxed weekends.
Minimal ingredients that you likely already have in your pantry.
Family friendly — kids will love the creamy filling and sweet strawberry topping!
Can be made ahead and frozen for a quick breakfast option later.
Customizable with different fruit toppings or syrups to suit your taste.
Brings a touch of indulgence to your breakfast without too much effort.

Ingredients You’ll Need

Main Ingredients

1½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk (any kind you prefer, but whole milk gives the best flavor)
1 large egg
2 tablespoons melted butter (unsalted is best)
1 teaspoon vanilla extract (pure vanilla makes a big difference!)
4 oz cream cheese, softened (bring it to room temperature for easier mixing)
2 tablespoons powdered sugar
1 teaspoon vanilla extract (yes, we’re using it again for the filling!)
2 tablespoons milk (to help smooth out the filling)

Fresh Strawberry Topping Ingredients

1½ cups fresh strawberries, chopped (the riper, the better for sweetness)
2 tablespoons sugar (adjust based on the sweetness of your strawberries)
1 teaspoon lemon juice (this brightens the flavor beautifully)

Step-by-Step Instructions

Preheat the Oven

While we're not baking in the oven, you can preheat your skillet over medium heat. This will ensure it’s just the right temperature for cooking the pancakes.

Make the Pancake Batter

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, egg, melted butter, and 1 teaspoon of vanilla extract. Make sure it’s all nicely blended!
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It's okay if there are a few lumps—don’t overmix!

Prepare the Cheesecake Filling

In a separate bowl, beat the softened cream cheese until smooth. You can use a hand mixer or just a good old whisk.
Add the powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk to the cream cheese. Mix until creamy and luscious—this filling should be dreamy!

Cook the Pancakes

Lightly grease your preheated skillet with a little butter or non-stick spray.
Pour about ¼ cup of pancake batter onto the skillet for each pancake. You can use a measuring cup or ladle to keep them uniform.
Cook until bubbles form on the surface of the pancake, about 2-3 minutes. This is your cue to flip!
Flip the pancakes and cook for another 1-2 minutes until golden brown. They should be fluffy and beautiful!

Make the Strawberry Topping

In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Stir it all together and let it sit for about 5-10 minutes. This will help release the lovely juices from the strawberries.

Assemble and Serve

Stack two pancakes on a plate, and with a spoon, add a generous dollop of the cheesecake filling in between.
Top the pancakes with your sweet strawberry mixture. Drizzle any extra juice over the top for an extra treat!
Serve immediately, and watch the smiles appear as everyone digs in!

Variations

Try adding chocolate chips to the pancake batter for a delicious twist!
Substitute the cream cheese with Greek yogurt for a lighter filling.
Use blueberries or raspberries instead of strawberries for a different fruity flavor.
For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend.
Make them dairy-free by using almond milk and coconut cream cheese.

Serving and Storage Tips

Serving

These Strawberry Cheesecake Pancakes are best served warm straight from the skillet. Pair them with a drizzle of maple syrup or a sprinkle of powdered sugar for extra sweetness. You can also add a dollop of whipped cream on top for that extra indulgence!

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or warm them in a skillet over low heat until heated through. You can also freeze them for up to a month!

Helpful Notes

For a richer flavor, use buttermilk instead of regular milk.
You can add a pinch of cinnamon to the batter for a warm spice kick.
If you're short on cream cheese, ricotta can be a tasty substitute.
To make this recipe nut-free, stick to regular milk and flour.
Feel free to incorporate chopped nuts like walnuts or pecans for a delightful crunch!

Frequently Asked Questions

Can I freeze Strawberry Cheesecake Pancakes?

Yes, you can freeze the pancakes after cooking. Allow them to cool, then place them in an airtight container and store in the freezer for up to one month.

How do I substitute ingredients in this recipe?

You can use almond milk instead of regular milk, and Greek yogurt as a substitute for cream cheese for a lighter option.

What can I use instead of fresh strawberries?

You can use frozen strawberries or other berries like blueberries or raspberries for a different flavor.

Final Thoughts

I hope you’re as excited to try these Strawberry Cheesecake Pancakes as I am to share them with you! They’re more than just a breakfast — they’re a way to create cherished moments with family and friends. So gather your loved ones, whip up a batch, and enjoy the laughter and joy that comes with every delicious bite. Remember, cooking is all about love and creativity, so don’t stress if things don’t go perfectly. Just have fun and make it your own. Happy cooking, and may your weekends be filled with sweetness!

Strawberry Cheesecake Pancakes

Author: Emily Parker
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious strawberry cheesecake pancakes with a creamy filling and fresh strawberry topping.

Instructions

In a bowl, mix flour, sugar, baking powder, and salt.
In another bowl, combine milk, egg, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
In a separate bowl, beat cream cheese, powdered sugar, vanilla extract, and milk until smooth.
Heat a non-stick skillet over medium heat and pour batter to form pancakes.
Cook until bubbles form, then flip and cook until golden.
In a small bowl, mix strawberries, sugar, and lemon juice.
Serve pancakes with cheesecake filling and strawberry topping.

Notes

Adjust sugar based on strawberry sweetness.
Use fresh strawberries for best flavor.
Store leftovers in the refrigerator.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 320
Sugar: 10g
Sodium: 250mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg

Keywords: Strawberry Cheesecake Pancakes, Pancakes, Breakfast, Strawberry Topping, Cheesecake Filling