Strawberry Cheesecake Pancakes – An Easy and Elegant Special Occasion Brunch

Why You’ll Love This Recipe

Strawberry Cheesecake Pancakes combine fluffy pancakes with creamy cheesecake filling and sweet strawberry topping for a decadent brunch treat. Perfect for birthdays, holidays, or just when you want to elevate your morning, these pancakes are indulgent yet simple to prepare. With layers of flavor and beautiful presentation, they’re sure to impress.

ingredients

this Recipe

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

all-purpose flourbaking powdersugareggsbuttermelted buttermilkvanilla extractsaltcream cheesepowdered sugarmilkfresh strawberrieslemon juicebutter (for cooking)pure maple syrup or whipped cream (optional)

directions

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

In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract.

Combine the wet and dry ingredients just until incorporated—do not overmix.

In a small bowl, beat softened cream cheese with powdered sugar, a splash of milk, and a little vanilla extract until smooth and spreadable.

Hull and slice strawberries. Toss them with lemon juice and a bit of sugar, then let sit for 10-15 minutes to release juices.

Heat a nonstick skillet or griddle over medium heat and grease lightly with butter.

Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.

Stack pancakes with a layer of cheesecake filling in between.

Top with macerated strawberries and drizzle with syrup or dollop with whipped cream if desired.

Servings and timing

This recipe makes about 10-12 pancakes (3-4 servings).Preparation time: 15 minutesCooking time: 15 minutesAssembly time: 5 minutesTotal time: 35 minutes

Variations

Use flavored cream cheese like strawberry or honey for a twist.

Add crushed graham crackers between layers for an authentic cheesecake feel.

Use a mix of berries for topping.

Add lemon zest to the batter for brightness.

Substitute Greek yogurt for a lighter filling option.

storage/reheating

Store leftover pancakes (without toppings) in an airtight container in the fridge for up to 3 days.Reheat in a toaster or skillet to maintain texture.Store cheesecake filling and strawberries separately and assemble just before serving.

FAQs

Can I use pancake mix?

Yes, you can substitute with your favorite mix to save time—just prepare according to package directions.

Does the filling need to be cooked?

No, the cheesecake filling is a no-bake version that softens beautifully between warm pancakes.

Can I make these gluten-free?

Yes, use a gluten-free flour blend or GF pancake mix.

Can I make the filling ahead of time?

Absolutely. Store it in the fridge for up to 3 days before using.

Can I freeze them?

Yes, freeze pancakes (without filling or topping) between parchment layers. Reheat in the toaster or oven.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk.

Are these overly sweet?

They’re rich and slightly sweet—adjust sugar levels in the batter or filling to your taste.

Can I use frozen strawberries?

Yes, thaw and drain them well before macerating.

What’s the best way to serve them?

Stacked with filling and strawberries, or individually plated for guests to layer themselves.

Are these kid-friendly?

Yes, they’re a hit with both kids and adults thanks to the creamy, fruity flavors.

Conclusion

Strawberry Cheesecake Pancakes are a showstopping brunch option that balances sweet, creamy, and fruity elements in every bite. Whether you’re celebrating a special day or just want to indulge, this recipe brings elegance and comfort to your breakfast table in the most delicious way.

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