If you love starting your day with a breakfast that feels like a celebration, this Strawberry Cheesecake Pancakes Recipe is an absolute dream come true. Imagine tender pancakes swirled with rich cream cheese, topped with luscious, slightly tangy strawberry compote that bursts with fresh fruit flavor in every bite. It’s the perfect balance of fluffy, creamy, and fruity all in one glorious stack. Whether you’re making a weekend brunch or a special treat any day, these pancakes bring that joyful, indulgent vibe that makes mornings unforgettable.
Ingredients You’ll Need
These ingredients are simple yet essential, each adding its own magic to the texture, flavor, and gorgeous presentation of your pancakes. From the basic pantry staples to fresh strawberries and creamy additions, every element plays a key role.
- 1 cup all-purpose flour: The base that gives structure to your pancakes, keeping them light and fluffy.
- 1 tablespoon sugar: Adds just a touch of sweetness to balance the tangy cream cheese.
- 1 teaspoon baking powder: Helps your pancakes rise perfectly and become wonderfully airy.
- 1/2 teaspoon baking soda: A little extra lift and a tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors in the batter.
- 3/4 cup milk: Keeps the batter moist and smooth for a pleasant bite.
- 1 large egg: Binds everything together and enriches the batter.
- 1 tablespoon melted butter: Adds richness and prevents sticking during cooking.
- 1 teaspoon vanilla extract: Brings warmth and a sweet aroma that pairs beautifully with strawberries.
- 1/2 cup cream cheese, softened: Swirled in for that classic cheesecake flavor and creamy texture.
- 1 1/2 cups fresh strawberries, hulled and sliced: The bright star of the show, fresh and juicy.
- 2 tablespoons sugar (for topping): Sweetens the strawberry compote just right.
- 1 tablespoon lemon juice: Adds brightness and enhances strawberry flavor in the topping.
- 1 teaspoon vanilla extract (for topping): Rounds out the flavor of the strawberries perfectly.
- 1/4 cup powdered sugar: Used in the creamy filling for a smooth, sweet finish.
- 2 tablespoons heavy cream (or milk): Creates a luscious, spreadable cheesecake filling.
How to Make Strawberry Cheesecake Pancakes Recipe
Step 1: Make the Strawberry Topping
Begin by combining the fresh sliced strawberries, sugar, lemon juice, and vanilla extract in a small saucepan. Cooking this mixture over medium heat for about 5 to 7 minutes lets the strawberries soften and release their natural juices, turning into a delightful compote. Stir occasionally until the sauce thickens slightly, then remove from heat and let it cool just a bit while you prepare the pancakes.
Step 2: Prepare the Cheesecake Filling
In a medium bowl, whisk the softened cream cheese with the powdered sugar, vanilla extract, and heavy cream until the mixture becomes smooth and creamy. This sweet and velvety filling will be your pancakes’ luscious companion, so make sure it’s perfectly blended without lumps. Set it aside as you move to the batter.
Step 3: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. These dry ingredients form the foundation for tender, fluffy pancakes and ensure that they rise just right. Mixing them evenly now means perfect texture in every bite.
Step 4: Combine Wet Ingredients
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. This mixture adds richness and moisture to the pancakes, marrying all the flavors together beautifully.
Step 5: Make the Batter
Pour the wet ingredients into the dry, stirring gently until they just come together. Be careful not to overmix since a few lumps are okay—overmixing can make pancakes tough rather than tender. Next, gently fold in the softened cream cheese, creating a slightly lumpy but creamy batter dotted with rich pockets of cheesecake flavor.
Step 6: Cook the Pancakes
Heat a non-stick skillet or griddle over medium and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface and the edges start to look set, roughly 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden brown. Keep pancakes warm as you go, stacking them on a plate for easy serving.
Step 7: Assemble and Serve
Pile your pancakes high, spread a generous layer of the creamy cheesecake filling between or on top, and crown them with the vibrant strawberry compote. Optional maple syrup or whipped cream adds a final decadent touch if you’re feeling extra indulgent.
How to Serve Strawberry Cheesecake Pancakes Recipe
Garnishes
For garnishes, fresh strawberry slices, a sprinkle of powdered sugar, or even a drizzle of berry syrup add a beautiful touch that enhances both taste and appearance. Adding a dollop of whipped cream brings a light, fluffy contrast to the creamy cheese filling.
Side Dishes
Serve alongside crispy bacon or sausage links to balance the sweet and creamy pancakes with savory flavors. A fresh green salad or a simple fruit salad can also be a refreshing side, keeping breakfast vibrant and balanced.
Creative Ways to Present
Try layering the pancakes in a clear glass for a stunning parfait effect, alternating layers of pancakes, cheesecake filling, and strawberry topping. Or stack mini pancakes with toothpicks and top with fresh berries for an elegant brunch appetizer. Presentation makes these pancake stacks feel extra special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, stack the pancakes with parchment paper between each to prevent sticking, cover securely, and store them in the refrigerator. They’ll stay fresh for up to two days, ready for a quick breakfast or snack.
Freezing
For longer storage, freezing is a lifesaver. Lay the pancakes flat on a baking sheet to freeze individually before transferring them to a freezer-safe bag. This way, you can grab just what you need and keep the rest frozen for up to one month without losing flavor or texture.
Reheating
To reheat, pop pancakes in a toaster or microwave on a low setting until warmed through. For best results, warm gently to preserve tenderness. Top with fresh cheesecake filling and strawberry topping again for that fresh-from-the-kitchen feel.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well for the topping. Just thaw and drain any excess liquid before cooking them down with sugar and lemon juice to ensure your strawberry compote isn’t watery.
Is it possible to make these pancakes dairy-free?
Absolutely! Replace the milk with a plant-based milk like almond or oat milk, use dairy-free cream cheese, and swap butter for a dairy-free margarine or oil. The texture will be slightly different but still deliciously satisfying.
Can I prepare the batter the night before?
It’s best to mix the batter fresh to keep the pancakes light and fluffy. However, you can prepare the strawberry compote and cheesecake filling ahead of time to save morning prep time.
How do I prevent my pancakes from turning tough?
Avoid overmixing the batter. It’s okay if it’s a bit lumpy because overworking the flour develops gluten and results in tough pancakes. Also, cook over medium heat rather than high to prevent burning the outsides before the inside is cooked through.
What’s the best way to serve leftovers for breakfast?
Reheat gently and add a fresh dollop of cheesecake filling and strawberry topping to revive the flavors and texture. Pairing with some fresh fruit or a drizzle of syrup also perks them right back up.
Final Thoughts
Making the Strawberry Cheesecake Pancakes Recipe is like treating yourself to a delightful breakfast party anytime you want. The combination of fluffy pancakes, creamy cheesecake, and sweet strawberry topping is simply unbeatable. I hope you try this recipe soon and enjoy every joyful, indulgent bite as much as I do!
Print
Strawberry Cheesecake Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Pancakes combine fluffy, creamy batter with rich cheesecake filling and a sweet, tangy strawberry topping, perfect for a decadent breakfast or brunch.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
Strawberry Topping
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, for a thinner consistency)
Instructions
- Make the Strawberry Topping: In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and vanilla extract.
- Cook the Topping: Heat over medium heat for 5-7 minutes, stirring occasionally, until the strawberries release juices and the mixture thickens.
- Cool the Topping: Remove from heat and let it cool slightly while preparing other elements.
- Prepare the Cheesecake Filling: In a medium bowl, whisk together softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour wet ingredients into dry and stir until just combined, being careful not to overmix.
- Fold in Cream Cheese: Gently fold in the softened cream cheese until evenly distributed, creating slight lumps in the batter.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour about 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set; flip and cook 1-2 minutes until golden.
- Keep Warm and Repeat: Continue cooking remaining batter, keeping pancakes warm as you go.
- Assemble: Stack pancakes on plates, spread cheesecake filling on each stack evenly.
- Add Strawberry Topping: Spoon the cooked strawberry mixture over the cheesecake filling on pancakes.
- Optional Garnish: Drizzle with maple syrup or add whipped cream if desired.
- Serve: Serve immediately and enjoy the indulgent combination of flavors.
Notes
- Do not overmix the pancake batter to keep pancakes fluffy.
- Use softened cream cheese for easy folding into batter and smooth filling.
- Cook strawberry topping gently to avoid burning and maintain fresh flavor.
- For thinner cheesecake filling, substitute milk for heavy cream.
- Keep cooked pancakes warm in a low oven (around 200°F) while finishing the batch.
- Fresh strawberries work best for the topping but frozen can be used if thawed and drained.
