Is there anything better than waking up to a stack of fluffy pancakes? Yes—when they taste like cheesecake AND are bursting with fresh strawberries! These Strawberry Cheesecake Pancakes are everything you love about weekend brunch, all stacked into one heavenly dish.
With a fluffy pancake base, a rich cream cheese swirl, and juicy strawberry topping, this recipe is perfect for lazy mornings, special occasions, or when you just want to treat yourself. And bonus: they’re surprisingly easy to make!
Whether you’re a breakfast lover or a dessert-for-breakfast kind of person, these pancakes will hit the spot. Let’s dive in.
Why You’ll Love These Strawberry Cheesecake Pancakes
These pancakes are the ultimate breakfast indulgence! Here’s why you’ll fall head over spatula for them:
- 🍓 Fresh & Fruity – Topped with a homemade strawberry sauce that tastes like pie filling!
- 🍰 Creamy Cheesecake Swirl – Sweetened cream cheese melts right into the batter for an irresistible texture.
- 🥞 Pillowy Pancakes – Made from scratch for that perfect soft and fluffy bite.
- 💕 Great for brunch or holidays – Impress your family or brunch guests with this wow-worthy recipe.
- 👩🍳 Simple to prepare – No fancy equipment needed, just a skillet and a spoon.
Ingredients You’ll Need
Here’s everything you need for the ultimate strawberry cheesecake pancakes:
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk (any kind works)
- 1 large egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For the Strawberry Topping:
- 1 ½ cups chopped fresh strawberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thicker sauce)
🔁 Variation Tip: Don’t have fresh strawberries? Frozen work great—just thaw and drain them before cooking.
How to Make Strawberry Cheesecake Pancakes
These pancakes might look fancy, but they’re as easy as whisk, swirl, flip, and stack!
Step 1: Make the Strawberry Sauce
In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until strawberries break down and the mixture thickens. Stir in cornstarch if needed. Set aside to cool slightly.
Step 2: Prepare the Cheesecake Filling
Beat the cream cheese, powdered sugar, milk, and vanilla until smooth and spreadable. Set aside.
Step 3: Whisk the Pancake Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla. Combine wet and dry ingredients and mix just until combined—lumps are OK! Let batter rest for 5 minutes.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Scoop ¼ cup of batter onto the skillet. Quickly add a spoonful of cheesecake mixture on top and gently swirl it into the batter using a toothpick or butter knife.
Cook until bubbles form and the edges begin to set, about 2 minutes. Flip and cook for another 1–2 minutes, until golden and cooked through. Repeat with remaining batter.
Step 5: Assemble & Serve
Stack pancakes high, spoon strawberry topping over the top, and add a dollop of whipped cream or a drizzle of maple syrup if you’re feeling extra indulgent.
🎉 Hosting tip: Serve these pancakes with a side of crispy bacon or scrambled eggs for a sweet and savory balance.
Expert Tips for Pancake Success
- Use softened cream cheese – It blends more easily into a creamy swirl.
- Don’t overmix the batter – This keeps the pancakes tender and fluffy.
- Let the batter rest – Just 5 minutes helps activate the baking powder for better rise.
- Low and slow heat – Prevents burning and ensures even cooking, especially with the swirl.
Variations & Customizations
Want to put your own spin on these pancakes? Try these fun ideas:
- Blueberry Cheesecake Pancakes – Swap strawberries for blueberries.
- Chocolate Chip Version – Add mini chocolate chips to the batter.
- Lemon Zest Boost – Add lemon zest to the cheesecake mixture for a citrusy punch.
- Make it Dessert – Top with whipped cream and crushed graham crackers for a full cheesecake effect!
How to Store & Reheat
Got leftovers? These strawberry cheesecake pancakes reheat surprisingly well.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze in a single layer on a baking sheet, then transfer to a zip-top bag.
- Reheat in the microwave or toaster oven. Warm the strawberry topping separately and pour over.
FAQs
Can I make the cheesecake swirl ahead of time?
Absolutely! Store it in the fridge for up to 3 days and bring to room temp before using so it spreads easily.
What if I don’t have a swirl tool?
No problem—just spoon small dollops of the cream cheese mixture onto the pancakes. They’ll still melt in and taste amazing!
Are these pancakes freezer-friendly?
Yes! Flash-freeze the cooked pancakes, then stack and store them in a freezer bag. Reheat as needed.
Nutritional Info (per serving – 2 pancakes)
- Calories: 300–350
- Protein: 8g
- Fat: 12g
- Carbs: 40g
- Fiber: 2g
Keep in mind this varies depending on toppings and additions
Final Thoughts: Treat Yourself!
These Strawberry Cheesecake Pancakes are the definition of next-level breakfast. They’re rich yet balanced, sweet but not too sweet, and feel like a total treat without being overcomplicated. Whether you’re making them for a weekend brunch, birthday breakfast, or a random Tuesday morning, these pancakes will instantly put you in a good mood.
So go ahead—grab your spatula, whip out that cream cheese, and stack ‘em high. You deserve it!