Breakfast got a whole lot sweeter with this strawberry cheesecake pancakes recipe. A homemade pancake topped with a cheesecake topping and sweet strawberry sauce. These pancakes are bursting with sweetness in each bite.
These strawberry pancakes are so good that you can serve them as a dessert or use them to decorate your brunch table.
Try my blueberry cream cheese pancakes and my mini pancakes. Both are outstanding, if you are looking for some new and incredible breakfast recipes.
Reasons You’ll Love This Strawberry Cheesecake Pancakes Recipe…
- There are three different layers of flavors, so you have an out-of-this-world, mouthwatering breakfast: fluffy pancakes, velvety cheesecake, and a strawberry glaze all in one.
- Impress family and friends with a gorgeous presentation value.
- This is a versatile recipe, so you can easily swap out ingredients to change up the flavors.
- It’s a fun change to a classic pancake recipe that will get everyone excited to try it.
- While they look exquisite, they are crazy simple to make and serve up at the breakfast table.
Ingredients Needed
Here is all you need for this breakfast recipe. You might find that you have all your items on hand between the fridge and pantry.
- Flour
- Sugar
- Baking Powder
- Egg
- Milk
- Vanilla
- Butter
- Strawberries
- Lemon Juice
- Cornstarch
- Cream Cheese
- Sour Cream
- Powdered Sugar
- Vanilla Extract
Variations To Recipe
Boxed Pancake Mix: Use boxed pancake mix instead of making homemade pancakes. Any brand or type of work. You could even do a protein pancake if you prefer.
Mix-Ins: Chocolate chips, diced fruit, nuts, cinnamon, etc., can all be added to the pancake mix to dress up the flavor.
Lemon Poppyseed Pancakes: Add a tablespoon of lemon zest and poppy seeds for a flavorful pancake that compliments the strawberries and cheesecake layer.
Fruit Sauce: For the fruit topping, use mixed berries, peaches, or any fruit blend you want to make. I love strawberries, but you can adjust the flavors as you wish.
Toppers: If you don’t want a fruit sauce, you can top it with fresh sliced fruit, chocolate chips, caramel sauce, chocolate syrup, etc. Feel free to top the pancakes any way you want.
Lemon Curd: Instead of a fruit sauce, use lemon curd to top the cheesecake spread.
Cheesecake Flavor: To change the flavor of the cheesecake, add almond extract, mashed berries, and cocoa powder (2 tablespoons). Even a little lemon zest would brighten up the flavor.
How to Store Pancakes
Refrigerate
If possible, you will want to store the pancakes separately from the cheesecake and the fruit sauce. If it is pre-assembled, know that it can cause the pancakes to become soggy.
Place all items in an airtight container and store them in the fridge for 1-3 days. Then, assemble and eat straight from the refrigerator. You can also warm the pancakes up before eating. The choice is yours.
Freezing
You can also freeze the pancakes by placing them in a single layer on a baking sheet and flash freezing. You can add the cheesecake mixture and fruit on top of each pancake.
Then, place wax or parchment between each pancake to prevent sticking. Then freeze for 2-3 months. Thaw in the fridge and eat.
Tips For Making
Preheat Pan
Preheat your pan or the griddle before you add the pancake mix to the pan. One of the biggest things is having a hot surface to start. Also, grease your pan to prevent the pancake from sticking.
Texture of Batter
If your batter is too thick, add a tablespoon of liquid at a time to reach the desired consistency. Thicker batter will make thicker pancakes. A thinner batter will make a thinner and more spreadable pancake.
Room Temperature Cream Cheese
Make sure the cream cheese is softened and at room temperature. About an hour before you mix the filling, you can sit it out on the counter to warm it. This will make it mixable so you can incorporate the other ingredients.
Fresh Berries
Reach for fresh, ripe, and plump berries. Then, discard any white parts when dicing up. Or if you can’t get your hand on fresh frozen work! Just allow them to thaw before mixing up.
What to Serve With These Pancakes
Consider pairing your pancakes with this eggs benedict casserole for a savory option next to your sweet pancakes. Or learn how easy it is to make these egg cups in the muffin tin. They are an excellent option for a nice protein-packed side. Another option is bacon; it is always tasty with pancakes.
FAQs
Can I substitute almond milk for regular milk in the pancake batter?
You can easily swap the regular milk for any plant-based milk of choice, such as almond milk, coconut milk, or oat milk. Feel free to use any milk you would like.
Can I make the cream cheese filling ahead of time?
If you would like, you can fill out the form 1-2 days ahead. Then, whip it up and store it in a sealed container in the fridge.
Can I use low-fat cream cheese for the cream cheese filling?
You can swap the full-fat cream cheese with a low-fat cream cheese for a lighter version. It will lighten up the cheesecake spread just a bit.
More Breakfast Recipes
Strawberry Cheesecake Pancakes
Ingredients
PANCAKES
- 1 ¼ all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- Butter or nonstick cooking spray for pan
STRAWBERRY SAUCE
- 2 cup strawberries diced (fresh or frozen and thawed)
- ¼ cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
CREAM CHEESE FILLING
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- To make the cream cheese filling, mix all ingredients together in a medium sized bowl with an electric mixer on medium high speed until smooth and creamy and set aside.
- To prepare the strawberry sauce, mix cornstarch and water until combined in a small bowl and set aside.
- Add strawberries, lemon juice and sugar into a medium sized saucepan over medium heat and bring just to a boil, stirring occasionally.
- Reduce heat to simmer and gently mash the strawberries with a fork or potato masher while they cook.
- Add the cornstarch slurry and let simmer for another 2-3 minutes until sauce thickens. Remove from heat and set aside.
- For the pancakes, whisk together the flour, sugar, and baking powder in a large mixing bowl to combine.
- Next add the egg, milk, vanilla, and melted butter into the flour mixture, whisk until just combined. Do not overmix the batter.
- Over medium heat, spray a large skillet with nonstick cooking spray. Pour ¼ cup of pancake batter per pancake, working in batches. Cook each pancake for about 4-5 minutes total, flipping the pancakes halfway through (you’ll see tiny bubbles in the batter start to form when it is ready to flip).
- Transfer cooked pancakes to a plate until you’ve worked through all of the batter.
- When ready to serve, spread the cream cheese filling on top of the pancakes and drizzle with the strawberry glaze, topping with whip cream. Serve immediately, enjoy!
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