Description

These Fluffy Strawberry Cheesecake Pancakes combine the comfort of homemade pancakes with a creamy cheesecake filling and juicy strawberries for the ultimate brunch treat. This indulgent breakfast stack is perfect for weekend mornings or special occasions, made with buttermilk, cream cheese, and fresh fruit. Whether you’re looking for a decadent twist on classic pancakes or a new family favorite, this recipe delivers flavor and wow-factor.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

2 cups buttermilk

2 large eggs

4 tablespoons melted butter

1 teaspoon vanilla extract

8 ounces cream cheese (softened)

1/3 cup powdered sugar

1/2 teaspoon vanilla extract (for filling)

1/2 cup heavy whipping cream

2 cups fresh strawberries (hulled and chopped)

1 tablespoon granulated sugar (for strawberries)

Maple syrup or strawberry syrup (for topping)

Butter (for greasing skillet)

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Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.

2. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.

3. Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix.

4. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.

5. Scoop 1/4 cup of batter onto the skillet for each pancake and cook for 2–3 minutes per side, or until golden brown. Set aside.

6. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract.

7. In another bowl, whip the heavy cream until soft peaks form. Fold it into the cream cheese mixture to create a fluffy cheesecake filling.

8. Mix chopped strawberries with 1 tablespoon sugar and let sit for 10 minutes to release juices.

9. Layer pancakes with cheesecake filling between each layer.

10. Top with strawberries, whipped cream, and syrup. Serve immediately.

Notes

Use softened cream cheese to ensure a smooth and creamy filling texture.

Do not overmix the pancake batter—lumps are okay and help create fluffier pancakes.

Let the strawberries macerate long enough to form a naturally sweet syrup that blends perfectly into the stack.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast/Brunch
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 pancakes with filling and toppings
Calories: 520
Sugar: 18g
Sodium: 560mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 10g
Cholesterol: 115mg