These Strawberry Cheesecake Pancakes are light and fluffy pancakes with chunks of cheesecake filling and fresh strawberry bits. The combination of the tangy sweet strawberry mixed with the creamy sweet cream cheese is to die for.
There is nothing I love more to eat in the morning than a big stack of light and fluffy pancakes. Mix it with my all-time favorite dessert, cheesecake, and VOLA – the best pancake ever!
The New York Cheesecake pancakes at Ihop have been one of my childhood favorites and inspired this recipe! Now, as an adult, I figured why don’t I just learn to make my own version that I can make at home! This recipe is super easy for you to enjoy them too!
This recipe utilizes box pancake mix to save on time and ingredients, but you are welcome to make pancakes from scratch with our favorite homemade pancake recipe. >>> Homemade Buttermilk Pancake
The Star Ingredients
There are only three parts to this recipe that you will be quickly assembling in the pan. So it is important to mise en place, “to gather”, the ingredients. This will make the process smoother and have your pancakes ready in no time.
Buttermilk Pancake Mix
You can use whatever you want to create your pancakes. Whether it be homemade or box mix, this is only the base for all the fun to come. Just be sure the batter will have some thickness to it to support the chunks of cheesecake and strawberries.
In this recipe, we will be using Hungry Jack Complete Buttermilk Pancake Mix and Waffle Mix. This is my favorite box mix brand because it is subtle in flavor and is the perfect vehicle for adding flavorings and berries. And you only have to add water!
Fresh Strawberry
June is one of the best months to buy strawberries. These delicious bursts of sunshine are the best part of the dish. I highly recommend buying fresh strawberries.
If you must buy them frozen, thaw them out to drain some of the water first, and then proceed to dice them. Too much water can make the pancakes soggy while cooking.
Cheesecake Filling
This is going to be a simple blend of cream cheese and sugar.
Unlike most no-bake cheesecake recipes, we are not using powdered sugar. I have always found that powdered sugar has a chalky flavor that can be off-putting.
Don’t worry! Since we will be cooking the cream cheese, you will not feel the sugar crystals in the filling.
Variations to Strawberry Cheesecake Pancakes
If you don’t want to use strawberries or can’t get access to them, you can use any fruit you like!
Some great options would be:
Blueberries
Raspberries
Blackberries
Tips and Tricks
Don’t overmix the pancake batter!
Once you blend the water into the pancake mix, do not remix it. I know it will be tempting but don’t. I have found that leaving the mix completely alone, allows the batter to develop as many air pockets and bubbles as possible. This will result in a super light and fluffy batter!
Use a non-stick pan.
Pick your best one because you are not going to grease the pan. This will allow you to get that beautifully smooth golden brown pancake top like you see in the IHOP commercials.
Drop in or Smear.
If you don’t want to deal with dropping little bits of the cream cheese mixture into each pancake, you can smear it on top of the pancake just before serving. This will create a tasty frosting-like layer.
Clean your fruit.
Don’t forget to rinse your strawberries!
I hope you enjoy this recipe for the best Strawberry Cheesecake Pancakes.
Please leave me a comment below of what you thought of the dish or any questions.
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Strawberry Cheesecake Pancakes
Equipment
- Nonstick Pan
- Mixing Bowls
Ingredients
Pancakes
- Follow the instructions on the box for about 10-12 pancakes
- butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice, optional
Strawberry Topping
- 1 lb of strawberries, diced, save a few for garnishing
Instructions
Cheesecake Filling
- In a medium-sized bowl, blend the softened cream cheese, sugar, vanilla, and lemon juice. Place the mixture into a pastry bag and set it in the fridge.
- (You can also use a zipped lock bag or leave in the bowl and spoon it out.)
Pancakes
- In a large bowl, follow the boexes instructions for 10-12 pancakes.
- Over medium heat, spread butter over a non-stick pan or griddle.
- In the pan, pour about ¼ cup of batter into a circle. Immediately place a few pieces of diced strawberries and pipe bits of cheesecake mixture onto the pancakes, then using another ¼ cup lightly cover the bits of strawberry and cheesecake bits. (This will prevent the toppings from burning when the pancake is flipped.)
- Cook the pancake until the bubbles begin to pop on top or until golden brown on the bottom.
- Carefully flip over the pancake and cook for an additional 2-3 minutes or until light golden brown.
- Do not re-butter the pan and repeat the process with the remaining batter. (You will find that not adding more butter to the non-stick pan will create that beautifully smooth golden brown pancake top, while adding butter will create a crisp outside ring.)
- Serve pancakes topped with more diced strawberries, whipped cream, and your favorite syrup. And enjoy!
Notes
- Don’t overmix the pancake batter!
Once you blend the water into the pancake mix, do not remix it. I know it will be tempting but don’t. I have found that leaving the mix completely alone, allows the batter to develop as many air pockets and bubbles as possible. This will result in a super light and fluffy batter! - Use a non-stick pan.
Pick your best one because you are not going to grease the pan. This will allow you to get that beautifully smooth golden brown pancake top like you see in the IHOP commercials. - Drop in or Smear.
If you don’t want to deal with dropping little bits of the cream cheese mixture into each pancake, you can smear it on top of the pancake just before serving. This will create a tasty frosting-like layer. - Clean fruit.
Don’t forget to rinse your strawberries!