Name: Strawberry Cheesecake Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 1 egg; 3 tablespoons melted butter (plus more for the pan); 1 teaspoon vanilla extract; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/4 cup sour cream or Greek yogurt; 1/2 teaspoon vanilla extract; 1 cup fresh strawberries, sliced; 1 tablespoon sugar (optional, for macerating); Maple syrup or strawberry syrup, for serving; Whipped cream (optional)

Description

These Strawberry Cheesecake Pancakes are the ultimate breakfast treat! Fluffy pancakes are layered with a creamy cheesecake filling and topped with fresh strawberries and a drizzle of syrup. They’re rich, sweet, and perfect for a special morning or a fun brunch with family and friends.

Ingredients

For the pancakes:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 egg
3 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract

For the cheesecake filling:

4 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup sour cream or Greek yogurt
1/2 teaspoon vanilla extract

For the topping:

1 cup fresh strawberries, sliced
1 tablespoon sugar (optional, for macerating)
Maple syrup or strawberry syrup, for serving
Whipped cream (optional)

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Instructions

Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter.
Prepare the cheesecake filling: In a medium bowl, beat cream cheese until smooth. Add powdered sugar, sour cream (or yogurt), and vanilla extract. Beat until creamy and well combined.
Prep the strawberries: If desired, toss sliced strawberries with 1 tablespoon of sugar and let sit for 10 minutes to bring out their juices.
Assemble: Stack pancakes with a layer of cheesecake filling between each one. Top with strawberries, a drizzle of syrup, and whipped cream if using.
Serve immediately and enjoy!

Notes

You can make the cheesecake filling up to 2 days ahead and keep it refrigerated.
Try adding a few chopped strawberries directly to the pancake batter for extra flavor.
Want to lighten it up? Use light cream cheese and Greek yogurt instead of sour cream.