This Strawberry Cheesecake Pancakes recipe pairs light, fluffy buttermilk pancakes with a sweet creamy cheesecake swirl and fresh strawberry sauce topping.
I can’t even tell you how many times I’ve ooohed and aaahed over pretty pancakes on an IHOP or Denny’s menu. If you’re the type of person who ogles a fancy stack of pancakes at a restaurant, this is the recipe for you!
This Strawberry Cheesecake Pancakes recipe is enough to turn heads for sure. Here we start with a base of light, fluffy buttermilk pancakes, and then top them with sweet fresh strawberry sauce and a rich, creamy cheesecake topping. Talk about a beautiful stack of pancakes!
It blurs the lines between breakfast and dessert, which makes it the perfect choice for a special occasion brunch. I’m thinking something along the lines of Mother’s Day brunch because I know my mom would love these!
And heads up, if they’re in season and you can find fresh local strawberries, they make this even better.
Why You’ll Love This Recipe
- Fluffy, flavorful buttermilk pancakes with a quick cheesecake topping and easy strawberry sauce. One bite and you’ll fall in love!
- This recipe is perfect to have up your sleeve when you need a showstopper brunch or are craving a special breakfast-for-dinner.
- You can make all the components of this recipe (the pancakes, cheesecake topping, and fresh strawberry sauce) up to 5 days in advance.
The Best Strawberry Cheesecake Pancakes
Ingredients
Fresh Strawberry Sauce:
- Fresh strawberries
- Granulated sugar
Cheesecake Topping:
- Unsalted butter
- Cream cheese
- Vanilla
- Powdered sugar
- Salt
Pancakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Baking soda
- Unsalted butter
- Buttermilk
- Egg
- Vanilla
- Coconut oil (or butter) for greasing the pan
Step-by-Step Instructions
For step-by-step photos showing how to make pancakes, check out The Best Buttermilk Pancakes Recipe.
Step 1: Make the Fresh Strawberry Sauce:
Stir together all ingredients in a medium bowl. Cover and refrigerate until using.
Step 2: Make the Cheesecake Topping:
Use a handheld electric mixer to beat together all ingredients in a large bowl until smooth and creamy. Cover and refrigerate until using.
Step 3: Make the Pancakes:
Whisk together the dry ingredients, and then whisk in the wet ingredients just to combine. For the fluffiest pancakes, let the batter rest for 10 minutes.
Preheat a nonstick skillet or griddle over medium heat. Once hot, brush the bottom with a little coconut oil or butter.
Scoop the batter into the hot greased skillet. Turn the heat down slightly to medium-low. Let the pancake cook on the first side without flipping until the bubbles that form on the surface pop and the pancake looks like it’s starting to dry out a bit along the outside (this takes about 3 minutes).
Use a thin metal spatula to flip the pancake and let it cook on the second side until light golden brown (this takes about 2 minutes).
Repeat this process until all the pancake batter is cooked.
Step 4: Serve:
Serve the pancakes with the cheesecake topping and fresh strawberry sauce on top. If desired, sprinkle on a dusting of powdered sugar.
How to Store Strawberry Cheesecake Pancakes
Once they’re cooled to room temperature, you can store cooked pancakes wrapped well in the fridge for up to 5 days or up to 2 months in the freezer.
You can also make the cheesecake topping and fresh strawberry sauce up to 5 days ahead and store them covered in separate containers in the fridge.
Tips
- You can use your favorite flavor of Greek yogurt instead of the cheesecake topping.
- Instead of strawberries, feel free to use blueberries or raspberries.
- Don’t skim out on the buttermilk! The rich tanginess is what makes our pancakes tender, fluffy, and flavorful.
Strawberry Cheesecake Pancakes FAQs
Is Buttermilk Better Than Regular Milk in Pancakes?
YES! Buttermilk is the secret ingredient that will yield the best pancakes of your life. Try them for yourself to see!
Buttermilk helps make pancakes tender, light, and fluffy while adding a slightly tangy flavor. Be sure to look for full-fat buttermilk.
Can I Use Pancake Batter to Make Waffles?
Yes, the batter for these pancakes will work perfectly for making waffles.
More Beautiful Brunch Recipes to Make
- Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
- Southern Biscuits and Sausage Gravy
- Banana Coffee Cake with Brown Sugar Pecan Swirl
- Maple Bourbon Buttermilk Biscuits
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xoxo, Faith
Strawberry Cheesecake Pancakes
Ingredients
Fresh Strawberry Sauce:
- 16 ounces fresh strawberries washed, hulled, and chopped
- 2 tablespoons granulated sugar
Cheesecake Topping:
- 4 tablespoons unsalted butter at room temperature
- 3 ounces cream cheese at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups powdered sugar
- 1/16 teaspoon salt
Pancakes:
- 18 tablespoons all-purpose flour 1 cup + 2 tablespoons
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 1/4 cups buttermilk at room temperature
- 1 large egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Coconut oil or butter (for greasing the pan)
- Powdered sugar for topping (optional)
Instructions
For the Fresh Strawberry Sauce:
- Stir together all ingredients in a medium bowl. Cover and refrigerate until using.
For the Cheesecake Topping:
- Use a handheld electric mixer to beat together all ingredients in a large bowl until smooth and creamy. Cover and refrigerate until using.
For the Pancakes:
- Whisk together the flour, sugar, baking powder, salt, and baking soda in a medium bowl.
- Add the butter, buttermilk, egg, and vanilla to the dry ingredients. Whisk just to combine, being careful not to over-mix. The batter will be fairly thick. For the fluffiest pancakes, let the batter rest for 10 minutes.
- Preheat a nonstick skillet or griddle over medium heat. Once hot, brush the bottom with a little coconut oil or butter.
- Scoop the batter into the hot greased skillet (about 6 tablespoons of batter per pancake), and let it spread out on its own. Turn the heat down slightly to medium-low.
- Let the pancake cook on the first side without flipping until the bubbles that form on the surface pop and the pancake looks like it’s starting to dry out a bit along the outside (this takes about 3 minutes).
- At that point, use a thin metal spatula to flip the pancake and let it cook on the second side until light golden brown (this takes about 2 minutes).
- Repeat this process until all the pancake batter is cooked.
To Serve:
- For each serving, put 2 pancakes on each of 4 plates. Top each with 1/4 of the cheesecake topping and 1/4 of the fresh strawberry sauce.
- If desired, sprinkle on a dusting of powdered sugar.
- Serve immediately.
Faith’s Tips
- Step-by-Step Photos: For step-by-step photos showing how to make pancakes, check out The Best Buttermilk Pancakes Recipe.
- Make Ahead and Storage: Once they’re cooled to room temperature, you can store cooked pancakes wrapped well in the fridge for up to 5 days or up to 2 months in the freezer. You can also make the cheesecake topping and fresh strawberry sauce up to 5 days ahead and store them covered in separate containers in the fridge.
- Reheating: You can reheat pancakes in in a toaster, in the microwave, on the stovetop, or in the oven. The toaster is super easy, especially if you’re only reheating one serving of pancakes!
To Reheat Pancakes in the Oven
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Arrange your pancakes in a single layer on the prepared tray.
- Sprinkle a tiny bit of water on the pancakes. I like to wet my hand and just flick the water a couple times on the pancakes. This will steam the pancakes and help them stay moist!
- Cover the tray with foil.
- Put it in the oven until the pancakes are warm, about 8 to 10 minutes.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Hi Faith! This recipe looks amazing. I’m trying to print it for future use and the page comes up blank when I go to print it. Help! Thanks, Kathy
Hey Kathy, Thanks so much for your kind words! Oh no, I’m sorry this is giving you issues! I just checked it and it’s working for me, this is the direct page for printing: https://www.anediblemosaic.com/wprm_print/43424
If this direct URL is coming up blank for you, please feel free to email me and I will send you a Word document of the recipe to print. :)